There are many ways to cook root vegetables including carrots, parsnips, and celery. They can be boiled, microwaved, or steamed. But my favorite is roasting them in the oven. While I admit it takes longer, the sweetness and tenderness of the carrots is the pay off. This is simply easy and delicious!
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Coat carrots with your hands in olive oil. Season with salt, pepper, and chives on both sides. Bake for 20 minutes and then turn the carrots over. Bake another 25 minutes.
If the carrots are full size, this should be the right roasting time. However, if they are smaller than the carrots will be done sooner. I always feel that when you smell the sweetness in your kitchen, they are done. Do pierce with a fork to test for tenderness. Two carrots for each person or 4 servings!
Ingredients
Directions
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Coat carrots with your hands in olive oil. Season with salt, pepper, and chives on both sides. Bake for 20 minutes and then turn the carrots over. Bake another 25 minutes.
If the carrots are full size, this should be the right roasting time. However, if they are smaller than the carrots will be done sooner. I always feel that when you smell the sweetness in your kitchen, they are done. Do pierce with a fork to test for tenderness. Two carrots for each person or 4 servings!