carrots


What You'll Need:

  • 2 pounds carrots
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • ½ to 1 ½ teaspoons chili powder (use less for more mild carrots, or the full amount for spicy carrots)
  • ½ teaspoon ground cumin

Directions:

Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired. To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos). Place the carrots on the baking sheet. Add the olive oil, salt and a few twists of pepper.

Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer. Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. Serve the carrots warm, straight from the sheet pan or from a serving dish. Leftover carrots will keep well, covered and refrigerated, for 3 to 4 days. Gently reheat before serving.