- 15 carrots (2 lbs), peeled and quartered
- 3 tablespoons extra-virgin olive oil
- kosher salt
- freshly ground black pepper
- freshly chopped parsley, for garnish (optional)
- Preheat oven to 400º. On a large baking sheet, toss carrots with olive oil and season generously with salt and pepper.
- Roast until tender and lightly caramelized, 30 minutes.
- Garnish with parsley, if desired, before serving.
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