Oven Carrots

I have a confession. I really don’t like raw carrots. I mean, I would eat them but only if they were smothered in peanut butter or ranch so that I couldn’t taste the carrot.

I have another confession, I absolutely love cooked carrots. I know this is weird and in theory cooked carrots should taste similar to raw carrots but it just isn’t true!

I usually make this recipe using full sized carrots and cutting them down to more of a carrot fry shape but my husband picked up these baby carrots so I used those.

 

Oven Carrots

Ingredients

  • 1 Bag
    Baby Carrots
  • 1 Tablespoon
    Avocado Oil
  • 2 Teaspoons
    Pink Himalayan Salt
  • 2 Teaspoons
    Paprika
  • 1 Teaspoon
    Garlic Powder (or salt)

Cooking Directions

  1. Preheat oven to 375
  2. Place carrots on sheet pan and drizzle with oil
  3. Season and stir so the carrots are coated with oil + seasoning
  4. Bake for 10-15 minutes and stir half way (just depends on your carrot size and thickness)

 

Oven Carrots.JPG

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