Elegant 3-ingredient, roasted carrots with hazelnuts for your Thanksgiving dinner.
- 3 pounds medium carrots or baby carrots, scrubbed but not peeled
- ½ teaspoon kosher or sea salt
- ¼ cup olive or coconut oil
- Preheat oven to 425 degrees.
- Arrange carrots on baking sheet.
- Rub the carrots with olive oil.
- Sprinkle with salt.
- Roast for 25 minutes or until fork tender and a little golden brown in parts.
- Category: Side Dishes
- Method: Roast
Keywords: carrots, side dishes, vegan