Tender carrots roasted in olive oil until caramelized and fork-tender, finished with fresh parsley.
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| prepPreheat oven to 425°F / 220°C | ||||
| prepLine baking sheet with parchment paper | ||||
| 900 g carrots, washed, peeled and cut if large | Toss carrots with oil and seasoning | Arrange in single layer on sheet | Roast 425°F / 220°C, 25–30 min until tender | Serve warm, garnish with parsley |
| 30 ml olive oil | ||||
| 1 teaspoon kosher salt | ||||
| ¼ teaspoon black pepper, plus additional to taste as needed | ||||
| chopped fresh parsley (for garnish, optional) | ||||
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