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EVERYDAY COMFORT · CLEAR STEPS

Simple Roasted Carrots

Carrot batons roasted with olive oil until tender at the center and browned at the edges. No glaze, extra saucepan or complicated preparation.

TOTAL TIMEAbout 40 minutes
SERVES4 servings
YOU'LL NEEDLarge rimmed sheet pan
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Roasted carrot batons with browned edges and chopped parsley on a platter
Simple Roasted Carrots, ready to serve.

Recipe draft · Reviewed editorially, not kitchen tested by us. Prep: about 10 minutes. Cooking: about 30 minutes. Times vary with equipment and ingredient size. No major US allergens intentionally included. Check packaged seasonings for your requirements.

LET'S MAKE SOMETHING GOOD

One step at a time.

  1. Heat the oven

    Heat a conventional oven to 425°F (220°C). Set a rack near the middle and have a large rimmed sheet pan ready.

    WHAT TO LOOK FOR

    Allow the oven to finish preheating before the carrots go in.

  2. Cut even pieces

    Trim the carrots and cut into batons about 3 inches (7.5 cm) long and ⅜ inch (1 cm) thick. Split thick ends into more pieces than thin ends.

    WHAT TO LOOK FOR

    Similar thickness matters more than matching lengths.

  3. Season on the tray

    Toss the carrots on the pan with oil, salt, pepper and garlic powder. Spread into one layer with a little space between pieces.

    WHAT TO LOOK FOR

    Each piece needs a light coating of oil. If tightly packed, use another pan and allow for different browning between racks.

  4. Roast and turn

    Roast for about 25 to 30 minutes, turning after 15 minutes. Begin checking early if the pieces are thinner than directed.

    WHAT TO LOOK FOR

    A knife should enter the thickest piece easily, with browned patches rather than blackened tips.

  5. Finish simply

    Taste a carrot after it cools slightly, adjust salt if needed and scatter over optional parsley. Transfer to a serving dish.

    WHAT TO LOOK FOR

    Serve warm. Very thick batons may need extra time even when the outside looks browned.

A LITTLE HELP ALONG THE WAY

Small details that matter.

01

Dry before oiling.

Pat washed carrots dry so surface water does not delay browning.

02

Watch the thin ends.

Narrow tips darken first. Remove individual pieces if they are ready ahead of the rest.

03

Pair with a skillet meal.

Start these before the chicken, then cook the chicken while they roast.

KEEP THE IDEAS COMING

Something else to try.

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