Roasted Carrots
Roasted carrots are soft, slightly caramelized, and simple to prepare with just a few ingredients. They make a healthy and tasty side dish that works with any meal.
Vegetables often taste best when roasted. Roasting gives them a little crisp on the outside while keeping them soft inside. Carrots are no exception—they become naturally sweet and flavorful when cooked this way.
HOW TO SLICE CARROTS FOR ROASTING
For larger carrots, cut them in half lengthwise. Smaller carrots or baby carrots can be left whole. Cutting carrots diagonally into 1-inch pieces helps them cook evenly. Try to keep all pieces about the same size. Unlike some vegetables, carrots shrink a little when roasted, so cutting them too small isn’t necessary.
TO PEEL OR NOT TO PEEL
Peeling carrots is optional. If carrots are washed and scrubbed well, peeling isn’t required. Peeling can make them look nicer, especially if serving raw or for a special meal. Some people peel carrots because the skin can taste slightly earthy or bitter. It’s best to try both ways to see what you prefer.
HOW TO ROAST CARROTS
Roasting carrots is quick and easy. Follow these steps:
- Prep the Carrots – Wash and peel the carrots if desired. Cut large carrots in half lengthwise and slice all carrots diagonally into 1-inch pieces, keeping sizes consistent.
- Season – Toss the carrot slices with oil, salt, pepper, and about 2 tablespoons of fresh herbs.
- Bake – Spread the carrots on a baking sheet in a single layer. Bake at 400ºF for 15 minutes. Stir the carrots and bake another 10–15 minutes until they are tender and lightly browned.
- Finish Seasoning – Toss with any remaining herbs and adjust salt and pepper as needed.
ROASTED CARROT FLAVOR VARIATIONS
Carrots are versatile and pair well with many flavors. Here are a few simple variations for 1 pound of carrots:
- Spicy – Mix with ½ tablespoon oil, ½ teaspoon chili powder, ½ teaspoon cinnamon, salt, and pepper.
- Sweet – Mix with ½ tablespoon oil, ½ tablespoon honey, salt, and pepper.
- Balsamic Glazed – Combine with ½ tablespoon oil, 1½ tablespoons balsamic vinegar, salt, and pepper.
- Garlic – Toss with ½ tablespoon oil, 2 minced garlic cloves, salt, and pepper.
Looking for more ideas? Try these other easy and tasty meals:
- Cheesy Hamburger Potato Casserole
- Ground Beef Alfredo
- Rotisserie Chicken Salad
- Chipotle Chicken Recipe
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Roasted Carrots
Ingredients
- 1 lb carrots washed and trimmed
- ½ tablespoon olive oil or avocado oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ cup fresh herbs such as thyme, dill, or parsley
Instructions
- Preheat the oven to 400°F. Peel the carrots if desired. Cut larger carrots in half lengthwise and slice all carrots diagonally into 1-inch pieces. Try to make pieces similar in size for even cooking. Avoid cutting them too small, as carrots shrink slightly when roasted.
- In a bowl, toss the carrot slices with the oil, salt, pepper, and about half of the fresh herbs (2 tablespoons).
- Spread the carrots on a baking sheet in a single layer. Bake for 15 minutes, then stir and continue roasting for another 10–15 minutes until the carrots are tender and lightly browned.
- Toss the roasted carrots with the remaining fresh herbs. Taste and add more salt or pepper if needed. Serve warm.
Notes
Nutrition
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