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Oven Roasted Carrots View Larger

Oven Roasted Carrots


  • 1 lb. large carrots, cut into 2 by 1/4 inch pieces
  • 1/4 cup Stonewall Kitchen Extra Virgin Olive Oil
  • 2 tablespoons fresh parsley, chopped
  • Salt to taste


  1. Preheat oven to 450 degrees F.
  2. Toss the carrots and the oil, until coated, on a foil lined baking pan.
  3. Bake the carrots for 20-30 minutes until the carrots are tender and slightly golden in color.
  4. Place the carrots in a serving bowl. Salt to taste and garnish with chopped parsley.