8 cups dry carrot slices (sliced ½ inch thick and enough to spread into a single layer onto a baking sheet)
2-3 Tbsp olive oil
¼-½ tsp salt
1 Tbsp "Everything but the Bagel" seasoning (optional)
Preheat the oven to 425° degrees.
Line an 11” x 17” baking sheet with parchment paper, aluminum foil or a silicone baking sheet.
Place the dry carrot pieces onto the baking sheet. Add the oil and salt and toss together.
Spread the carrots evenly over the baking sheet. You do not want more than a single layer or else the carrots will steam and not roast.
Place the baking sheet into the oven. Cook for 25-35 minutes, or until the carrots are slightly caramelized on the edges. Open the oven halfway through the cooking process for about 5-7 seconds in order to let any steam out (this will produce a crispier carrot). The variance in the cooking time depends on how big or small the carrot pieces are and if they are at room temperature or cold.
Remove the carrots from the oven. Sprinkle with the "Everything but the Bagel" seasoning.