This recipe does take some time in the oven to get on the table. A few quick minutes peeling carrots and you’ll just toss them in the oven and go, however. You could easily turn this into a great side dish for Thanksgiving and other autumn holiday meals, but I think it makes a good weeknight dish as well if you’ve got an hour. The fact that it’s not labor-intensive means it’s a great way to get some more veggies into your diet without a lot of work. Once again, thanks go to Epicurious for sharing this great recipe!

 

Ingredients

3 lbs. small carrots, with greens left on, tops tripped to 1 inch, peeled

2 tbsp. olive oil

Instructions

Preheat oven to 500°F with rack in lower third.

Toss carrots with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread out in a large 4-sided sheet pan. Roast 20 minutes. Reduce oven to 325°F and roast, stirring occasionally, until carrots are browned and tender, about 25 minutes more.

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Quick tip: Want to do the prep ahead of time? The carrots can be peeled and prepped the day before. Put in a plastic sealable bag wrapped in damp paper towels and chill till time to cook.

Recipe and image courtesy of user Ruth Cousineau at Epicurious