Get ready to transform your boring salads into a culinary masterpiece with these mind-blowing roasted carrots! Imagine taking your everyday greens and elevating them with golden, caramelized carrot bites that crunch with every bite. This isn't just a recipe; it's a flavor revolution that will make your taste buds dance and your dinner guests wonder how you became such a kitchen genius. Whether you're a health enthusiast, a veggie lover, or someone looking to add some excitement to your meals, these roasted carrots are about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb carrots, peeled and sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted sunflower seeds
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help the carrots caramelize and become crunchy.
- While the oven is heating, prepare the carrots. Peel the carrots and slice them into uniform pieces, about 1/4 to 1/2 inch thick. This ensures they cook evenly.
- In a large mixing bowl, combine the sliced carrots with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss the carrots well to ensure they are evenly coated with the oil and seasonings.
- Spread the seasoned carrots in a single layer on a baking sheet lined with parchment paper. This will prevent sticking and make for easier cleanup.
- Roast the carrots in the preheated oven for 20-25 minutes, or until they are tender and have a golden-brown color. Halfway through the cooking time, stir the carrots to promote even roasting.
- While the carrots are roasting, prepare the salad topper. Chop 1/4 cup of fresh parsley and set it aside. If you haven't toasted your sunflower seeds yet, you can do so by placing them in a dry skillet over medium heat. Stir frequently for about 3-5 minutes until they are golden and fragrant.
- Once the carrots are done roasting, remove them from the oven and let them cool slightly for about 5 minutes.
- In a serving bowl, combine the roasted carrots with the chopped parsley and toasted sunflower seeds. Toss gently to mix everything together.
- Serve the roasted carrot crunchy salad topper warm or at room temperature. This dish makes a delightful addition to salads, grain bowls, or as a side dish.
Tips
- Choose uniform-sized carrot pieces to ensure even roasting and consistent texture.
- Use parchment paper for easy cleanup and prevent sticking.
- Don't overcrowd the baking sheet - give your carrots space to caramelize properly.
- Stir the carrots halfway through cooking to promote even browning.
- For extra flavor, experiment with different herbs like thyme or rosemary.
- Toast sunflower seeds just until golden to enhance their nutty flavor without burning.
- Let the carrots cool slightly before mixing with herbs to preserve their fresh flavor and prevent wilting.
- These roasted carrots can be prepared ahead of time and reheated, making them perfect for meal prep.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
