Crispy Roasted Carrots
My family loves roasted vegetables with our garden grown veggies. Roasted brussels sprouts – yup! Crispy roasted broccoli – yes, please! And absolutely YUM to these crispy roasted carrot discs!
These carrots are pan roasted until they are crispy on the outside and fork tender on the inside. My daughter calls them “candy carrots” because they taste so sweet after baking in the oven.
Serve them as a delicious side dish, or add in to any carrot recipe for extra flavor. We especially love them in my cheesy carrot casserole! Hope you try them soon!
How long do carrots take in the oven at 425F?
Roasted carrots take 20 minutes in the oven. It’s important you flip them halfway through cooking to make sure they don’t stick to the pan or burn. By flipping them you’re going to assure they’re crispy on both sides, while remaining tender inside.
How to Roast Carrots in the Oven
Peel and slice your carrots into about 1/2 inch pieces. I like to keep them in disc shapes, but you could also do long slices if you want.
Place the carrots directly on a baking sheet. You can use parchment paper for easy cleanup but I find that vegetables roast best directly on the pan.
Add olive oil on top (I always buy this in bulk), stir and then sprinkle salt and pepper for taste.
Bake for 20 minutes, making sure you stir them halfway to prevent them from sticking. Serve, eat, enjoy!
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