Do you know how I feel about roasting veggies by now? If not, please reference this, this, this, or this. I’m sure I missed a few. Anyway- roasted = delicious. This recipe is about 5 seconds of hands-on work, so it’s about as simple as it gets. You could slice the carrots if you want it to go faster, but I love the look of them whole, and it’s an impressive way to serve your veggies! My girls loved it.
Prep: 5 minutes
Cook time: 30 minutes
8 carrots, scrubbed and washed
2 Tbsp avocado oil
1 tsp pink himalayan salt
1 tsp granulated garlic
1/4 tsp pepper
-Preheat oven to 425.
-In a small bowl, mix together the oil and seasonings.
-Place carrots on baking sheet and drizzle with oil mixture.
-Roll the carrots around a bit to make sure they’re evenly coated.
-Roast for 30 minutes, or until tender, stirring once in the middle. (Roll them around to re-coat in the oil.)
I let mine get nice and charred with a crisp on the outside. It was DELISH.