Ingredients
Method
Cooking
- Preheat the oven to 425°F (220°C).
- Wash and peel the carrots, then boil them in salted water until tender, about 10 minutes.
- Drain and let them cool slightly.
- Place the carrots on a baking sheet and gently smash them with the bottom of a glass or a fork.
- Drizzle with olive oil, melted butter, minced garlic, salt, and pepper.
- Roast in the oven for 20-25 minutes or until crispy and caramelized at the edges.
- Serve warm as a side dish.
Notes
Pro Tip: Don’t skip toasting the garlic — it makes all the difference!
If you have leftovers, stash them in the fridge for up to 3-4 days. They also freeze well, although the texture may change slightly. To reheat, pop them back in the oven for a few minutes or use a skillet for crispy goodness.
If you have leftovers, stash them in the fridge for up to 3-4 days. They also freeze well, although the texture may change slightly. To reheat, pop them back in the oven for a few minutes or use a skillet for crispy goodness.