January 3, 2014

Garlic Roasted Carrots

I'll be honest, I haven't been doing so hot when it comes to eating my vegetables. Christmas cookies just always seemed to win the argument of which one sounded better for lunch... But, new year, better choices, right? Cheers to eating healthy again!

Notes: You don't necessarily have to peel the carrots. I did out of force-of-habit, and because the skin of carrots can sometimes be a little bitter. You won't be missing out on any nutrients if you choose to peel the carrots! You don't need to use 2 pounds of carrots, I used what I had on hand, which was only about 7 carrots. Just use less garlic!

Although, I couldn't resist a big slab of butter on top...

 Save to ZipList Print RecipeGarlic Roasted Carrots
Author: Herbivore Haven
Serves: 6
  • 2 pounds carrots, peeled and cut into 1 inch pieces
  • 3 teaspoons minced garlic
  • 3 tablespoons olive oil OR butter
  • Salt and pepper to taste
  1. Preheat the oven to 375 degrees F. Spray a 9×13-inch glass baking dish with non-stick cooking spray.
  2. Thoroughly wash the carrots and peel them. Cut the carrots into about 1 inch thick pieces.
  3. In a medium bowl, add the peeled and cut carrots with the garlic, salt and pepper to taste, and olive oil OR butter. Toss the carrots until they are well coated. Place the carrots in a single layer in the prepared baking dish.
  4. Roast, uncovered, for 45 to 60 minutes or until golden and tender, stirring the carrots about every 15 minutes. Serve warm and enjoy!