• 8servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3

Ingredients Jump to Instructions ↓

  1. 3 pounds small carrots (including greens; carrots about 5 inches long), tops trimmed to

  2. 1 inch and carrots peeled

  3. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 500°F with rack in lower third.

  2. Toss carrots with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread out in a large 4-sided sheet pan. Roast 20 minutes. Reduce oven to 325°F and roast, stirring occasionally, until carrots are browned and tender, about 25 minutes more.


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