roasted carrots

want to make an easy side dish that looks super fancy? roasting whole carrots with greens on top look pretty and take very little effort. for some reason, they just look great on a plate and brighten it up.

i made these carrots for friendsgiving as my side, along with mashed potatoes. it’s a very cheap dish to make and, with only a few ingredients, they are foolproof. just keep an eye on them in the oven.


roast carrots


  •  2 bunches (or a dozen) carrots with the green tops still attached
  • olive oil
  • salt & pepper
  • 1 tsp. ground cumin


preheat the oven to 350F degrees.

chop off the top off majority of the green tops on the carrots. leave about one inch. peel the carrots.

line the carrots up in a roasting pan or sheet tray. drizzle generously with olive oil. season with salt & pepper and cumin. toss to ensure they are all coated in olive oil and spices.

roast for 20 to 30 minutes, or until the ends start to brown. stir/turn over once or twice to ensure they don’t burn on one side. they should be fork tender. serve immediately!

roasted carrots


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