Oven roasted carrots are tender and sweet with a touch of garlic. The chopped parsley adds freshness and color!
I am the worst at serving side dishes. Unless it’s a special occasion, I sort of forget all about them. I prefer to make meals that are complete like one pot Alice Springs chicken recipe or this easy crockpot pot roast where my protein, veggie, and starch are all in one pot. I usually cannot be bothered to think about side dishes to serve the family on most nights of the week. Besides, think of all the extra dishes. Who has time for that?
I have managed to avoid cooking carrots my whole life. I think a lot of this has to do with the fact that I hardly ate carrots growing up. Apparently, my mom only liked green foods. Salads, cabbage, green beans and brussels sprouts made regular appearances at our dinner table. Aside from sweet potatoes, orange veggies never made an entrance.
I love eating raw carrots, as do my kids. We love that satisfying crunch that only raw carrots can give. They are portable, can be eaten cold and taste mild enough for picky eaters. I’ve been known to let my kids eat raw carrots for dinner because frankly, outside of adding them to dishes, I didn’t know how to cook carrots. I assumed my family would hate oven roasted carrots so why would I go through the trouble of making something my family would hate? That would be a silly waste of time and again, too many dishes.
Since Easter is practically at our door, I ventured out of my comfort zone and tried my hand at serving the family oven roasted carrots. The verdict? They wanted more. How could I have waited so long to serve my family something so delicious?? Carrots get better when cooked, not worse! They are tender and soft and their natural sweetness shines through. I tossed mine with olive oil, garlic, salt, and pepper and hit them with fresh parsley. They were so easy yet so tasty. Guess it’s time to reexamine my aversion to side dishes.
Preheat oven to 450 degrees. Toss carrots with olive oil, garlic, salt, and pepper. Roast for 20 minutes, turning once. Reduce oven temperature to 325 degrees and roast carrots an additional 15-18 minutes or until tender.
Remove carrots from oven and immediately sprinkle with fresh parsley
Amount Per Serving Calories 813 Total Fat 30g Saturated Fat 4g Cholesterol 0mg Sodium 2689mg Fiber 39g Sugar 65g Protein 13g