I don’t talk nearly enough about carrots. I mean, I truly think this is the first time I’ve ever really brought them up! That baffles me because I actually REALLY like carrots. They are great with hummus, add a ton of sweetness if you’re juicing and are a really simple side dish to most any of your weeknight meals. I made these oven roasted carrots with some simple chicken breasts and quick, smashed red skin potatoes. Since I kept them whole, they took a while to cook. I just prepped them and popped them in the oven while I prepared everything else.
Oven Roasted Carrots Recipe:
3 Tbsp. butter
1 small bag (about 2 cups) baby carrots
1/2 cup light brown sugar
1 tsp. sage
1/4 tsp. ground ginger
1/2 tsp. cinnamon – optional
1 tsp. salt
1 tsp. black pepper
Pre-heat your oven to 400-degrees.
Melt your butter in a bowl large enough to fit all your carrots. Once it has melted, toss your carrots in and coat with the melted butter. My carrots were actually cold from the refrigerator so they hardened the butter back up, which was fine because they stayed coated.
Spread the coated carrots into a single layer on a tinfoil lined baking sheet.
Mix your brown sugar, sage, ginger, salt and pepper together in a separate dish.
Sprinkle the mixture onto the carrots until they are all evenly coated.
Bake for 30-45 minutes. The baking time will vary by size of carrots and how tender you like them. I pull mine out as soon as a fork slides in easily, but without smashing the carrot.
The best part about these little guys is that you will feel like you’re eating your dessert with your meal. Such a sweet little side dish!