How long roasted carrots

Today's Top Stories. Gingerbread Cookies. Ethan Calabrese. Our biggest piece of advice: Don't overcrowd the pan. Advertisement - Continue Reading Below. Makes: 4. Prep Time: 0 hours 5 mins. If it goes through easily, you're go to go. If you have any leftover we'd be shocked if you did btw you can store them in an airtight container for up to 6 days in the fridge.

Kitchen Tips and Tools. Delish Shop. United States. Type keyword s to search. Today's Top Stories. Made this yet? Let us know how it went in the comments below! Advertisement - Continue Reading Below. Yields: 4. Served with roasted cherry tomatoes and salmon. Also had your sweet potato stack delicious. Hi, this is pretty tempting. After flipping, is it at the same temperature or a different setting?? Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar.

Home Veg and Salad Sides. What you need for Roasted Carrots All you need for great roasted carrots is carrots, oil preferably olive oil , salt and pepper. How to serve roasted carrots The obvious way is as a side — just pile it into a bowl and serve it alongside the main, see below for suggestions.

What goes well with roasted carrots Roasted carrots go with all proteins — chicken , pork , lamb , beef , seafood. Author: Nagi. Prep: 5 mins. Cook: 30 mins. Servings 5. Recipe video above. In my opinion, there is only one way to roast carrots - on a high temperature so they brown beautifully in the same time it cooks for the inside to become sweet and tender.

Cooked this way, you need nothing more than salt and pepper, though a hit of garlic never hurts! Cut the thicker ones in half lengthwise so they are all roughly the same width. Place on a tray, drizzle with oil, sprinkle with salt and pepper, toss. Roast 20 minutes: Spread out on tray, roast 20 minutes. Push carrots to one end, add garlic and toss. Add other Flavour Options at this point too.

Roast 10 minutes: Roast for a further 10 minutes. Remove from oven, toss carrots to coat in the garlicky oil and juices on the tray. Recipe Notes: 1. Carrots - fresh is best.