Oven-roasted carrots are probably one of our favorite ways to eat them. Carrots are roasted at high temperatures so that they are caramelized around the edges and tender in the middle with a bite. With very minimal preparation and a pretty simple recipe, these roasted carrots appear frequently on our dinner table. Carrots – regular carrots, baby carrots, or like I have used assorted colored carrots anything will work. Garlic – finely minced garlic. You could use 1/2 teaspoon of garlic powder instead. Butter and Oil – Butter to add richness and more flavor. You can substitute butter with oil as well. Thyme – Carrot and thyme pair well. Rosemary is another option. You can also use an Italian seasoning blend in case you don’t have fresh herbs on hand. Parmesan – Finely grated parmesan cheese sticks better to carrots. Put small parmesan blocks in a food processor and blend until fine. Toss the seasoning – Add melted butter, oil, thyme, garlic, salt, and pepper first. Toss well. Then add finely ground(not shredded) parmesan and mix again. Roast: Preapre a pan. For easy clean up you can line the tray with foil or parchment paper. Roast in the oven, flipping the carrots at about the halfway mark. Serving – Once done, sprinkle more parmesan and chopped parsley on top. Sweet & Spicy Brussels Sprouts – Oven-roasted Brussels sprouts are perfectly caramelized with a golden crust. Pecan Honey Roasted Carrots – Carrots are tossed in honey, butter, garlic and roasted in the oven until it is tender and slightly caramelized around the edges. Cinnamon Maple Roasted Sweet Potatoes Bacon Sweet Potato Hash Roasted Lemon Pepper Zucchini
