Roasted Carrots

From, originally adapted from Fine Cooking (Oct/Nov 2010).

Serves 6 to 8.


8 medium carrots, scrubbed, trimmed, and cut into 1-inch pieces
1 tablespoon olive oil
2 teaspoons granulated sugar
3/4 teaspoon salt
1/8 teaspoon pepper


  1. Preheat oven to 450° F.
  2. Toss the carrots with olive oil, sugar, salt and pepper. Spread evenly on a rimmed baking sheet and roast for about 30 minutes, stirring every so often. Watch the carrots carefully near the end, as the sugar might start to burn.


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