Alex Lau
For more variations and veggie inspiration, check out ourroasted veggie matrix.
Ingredients
4 to 6 Servings
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
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.
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