Roasted Carrots with Mint have quickly become my favorite vegetable.
I don’t know why it never occurred to me to put mint on roasted vegetables before, but it is a heavenly idea.
And if you’ve never roasted carrots before, you’re in for a sweet treat!
Here’s what you need:
Carrots, Fresh Mint, Olive Oil, Salt & Pepper.
This couldn’t be easier…
Preheat the oven to 400 degrees.
Note: Roasting carrots is pretty flexible so if you’re cooking something else in the oven that is 375 – 425 degrees, the carrots will be fine at those temps too. Just be sure to check in them earlier (about 15 minutes) if you’re cooking at higher temps.
Just like with roasting potatoes, parchment paper is your friend! It’s a slick trick that I wish I’d known sooner. No stuck carrots, no icky burnt tray to scrub.
Have you seen rainbow carrots? I’m in love with them!
I got mine at Trader Joe’s but if you have a good farmer’s market, you can probably find them even fresher there.
Peel 1 pound of carrots and cut them into sticks. Try to keep them about the same size and shape for even roasting.
These taste just like regular carrots only prettier! I always try to find the bag with the most dark red ones.
Drizzle the carrots with about 2 Tablespoons of olive oil and sprinkle with salt & pepper.
Toss or massage the carrots so they are evenly and lightly coated in the oil & spices.
Roast at 400° for 20-25 minutes.
These are best if you can rescue them from the oven when they are just fork tender.
Sprinkle lots of chopped fresh mint (2-3 Tablespoons) over the top and serve.
These are great warm or served at room temperature.
The mint! The mint is the key. Just so good.
These go with everything from chicken to fish to burgers on the grill. I’m definitely adding these to Thanksgiving and Easter dinners too!
Roasted Carrots with Mint – truly a Super Simple Side!
Here’s the recipe: