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Sometimes you just need a low-effort side. One that isn’t carb-heavy; that won’t bog you down. Our ranch-roasted broccoli and cauliflower is one option, and so is this garlic-parmesan kale salad. But if you’re craving something a little sweeter, you’ve got to try these roasted carrots.
Fresh minced garlic would work well here, but part of the simple joy of this dish is that it’s something you can throw together without hitting up the grocery store. Baby carrots are a healthy-eating staple in many kitchens, but let’s be real: How often do you get toward the end of those carrots’ lifespan and think to yourself, I’d rather eat anything but another carrot? Roasting them is the quick fix. The edges get crisp and caramelized, bringing out the vegetable’s natural sweetness. Drizzle it in olive oil, then toss with a little garlic powder, dried oregano, and salt (again, pantry staples, so no shopping here — typically), and all you have to do is pop ’em in the oven for 20 minutes or so. It’s the perfect snack for when you’re brain’s fried; it’s as easy as going through the drive thru, only it’s far less greasy and, you know, saves you the time of waiting in said drive thru.
Serve it with grilled chicken, steak, or tofu. Or toss them into a salad. You do you, and you won’t be disappointed.
Ingredients
- 3 large carrots
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 425 degrees F.
- Wash and slice carrots into coins. Arrange them on a baking sheet. Drizzle with olive oil, sprinkle on salt, oregano, and garlic powder, tossing to coat.
- Roast in the oven for 20-22 minutes, or until the edges of the carrot are browned and a little shriveled (sexy, right? But we promise it tastes good!).
