Oven Roasted Carrots
Oven Roasted Carrots that have caramelized edges and are tender enough to eat without being mushy. These are a great vegetable side dish to any meal and the best way to roast carrots. The perfect healthy side dish for your holiday dinner.
I know carrot recipe isn’t the most exciting thing you can make. But great recipes are simple and there are so many different ways you can prepare carrots as a delicious side dish.
These savory carrots are roasted until the natural sugars in the carrots just start to caramelize and an amazing nutty flavor appears out of nowhere. It’s my favorite way to cook carrots.
Some recipes use brown sugar but the natural sweetness comes out in these with simple ingredients.
You’ll never eat carrots any other way again because these have the best flavor. The perfect side dish for any meal.
It’s my favorite way to cook carrots and such an easy recipe.
TIPS FOR THIS RECIPE
- Use a large baking sheet and make sure carrots are in a single layer not touching each other. The more room the carrots have the better they will roast.
- A high heat and the correct roasting time bring out so much flavor so make sure you have a hot oven that is preheated.
- Cut the carrots into equal sizes. This will ensure that the carrots cooking time is the same.
HOW TO MAKE ROASTED CARROTS
In a large bowl, toss together the carrots with olive oil, salt, and pepper. You want to use a coarse salt like kosher salt.
Make sure you’re using a good quality extra virgin olive oil so that it doesn’t stick. You could use parchment paper if you want.
EASY SIDE DISH
You want to roast them at a high temperature until the edges just start to caramelize in the roasting process and they are fork tender. That’s flavor right there! Almost a sweet flavor from the caramelizing.
Fresh herbs make a difference. Toss them with some fresh parsley or dill, or even fresh thyme. It not only brightens the flavor but adds some color for pretty presentation.
WHAT KIND OF CARROTS TO USE?
You want to use the large whole carrots that you peel. Baby carrots are not ideal for this recipe. Fresh carrots are best.
OTHER SIDE DISHES:
- Ruth’s Chris Sweet Potatoes
- Edamame Quinoa Salad
- Avocado Cucumber Salad
- Spinach, Feta, and Orzo Salad
- Roasted Brussels Sprouts
- Healthy Vegetable Chicken Soup
- Broccoli Salad
- Sweet Potato and Black Bean Enchiladas
- Corn salsa
- Greek Salsa
- Tomato, Corn, and Feta Salad
OTHER CARROT RECIPES
Perfectly Roasted Carrots
- 12 carrots
- 3 tablespoons olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons minced fresh dill or 2 tablespoons parsley
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole.
- Slice the carrots diagonally in 1 1/2-inch-thick slices. The raw carrots will shrink a lot during cooking.
- Toss them in a bowl with the olive oil, salt, and pepper.
- Transfer to a sheet pan in an even layer and roast vegetables in the oven for 20 minutes, until browned and tender. You may need longer depending on the thickness of your carrots.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
I browned some butter with fresh sage and tossed tri-color carrots in it and roasted them. Really good!
I tried your recipe for roasted carrots. I’d never roasted them before. A tasty changer of pace. Thank you fur sharing.
Correction: change of pace
Great looking recipe. I was wondering if you could give any feedback on how to develop recipes on your own? I usually don’t write a lot of what I do down I just go with my gut and often I get inspired by what I read and see or try elsewhere. Any advice? Thanks!!!
Inspiration comes in all forms and will be individual to each person. Look for what inspires you!
I’m sure these are great! I make roasted sweet potatoes which are also great. If you add a dash of cinnamon, cumin, termeric and a few pepper flakes. These are also good when added to regular potatoes, or any veggie. Mix it up. My grandKids love them!! They are all teens though.
Continue to take time for yourself!!
Very important for you and your kids!!
I’ll have to try the sweet potatoes!
They look great, and perfect like you said, thanks a lot
I love roasting veggies. The slight caramelization that you get is so delicious!
I’m so glad you shirked your responsibilites and came to Portland! It was a blast hanging out with you. I totally agree. I never leave my children and when I do it’s total mom guilt city. My mother never left us either, but I keep telling myself a few breaks means I come back energized and I’m a better mom right!? A better Mom who will be feeding my kids these awesome carrots. LOVE roasted carrots!
Yes, I agree!!
Do you think using baby carrots would work? I guess just watching the time on those. I think they look great!
Yes, you can totally use baby carrots. I use them all the time but someone sent me this article about how they are prepared and washed with chlorine. Haha. Take it with a grain of salt. 🙂 http://www.foxnews.com/leisure/2014/01/07/truth-behind-baby-carrots/
I am so glad you DID travel — I enjoyed spending time with you in Portland.
Carrots are one of the few veggies my boys will actually EAT, so I’m excited to try this side dish. Yay for no soggy carrots!!
You are so sweet and how do you have time to comment on blogs? You are amazing!
Roasted carrots are such a great side dish: I love how you make the carrots themselves be the star of the dish by not overpowering them with other flavours. Great recipe!