Roasted Carrtots
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Prep Time:
5m
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Cook Time:
20m
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Total Time:
25m
Ingredients
- 1 lb Carrots, whole
- 1 tbsp. Olive oil
- 1/2 tbsp. Butter
- 1/4 tsp. Garlic powder
- 1/2 tsp. Parsley, dried (for fresh, double quantity)
- Salt, to taste
Instructions
- Preheat oven to 425°F.
- Clean and peel carrots, remove their tops, and cut into medium sized pieces. For an even cook, they should be no longer than 1 1/2" long and no thicker than 1/2"
- Like a baking sheet with foil. Place carrots on the sheet in a pile and drizzle with olive oil. Toss the carrots in the oil and arrange them in a flat layer. Sprinkle with garlic powder and a few pinches of salt.
- Bake on the middle rack for 17-20 minutes. Check for resistance at around 16 minute mark and bake accordingly.
- When done, remove from oven and add butter and parsley. Use the foil to create a "ball" where the butter will melt and they'll stay warm for a few minutes until you're ready to plate.