Back to Basics: Roasted Carrots
Something I do at home every.single.day is make some sort of bowl. I always add an animal protein, beans, and any kind of veggie I have on hand. And almost always, I have roasted carrots on hand to add to each bowl because roasted carrots make me swoon. And lately, when I’ve shared those bowls on stories, I’ve had multiple questions from people asking how I roast my carrots. So I thought, why not share the “recipe” on the blog, along with more basic staples. And why not make it a series – Back to Basics. I mean, how many times have you googled ‘how to roast a chicken’ or ‘how to roasted potatoes’ and everything in between. And since a ton of my time is spent working on my fitness programs these days, basics are what get me through each day. The last thing I have left in my brain after a day of programming workouts and responding back to people in our private discussion forum is creativity, and I know a ton of you feel that same way by the end of the day. So let’s kick some basics off with roasted carrots!!
If you look online at how people roast carrots, EVERYONE will do it differently. For me, I like my carrots soft, caramelized, and sweet. Most restaurants you’ll go to will roast their carrots only slightly so they still have a good crunch to them. But that’s not for me. I want mine SWEET. And when you don’t eat much sugar on a regular basis, you’ll be surprised how sweet these carrots taste. But if you prefer more bite to yours, just simply roast them for a shorter amount of time. Your carrots, your rules. After I roast these carrots, I add them to Mexican-inspired bowls, my leftover curry bowls, mediterranean bowls, and everything in between. And since they are soft and caramelized, they reheat in the microwave really well. I love making a shit ton of these carrots and just keeping them on hand in the fridge for any meal of the day. It’s basic and it’s perfection. Now what basic recipe would you like to see next?!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- 2lbs carrots, cut at a diagonal into 1/4 inch thick slices*
- 3–4 tablespoons olive oil (or avocado oil, ghee, coconut, grapeseed oil, etc.)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- Preheat oven to 400 degrees F.
- Slice carrots diagonally and place on baking sheet. Toss in oil and sprinkle salt and garlic powder on top.
- Place in oven to bake for 20-25 minutes, until soft and slightly golden.
- Eat. You did it!
*I wash then cut the carrots, but I don’t peel them because I’ve heard there is great nutrients in the skin…and I’m lazy.
What I Used to Make This Recipe
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Oh, Hi! I’m Juli.
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