Easy Roasted Carrots

Happy January Everyone! More importantly, happy National Carrot Month! I thought it would be fun to highlight this well-loved vegetable this month. I wanted to kick off carrot month with a simple recipe that would showcase their pure flavor. There isn’t much seasoning or fuss in this recipe, but I think the carrot’s favor speaks for itself.


  • 4 large carrots
  • 1/4 cup fresh parsley
  • 2 teaspoons salt
  • 2 teaspoons ground pepper
  • 2 teaspoons paprika
  • 2 Tablespoons canola oil


  1. ย Preheat oven to 400 degrees.
  2. Line cookie sheet with aluminum foil.
  3. Place carrots on sheet. Drizzle oil over carrots.
  4. Add salt, pepper, paprika and parsley.
  5. Gentle toss the carrots in oil and spices to evenly coat.
  6. Bake for 20-30 minutes, or until a fork can be easily inserted.


Fun facts about carrots:

  • Excellent source of beta-carotene (needed for vitamin A)
  • Carrots have higher sugar content than any other vegetable.
  • Americans eat an average of 10.6lbs of carrots every year.
  • There’s no such thing as a “baby carrot.” It is simply the type of cut


oatmeal cookies




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