Servings: 4
Ingredients
- 8 medium multi-colored carrots Peeling is optional.
- 2 Tbsp extra virgin olive oil
- ¼ tsp Himalayan pink sea salt
- ¼ tsp ground black pepper
Instructions
- Preheat oven to 400°.
- Wash/scrub and dry carrots. Excess moisture can make the outsides mushy and prevent desired browning.
- Arrange carrots in a single layer on a baking sheet with space around each one, allowing room for the heat to circulate. Do not stack the carrots.
- Drizzle or spray with oil, coating carrots completely.
- Sprinkle carrots with salt and pepper.
- Tightly cover the pan with aluminum foil and roast for 10 minutes.
- Remove foil and continue roasting another 15 to 18 minutes, turning halfway through. Carrots should be tender when pricked.
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