Roasted carrots, unlike cooked carrots, are crispy on the outside and reminiscent of roasted potatoes or sweet potato fries. Cut big pieces if possible because they shrink in the oven!
- Preheat oven to 425
- Cut the carrots into bite size chunks–any size/shape you want, but they will shrink a little.
- Season as desired: olive oil, salt, balsamic vinegar, nutmeg, maple syrup, pepper
- Roast in the oven for 15-30 minutes. They will have crispy edges and be cooked inside.
- I recommend vegan cream cheese or sour cream as a dipping sauce, or they’re phenomenal plain!