Roasted Carrots
Ingredients
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1½ pounds rainbow carrots
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¼ cup extra-virgin olive oil
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1½ teaspoons salt
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¼ teaspoon black pepper
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2 teaspoons lemon juice
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2 tablespoons chopped parsley
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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liquid measuring cup
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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 for the Vegetable Preset for Carrots using the button below.
June Oven
Trim and peel the carrots
Trim off the carrot tops and peel.
1½ pounds rainbow carrots
knife
chopping board
vegetable peeler
Add oil
Place the carrots on the June Pan and drizzle with the olive oil.
liquid measuring cup
¼ cup extra-virgin olive oil
June Pan
Season the carrots
Sprinkle the carrots with the salt and pepper and toss to coat. Spread the carrots on the June Pan in a single layer.
1½ teaspoons salt
¼ teaspoon black pepper
measuring spoons
Roast the carrots
Place the carrots on the middle shelf of the June Oven. June will notify you when the carrots are ready.
Garnish and serve the carrots
Remove the carrots from the June Oven and transfer them to a serving platter. If using sprinkle the lemon juice and parsley over the carrots and serve.
2 teaspoons lemon juice
2 tablespoons chopped parsley
