This recipe for roasted carrots is extremely easy, and the cook dinner time is simply lengthy sufficient so that you can make a full dinner whereas the veggies are within the oven. Begin with entire carrots—by no means “child carrots.” For those who spot multicolored varieties on the farmers market within the fall or spring, seize them for a enjoyable addition to your weeknight dinner. In the event that they’re younger and also you don’t thoughts the carrot skins, you may skip peeling, however for a extra elegant meal, seize that vegetable peeler and get to work.
It doesn’t actually matter how you chop the carrots, so long as they’re evenly sized. Toss the lower carrots onto an unlined sheet pan—a barrier of parchment paper would gradual their browning and rob you of the crispy edges and concentrated pure sweetness that comes from direct veg-on-metal motion. Roasting the carrots in a sizzling oven will guarantee they get properly caramelized, however keep in mind to stir them periodically as they roast to forestall burning. (This methodology additionally works effectively for different roasted veggies like brussels sprouts, parsnips, and candy potatoes.)
This simple recipe takes effectively to every kind of variation: Add some floor cumin or garlic powder (about 1 tsp. every) or a pinch of brown sugar earlier than they go into the oven; then squeeze some recent lemon juice or sprinkle some zest excessive after they’re out. Spoon the roasted carrots over a dish of whipped yogurt and garnish them with recent herbs like extra thyme (or swap it up with parsley, dill, or cilantro) and an additional drizzle of olive oil.