Sweet Potatoes have some competition!
Basic Roasted Carrots
2 pounds carrots
2 tablespoons extra-virgin olive oil
½ teaspoon fine sea salt
Freshly ground black pepper, to taste
Optional garnish: 2 teaspoons chopped fresh chives, green onions, parsley or dill
Spiced Roasted Carrots, you’ll also need:
½ to 1 ½ teaspoons chili powder (use less for more mild carrots or the full amount for spicy carrots)
½ teaspoon ground cinnamon
Honey Butter Carrots, you’ll also need:
1 tablespoon unsalted butter
1 tablespoon honey
Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part. Place the carrots on the baking sheet. Add the olive oil, salt and a few twists of pepper.
IF YOU’RE MAKING THE SPICED VERSION: Add the chili powder and cinnamon with the olive oil and salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer. Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway.
IF YOU’RE MAKING THE HONEY BUTTER VERSION: When the carrots are nearly done baking, melt the butter in your smallest saucepan over medium heat. Once melted, cover the pan to avoid splatters and continue cooking, swirling the pan occasionally, just until you start seeing golden flecks at the bottom, about 2 minutes. Remove the pan from the heat and stir in the honey. Once the carrots are done, drizzle the mixture over them and toss to coat. Sprinkle fresh herbs over the roasted carrots, if using. Serve the carrots warm, straight from the sheet pan or from a serving dish. Leftover carrots will keep well, covered and refrigerated, for 3 to 4 days. Gently reheat before serving.