It’s no secret that I LOVE my roasted veggies, but if I had to pick a favorite it would definitely be carrots.
Don’t get me wrong, I love all of my veggies equally but carrots will always have a special place in heart. Maybe they remind me of my grandma when she would make her carrot and raisin salad for every family gathering? Or perhaps it’s the countless times that my family would get all dressed up for a “fancy dinner” at the Fish House where they would always serve me my favorite cooked carrots with cherry tomatoes (and if I was lucky throw in a few strawberries on the side)? I know, I was a weird child to get excited over vegetables.
But the more I think about it the more I remember that we never really had cooked carrots at my house growing up. We had plenty of raw (with lots of ranch) and carrots in salad (also with lots of ranch) but no cooked. That’s probably why I always view them as more of an “elegant” item and constantly want to serve them with salmon or some other kind of protein when I’m trying to show off.
But I just love how they can go from a fresh crunchy stick to something sweet and savory in a matter of minutes from being in the oven. Not to mention that crispy outside with a warm soft center. I’m telling ya, it’s like a love affair for sure. So here’s my tried and true recipe for fail proof perfectly roasted carrot slices every single time. Trust me when I say that you just might fall in love with them too!
Perfectly Roasted Carrot Slices
- 1 large bundle carrots, cut into 1/2 inch slices
- Avocado oil spray*
- Salt & pepper (optional)
- Preheat oven to 400 degrees and line a baking sheet with parchment.
- Place carrots in a bowl and spray with avocado oil spray. Season with salt and pepper to taste is desired.
- Pour carrots onto prepared baking sheet and bake for 30-35 minutes.