Description:
Roasted Carrots with Olive Oil is a simple, flavorful side dish that brings out the natural sweetness of carrots. The olive oil helps to caramelize the carrots, making them tender on the inside with a slightly crispy exterior. This recipe requires just a few ingredients, making it the perfect addition to any meal. Roasting vegetables enhances their flavor, and this dish is an excellent source of beta-carotene, fiber, and essential vitamins. Whether served as a side dish or added to salads, bowls, or wraps, roasted carrots with olive oil are a quick and nutritious way to enjoy this root vegetable.
Detailed Recipe:
Ingredients:
- 4 medium carrots (peeled and cut into sticks or rounds)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
- 1/2 teaspoon garlic powder (optional)
- Fresh parsley (for garnish, optional)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the Carrots: Peel and cut the carrots into even-sized sticks or rounds. This ensures they cook evenly.
- Season the Carrots: In a large bowl, toss the carrots with olive oil, salt, pepper, thyme, and garlic powder (if using). Ensure they are well-coated with the seasoning.
- Roast the Carrots: Spread the seasoned carrots on the prepared baking sheet in a single layer. Roast in the oven for about 25-30 minutes, turning once halfway through, until the carrots are tender and slightly caramelized.
- Serve: Remove from the oven and transfer the roasted carrots to a serving dish. Garnish with fresh parsley if desired, and serve immediately.
