Roasted Carrots

Serves: 4

Shop your local Farmer's Market for the freshest carrots. Look for organic for the best taste.

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:


1 pound medium heirloom carrot (such as cosmic purple or scarlet nantes)
2 tablespoons butter, melted
sea or kosher salt
ground black pepper


Trim tops from carrots. Scrub carrots and, if desired, peel. Rinse and dry well on paper towels. Cut any large carrots in half lengthwise.

In a foil-lined 15x10x1-inch pan, toss the carrots with melted butter. Sprinkle with salt and pepper. Cover carrots with a top layer of foil, rolling edges together to make a packet.

Roast in a 425 degrees oven for 15 minutes. Remove top foil sheet. Roast, uncovered, about 15 minutes more or until carrots are crisp tender, stirring occasionally.

Serve warm, seasoned with additional salt and pepper.


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