Roasted Carrots

carrot roasted vegetables vegetarian

Rick Martinez

4 to 6 Servings

Source

Ingredients

3 pounds carrots, peeled, cut into 3-inch pieces, halved lengthwised, quartered if large

¼ cup olive oil

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

Method

Preheat oven to 450°. Toss carrots, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35–45 minutes.