These oven roasted carrots are a tasty way to enjoy carrots. Little bits of green from the parsley along with the white goat cheese really pretty up this dish. For even more kick, sprinkle on a few more hot pepper flakes! See notes for hot pepper jelly alternatives.
Preheat oven to 400°F/204°C and line baking sheet with parchment paper.
Wash and peel (optional) carrots. Cut in even sized pieces. I prefer diagonal slices 1/2" thick by 1 1/2" long. (see options in article)
Toss and coat carrots with 1 Tbsp oil and season with salt and pepper.
Spread evenly in single layer on rimmed sheet pan and bake for 20 to 30 minutes to desired tenderness, stirring once.
Melt butter and stir in jelly until runny. Immediately when carrots come out of the oven mix butter and hot pepper jelly with carrots directly on the baking sheet. Toss until well blended. (Doing it directly on the baking sheet saves on dishes, but if you prefer you can toss in a bowl.) Pour into serving dish.
Top with fresh chopped parsley and goat cheese if using.
Video
Notes
Substitute hot pepper jelly with honey, maple syrup, apple jelly or apricot preserves and a dash of hot pepper flakes.Cutting carrots: You can use carrots that are whole, halved, cut into spears, sliced into coins, or sliced into diagonal pieces. Just be consistent in thickness so they cook evenly. Roasting time will vary. And yes, you can use whole or halved baby peeled carrots too.