Roasted Carrots

One of the best things to make your favorite dinner staples not seeing so ‘tiring’ by often repeating the same recipes is to simply change up the sides.

We love carrots in all forms! This is by far, is our favorite way to cook them. The seasoning adds a subtle warmth to the flavor and the leeks bring an undeniable lavish tone to this simple side.

These carrots are fast to but together and couldn’t be easier to prepare. I’m confident you’ll enjoy them in the company of friends and family!

Note: I used organic colored carrots. However, any carrots, colored or yellow will work wonderfully.

What you’ll need:
Roughly 7-8 large carrots
3 T olive oil
1 leek
1/2 t salt
1/2 t pepper
1/2 t paprika

How to make:

Preheat oven to 425°
Cut carrots in half and slice leeks in 1/2 inch sections.
Place carrots evenly in a baking sheet, followed by, scattering the leeks on top.

Drizzle olive oil and seasonings on the veggies.
Place in preheated oven for 40-45 minuets or until carrots are fork tender.

Serve warm. Enjoy!

Print Recipe

Roasted Carrots

These roasted carrots will be a great addition to your weekly menu.

Course

Sides

Keyword

Paleo

Prep Time

5 Minuets

Cook Time

45 Minuets

Servings

People

Ingredients

• 7-8 Large Carrots
• 1 Leek (White part only)
• 3 tbs olive oil
• 1/2 tsp Black pepper
• 1/2 tsp Salt
• 1/2 tsp Peprika

Course Sides Keyword Paleo Prep Time 5 Minuets Cook Time 45 Minuets Servings People Ingredients 7-8 Large Carrots 1 Leek (White part only) 3 tbs olive oil 1/2 tsp Black pepper 1/2 tsp Salt 1/2 tsp Peprika

Instructions

1. Preheat oven to 425°
2. Cut carrots in half and slice leeks in 1/2 inch sections
3. Place carrots evenly in a baking sheet, followed by, scattering the leeks on top.
4. Drizzle olive oil and seasonings on the veggies.
5. Place in preheated oven for 40-45 minuets or until for tender.
6. Serve warm. Enjoy!