"Cheesy" roasted carrots.

Like most things, there are some recipes that you find, and others that find you. This one found me. After purchasing a big bag of baby carrots on a whim one day, I wondered what to do with them. So seeking warm, comforting food to get me through the winter doldrums I decided to roast them. Fast forward to a few weeks later and I'm on my third big bag in a month. The recipe changes from day-to-day depending on my mood but the basics stay the same. 


  • 1-1.5 cups of baby carrots 
  • 1 tablespoon of extra virgin olive oil 
  • 1 tablespoons of nutritional yeast
  • garlic salt, to taste 
  • curry powder, optional 


  1. Preheat the oven to 425 degrees F and line a baking sheet with tinfoil. 
  2. In a medium size bowl, pour the oil over the carrots and mix until the carrots are coated. 
  3. Sprinkle the carrots with garlic salt and curry powder if so desired. Top off with nutritional yeast and give the carrots a shake to make sure they are covered evenly. 
  4. Bake for 25-30 min, removing once to flip the carrots over. 

Remove from the oven, let them cool for a few minutes and enjoy. Can be served as a snack or a side. Double or triple accordingly. 

Katie AchilleComment