Roasted Carrots

Carrots, extra-virgin olive oil, salt, black pepper, and a hot oven: That’s it. In this minimalist roasted carrots recipe, we lean on kitchen staples to produce caramelized, tender spears with no distraction from the vegetable’s natural sweetness. Pro tip: Save the bags of baby carrots for another time in favor of smaller, whole carrots with green tops still attached. We love the rainbow of carrots at farmers markets: pink, purple, mauve, cobalt, white, yellow—grab a mix. The brilliant colors add a festive note here, but this easy recipe is still pretty—and equally tasty—with orange carrots.

Low on prep time and high on reward, these oven-roasted carrots are an ideal side dish for a cozy weekend supper—or the start of a stellar simple vegetable-focused main on a low-key weeknight (just add burrata and toast). Serve the carrots as a stand-in for sweet potatoes at Thanksgiving dinner, or as a simple accompaniment to your Easter main instead of your go-to glazed carrots. 

A large four-sided baking sheet works best to give the carrots space to roast in a single layer for ample tenderness and crispy ends. Working ahead on your meal plan? Peel the carrots a day before and chill in a paper-towel-lined plastic bag. It won’t hurt to garnish with a pinch of flaky salt or fresh herbs, but we’re pretty sure these veggies don’t need it.