Roasted Carrot Chunks
Ingredients
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1 pound carrots
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1 tablespoon extra-virgin olive oil
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1 teaspoon salt
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½ teaspoon black pepper
Tools
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measuring spoons
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chopping board
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knife
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June Pan
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vegetable peeler
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 450°F using the button below.
June Oven
Trim and peel the carrots
Trim off the carrot tops with a knife and peel the carrots, if desired.
1 pound carrots
chopping board
knife
vegetable peeler
Cut the carrots into chunks
Cut the carrots into 1” x 1” chunks. Wider carrots may need to be halved lengthwise at the thicker ends. Some smaller pieces are fine.
Season the carrot chunks
Transfer the carrot chunks to the June Pan. Drizzle the oil and sprinkle the salt and pepper over the carrots. Toss to coat, then spread the chunks in an even layer on the June Pan.
1 tablespoon extra-virgin olive oil
1 teaspoon salt
½ teaspoon black pepper
measuring spoons
June Pan
Roast the carrot chunks
Place the carrot chunks on the middle shelf of the June Oven. Roast 23 minutes, until the carrots are tender. June will notify you when the carrots are ready. If desired, follow on-screen instructions to continue cooking.
Serve
Remove the carrot chunks from the June Oven and serve.
