I have always struggled to eat vegetables. To be quite frank, I think they taste like plants and personally would prefer to eat fruit. However, vegetables have important nutrients and I need to do a better job incorporating them into my meal prep.
I’m a picky eater and usually stick to the basic green beans, corn, asparagus, spinach (occasionally) and lettuce. I grow sick of these options quite quickly so I have been on the hunt for ways to cook these vegetable choices and more in new, tasty ways.
While you’ll never see me eating carrots raw, I do enjoy them cooked. The other week my mom was talking about her vegetable soup which got me thinking. I love the way the carrots taste in that soup. They are soft but full off flavor. I wanted a way to enjoy these but in a simpler form. So, I grabbed carrots at the store and decided to roast them.
You may not consider roasting carrots to be unique or new, but I know I am not the only one who gets stuck in the same routines for cooking vegetables.
Roasted carrots are quick to prepare and easy to clean up after. A win-win. They also have great flavor and come out soft just like the carrots which had soaked in the soup.
I like to pair these with meatloaf cups, but they would go well steak or even grilled chicken.
- Parsley Flakes
- Olive Oil
- Pre-heat oven to 400 degrees.
- Rinse carrots.
- Cut off the ends of the carrots and slice them in half. Depending on the size of the carrots, cut them in half again. Often, the larger end of the carrot, I slice an extra time.
- Spray a baking sheet with cooking spray.
- Lay out carrot sticks on baking sheet.
- Drizzle lightly with olive oil.
- Sprinkle on salt, pepper and parsley flakes.
- Bake for 30-45 minutes depending on size of carrots. About halfway through stir the carrots around.
- Remove from oven and let cool.