Whole Roasted Carrots
Ever get that feeling – why on earth didn’t I make it before! That’s exactly what popped into my head over and over again while the family polished off these beautifully caramelized whole roasted carrots directly from the baking sheet! These were just that good! We just couldn’t stop munching on these! The end product photos do not do justice at all! I was running a little short on time and just managed to take a few photos before I called it a wrap.
And making these roasted to perfection caramelized carrots was a cinch! Just next time, I will pick out similarly sized carrots so that they roast even and not just for the “these will look gorgeous in the photos” – factor.
We didn’t mind the extra crispy ones though. In fact, the almost 7.5 yo fought over one with his Baba! But that’s just our dysfunctional foodie family! Yours might be different!
Ingredients for Whole Roasted Carrots
A bunch of carrots, scrubbed and patted dry with a paper towel
1 tbsp. of oil (just enough to coat the carrots generously)
Salt and freshly cracked black pepper to taste
3/4 tsp of paprika (optional)
A little chopped parsley for garnish (optional)
How to make Whole Roasted Carrots
Preheat oven to 400F. Generously grease a cookie sheet or baking tray. Arrange the carrots on the greased baking sheet in a single layer, about an inch from each other and drizzle the 1 tbsp. oil on the carrots. Massage the carrots to coat all around with the oil. Season with salt, freshly cracked bell pepper and paprika.
For best results, use similar sized carrots.
You can peel the carrots if you want.
Make sure to dry the carrots well before roasting or the skins will not turn crispy
Cover the cookie sheet with a foil tightly and bake for 10 to 12 minutes. Take the foil off and bake for another 20 minutes or so, till roasted to crispy perfection.