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–+ servings

Everything but the Bagel Roasted Carrots

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Prep Time 10 minutes
Cook Time 35 minutes
Course Side Dish
Servings 4 servings

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.
 
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