On a rimmed baking sheet, drizzle peppers and carrots with olive oil and season with salt and pepper. Roast, flipping once, until golden brown and tender, about 20 minutes. Arrange roasted carrots ...

“Most of the time when I roast carrots ... ½ tsp salt, and ¼ tsp pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet in a single layer.

Cut any particularly large carrots in half lengthways. Place on a large baking tray and pour over the olive oil. Season with salt and pepper, toss well and roast for 15–25 minutes, or until ...

Add the oil and mix to coat the vegetables. Season with salt and pepper and top with the Parmesan. Roast for 25 minutes or until the carrots and parsnips are golden-brown at the edges. To make ...

Salt and ground black pepper. If you have it or can find it, smoked salt is absolutely delicious on roasted carrots! Medjool ...

Toss carrots with olive oil and 2 tablespoons chile-infused honey, and spread across a parchment-paper-lined baking sheet. Season generously with salt and pepper. Roast until carrots are fork ...

Add the asparagus with carrots to a large sheet pan. Drizzle with olive oil, season with salt and pepper, and toss everything ...

Place carrots on a parchment-lined baking sheet or roasting pan, toss in oil, and season with salt and pepper. Roast in oven, turning occasionally, until soft and browned, 30-35 minutes.

Toss the carrots with the oil, coriander, paprika, ginger, salt, and pepper. Place them on the hot sheet pan, and roast for 15 minutes. Flip the carrots around in the pan, and continue to roast ...

This recipe is for Roasted Carrots with Golden Raisins and Pistachios from the food section of The Boston Globe.