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
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
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
Broil the carrots
Place the June Pan on the middle shelf of the June Oven. Cook the carrots until tender and roasted, about 9 minutes. June will notify you when the carrots are ready. If desired, follow instructions on your June Oven to continue cooking.
June Oven
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