You’ll love these sweet and savory roasted carrots a whole “bunch!”
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil.
In small bowl, combine oil, salt, paprika, pepper, cinnamon, garlic powder, and cayenne (if using). Use spoon to stir mixture until combined.
Use oven mitts to return baking sheet to oven and continue to roast, uncovered, until thick ends of carrots are tender, 10 to 15 minutes.
Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let carrots cool for 5 minutes.
Cooking whole carrots requires only a tiny bit of prep (just peel and go!), but they take longer to cook through than smaller chopped carrots, especially on their thicker ends. If you roast whole carrots uncovered, the dry heat inside your oven will turn the carrots’ outsides dry and leathery before the insides are tender and cooked through. Plus, the spices on the outside of the carrots will burn and taste bitter. The solution? A two-step cooking technique.