When my kids were younger they didn’t like cooked vegetables, so I usually cut up an assortment of raw veggies and put them on the dinner table, along with our dinner. Now that they like cooked veggies, roasted carrots are one of our favorites. Actually, I can safely say that roasted carrots are our favorite way to eat cooked carrots – so far anyway:)
These are so easy to make and this recipe is a great way to get the kids involved in cooking. The carrots can be prepped up to a day ahead of time and stored in a resealable, airtight storage bag in the refrigerator (major time saver, plus those cut up carrots are great in school lunches too). That means that all you need to do is spread them out on a parchment paper lined baking sheet (great job for the kiddos), peel and add the garlic cloves (you might need to help the younger ones out with this job and they will smell like garlic, but that’s ok), drizzle on the oil (another job the kiddos can do, measure it out first and put it in a small bowl, cup or straight from the measuring spoon), sprinkle on the salt and pepper (yep, they can do that too) and toss (ooh, that will be their favorite job – let them get their hands in there).
But these roasted carrots aren’t just for kids. My teenagers, husband and I all love them too. You can fancy them up by using long skinny carrots and cutting them into quarters, lengthwise. Or you can cut them into coins and use a slicer to speed things up a bit – kids love carrot coins. Anyway you slice them, they are delicious!
- 8 carrots
- 2 tablespoons olive oil
- 5 garlic cloves, peeled
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Scrub, or peel, and wash carrots.
- Trim ends and cut carrots into long sticks. I usually cut the carrots in half widthwise and then cut them in half lengthwise. For thin carrots, I leave them like this or cut them in half lengthwise again. For thicker carrots I cut them into 3 or 4 sticks lengthwise.
- Spread the carrots and garlic cloves out on a parchment paper lined baking sheet.
- Drizzle with oil.
- Sprinkle with salt and pepper.
- Toss to coat.
- Place in preheated 400°F oven for 45 min, or until tender.
- Taste and add more salt if needed.
To make it new or different:
Sprinkle on a teaspoon of paprika.
Add a few sprigs of rosemary, thyme or dill.
Drizzle on some honey or maple syrup.