Everything but the Bagel Roasted Carrots
Equipment
- 11” x 17” Baking Sheet
- Parchment paper (or foil or a silicone baking mat)
- Chef’s knife and cutting board
- Spatula or tongs
Ingredients
- 8-9 cups of cut carrots cut into 1½-inch fork-friendly pieces (each piece should fit comfortably into your mouth)
- 2-3 Tbsp olive oil
- 2-3 Tbsp Everything but the Bagel seasoning
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- On the baking sheet, toss the carrots with olive oil until evenly coated.
- Roast for 30–35 minutes. About 7–10 minutes into the cooking process, open the oven door for 5–10 seconds to let out any steam — this helps with browning.
- Remove the baking sheet from the oven and serve the carrots hot, or cool them to room temperature.
- If you’re serving them as a side dish, pile them onto a spinach leaf–lined serving platter and sprinkle with Everything but the Bagel seasoning.
- If you’re enjoying individual portions, sprinkle the seasoning over the carrots while they’re still on the baking sheet and skip the spinach.
Notes
Chef’s Tip
If you want to get a little chef-fy, cut your carrots into an oblique shape — it helps them roast evenly and looks beautiful on the plate. If that feels too fussy, go with 1½-inch pieces cut on the bias — same result, less effort. Storage: Keeps up to 4 days in the fridge; reheat in a 400°F oven until hot. Tried this recipe?Let us know how it was!
©️ 2024 FoodSense, Now | Privacy Policy | Terms