The Best Crispy Roasted Carrots

I’ve been roasting the crispy carrots forever now. They’re a staple in my meal prep and I’ve perfected the method. Very much like my broccoli, this recipe, indeed, makes the best crispy roasted carrots. They’re crisp on the outside and ends, with sweet tender insides. The right amount of salt and garlic transform these roots into something really delectable.

Table of Contents

Why These Really Are THE BEST Roasted Carrots

If you undercook carrots they taste like medicine. If you burn them they taste bitter. These carrots are roasted to their maximum potential with simple seasonings. A blank slate to add your own twist. Add herbs, add a sauce. You can season them more like my Cinnamon Tahini Carrots! I love eating these crispy carrots as fries dipped in my Egg Free Mayo.

Simple Ingredients

• Carrots: pick thin carrots, or baby carrots, if they are too big you will have to cut them into match sticks.
• Redmon Real Salt: It’s my favorite salt.
• Garlic powder: this is optional, I just put garlic on everything.
• Olive oil: you can use spray or regular olive oil.

How to Roast Carrots Step by Step

• Pick your carrots carefully. You want medium to small carrots. Peel them or buy them peeled.

• Cut all the carrots down the middle, leghthwise.

• Arrange the carrots on a lightly greased sheet pan. You cant most of them facing cut side down, don’t let them overlap!

• Spray or drizzle with 1-2 tablespoons of olive oil. Then sprinkle with 1 teaspoon of fine salt and 1 teaspoon garlic powder.

• Roast at 400F convection for 25-30 minutes or until crispy like this.

Frequently Asked Questions

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