Servings: 4-6 (2 cups) 1x
Scale
Ingredients
- 1 lb. raw carrots (5-6 medium carrots), cut into 2-inch pieces*
- 1 tablespoon avocado oil or olive oil**
- ½ teaspoon fine salt
- Pinch of fresh ground black pepper
- Optional for garnish: Chopped fresh herbs and/or flaked salt
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Directly on the baking sheet, toss the carrots with the oil, salt, and pepper. Spread the carrots out in an even layer.
- Bake until the carrots are fork-tender and starting to brown, 15 to 18 minutes, depending on the thickness of the carrots.
- Garnish with chopped fresh herbs and a sprinkle of flaked sea salt, if desired. Serve warm.
- Store leftovers in an airtight container for up to 3 days.
Notes
* For a nice look, cut the carrots at the diagonal every 2 inches, and alternate the angle of the diagonal with each cut. Cut any very thick pieces in half lengthwise so all of the pieces are of similar length and thickness for even roasting.
** May sub melted butter or melted coconut oil for the avocado oil. Personally, I love the slightly sweet flavor that coconut oil imparts on the carrots – highly recommend trying it!
Need more carrots, such as for a Thanksgiving side dish? Use 2 lbs of fresh carrots instead, but it’s not necessary to increase the oil or seasonings.
Nutrition Information
- Serving Size: 1/4 of the recipe or ~ 1/2 cup
- Calories: 68
- Fat: 3 g
- (Sat Fat: 0 g)
- Sodium: 313 mg
- Carbohydrate: 11 g
- (Fiber: 3 g
- Sugar: 5 g)
- Protein: 1 g
- Cholesterol: 0 mg