These carrots are such a crowd-pleaser and the longer you cook them, the more delicious they get! If you don’t have any carrots in the kitchen, feel free to substitute any other vegetable, like sweet potatoes, parsnips, or courgette (zucchini). Roasted vegetables are perfect for lunches in the week, and I usually prep a big batch on Sundays to bring to school with me. I cooked the carrots for about an hour, and they came out perfectly caramelized, which takes vegetables to a whole new level. Vegetables don’t have to be boring! You just have to cook them properly, and I guarantee this healthy recipe will change your opinion on vegetables.

Ingredients:

– 10 carrots, peeled
– Avocado oil or olive oil
– Salt and pepper

Directions:

1. Preheat the oven to 350 degrees fahrenheit.

2. Peel all the carrots with a vegetable peeler.

3. Drizzle lots of avocado or olive oil over the carrots.

4. Sprinkle some salt and pepper on top.

5. Place in the oven to bake for 45 minutes-1 hour, depending on how caramelized you want them.

6. Once they are nice and crispy, enjoy!

Recipe Notes:

* I find that avocado oil makes roasted vegetables even crispier than when I use olive oil due to its high smoke point.

Step-by-step Photos:

Preheat the oven to 350 degrees fahrenheit. Peel all the carrots with a vegetable peeler.

Drizzle lots of avocado/olive oil over the carrots. Sprinkle some salt and pepper on top. Place in the oven to bake for 45 minutes-1 hour, depending on how caramelized you want them.

Once they are nice and crispy, enjoy!