Everything but the Bagel Roasted Carrots

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Prep Time 10

Cook Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

8-9 cups of cut carrots cut into 1½-inch fork-friendly pieces (each piece should fit comfortably into your mouth)
2-3 Tbsp olive oil
2-3 Tbsp Everything but the Bagel seasoning

Equipment

11” x 17” Baking Sheet
Parchment paper (or foil or a silicone baking mat)
Chef’s knife and cutting board
Spatula or tongs

Method

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
On the baking sheet, toss the carrots with olive oil until evenly coated.
Roast for 30–35 minutes. About 7–10 minutes into the cooking process, open the oven door for 5–10 seconds to let out any steam — this helps with browning.
Remove the baking sheet from the oven and serve the carrots hot, or cool them to room temperature.
If you’re serving them as a side dish, pile them onto a spinach leaf–lined serving platter and sprinkle with Everything but the Bagel seasoning.
If you’re enjoying individual portions, sprinkle the seasoning over the carrots while they’re still on the baking sheet and skip the spinach.

Notes

Chef’s Tip

If you want to get a little chef-fy, cut your carrots into an oblique shape — it helps them roast evenly and looks beautiful on the plate. If that feels too fussy, go with 1½-inch pieces cut on the bias — same result, less effort.

Storage: Keeps up to 4 days in the fridge; reheat in a 400°F oven until hot.