Roasted Carrots

Carrots deserve so much more love than they usually get. With the right seasoning, these budget-friendly vegetables make a great side. Organic carrots truly do taste better, and at approximately $0.89 per lb, it is definitely worth it. If you find them with leaves, you can leave some of the green on, don’t be scared!!!

Ingredients

  • 1.5 lbs. carrots
  • 2.5 tbsp. olive oil (or sunflower oil)
  • 2 tbsp. tomato paste
  • 1 tsp. spicy mustard (optional)
  • 1/4 tsp. freshly ground black pepper
  • 1/2 tsp. salt
  • 1/4 tsp. red pepper flake
  • 1/8 tsp. smoked paprika
  • 1 tbsp. finely chopped parsley (half for seasoning, half for garnish)

Directions

Preheat oven to 410° F.

Wash carrots well and leave skin on. Cut thicker carrots lengthwise in half to make sure they are all similar in size. Really thick carrots can be quartered lengthwise.

In a small bowl, mix together oil, tomato paste, mustard, all spices in the list, and half of the parsley. Once combined, pour mixture over the carrots on the sheet pan. Toss and make sure carrots are evenly coated. Lay them out on a sheet pan, giving each a little room (see below).

Put carrots in preheated oven. Bake for 15 minutes, and then bring temperature down to 375° F and bake for another 9-15 minutes, or until they achieve desired tenderness and browning.

Remove from oven and add remaining chopped parsley.

Smacznego!

 

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