Low Iodine Classic Roasted Carrots

Total time40 min

Prep time10 min

Cook time30 min

4.5

(18)

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Ingredients

4 servings

2 lbs carrots, peeled and halved lengthwise
2 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or leave it bare — both work.
2
In a large bowl, toss the carrots with the olive oil, salt, and pepper until evenly coated. Spread them cut-side down in a single layer on the baking sheet, leaving space between pieces so they roast rather than steam.

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