Prepare the carrots by washing, drying, and peeling if desired. If needed, trim off the green tops of the carrots, reserving to use as a garnish if desired. If your carrots are on the larger side, you may want to cut them half widthwise or cut them into 2-inch sections lengthwise.
Place the carrots on a rimmed baking sheet and drizzle with the oil and salt and pepper. Toss to coat and then spread the carrots out into an even layer on the pan.
Roast for 10 minutes, flip and then continue to roast for 10 to 15 minutes, or until the carrots are fork-tender and just beginning to turn golden.
Notes
Carrots: Use baby carrots, garden carrots, or whole carrots. You can opt to peel the carrots or simply scrub really well. Cut the carrots so that they are all even in size, keeping in mind if you have thicker chunks, you may need to roast longer. Oil: Use canola, avocado, or olive oil.Storage: Store the cooled carrots in an airtight container in the refrigerator for 4-5 days. To reheat, heat in a 400-degree F oven for 10 minutes to keep them crispy, or microwave to warm through. Flavor Variations
Honey Roasted Carrots: Toss one pound of carrots with 1 tablespoon of olive oil or melted butter, 1 ½ tablespoons of honey, and ½ teaspoon kosher salt. Roast as directed.
Spiced Roasted Carrots: Add a little heat to your roasted carrots and add 1 teaspoon each of smoked paprika, garlic powder, and cumin to the carrots, oil, salt, and pepper, and roast as directed.
Garlic Roasted Carrots: Toss one pound of carrots with 1 tablespoon melted butter, 2 teaspoons of minced garlic, and ½ teaspoon kosher salt together and roast as recipe directs.
Cinnamon Roasted Carrots: Toss one pound of carrots with 1 tablespoon melted butter, 1 teaspoon of ground cinnamon, and ½ teaspoon kosher salt together and roast as recipe directs.