A simple and nutritious side dish recipe for oven-roasted carrots will encourage the entire family to eat their vegetables. Use a basic seasoning recipe that includes thyme, rosemary, sage, oregano, and nutmeg, or use olive oil, salt, pepper, and garlic. One of my all-time favourite side dishes, especially when served with roast chicken, is unquestionably this one. It's simple to prepare and a fantastic way to encourage the whole family to eat their vegetables.
Caramelising the sugars while roasting the carrots produces a beautiful exterior browning and a plenty of flavorful natural sweetness. They can be made with just olive oil, salt, and pepper, but my simple seasoning blend will make them taste even better.
Ingredients
- 2 lbs. carrots
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
Optional seasoning Mix:
- 1 teaspoons rosemary
- ¾ teaspoons oregano
- ¾ teaspoons thyme
- ¾ teaspoons sage
- ⅛ teaspoons nutmeg
How to make them
The carrots should be about 2 inches wide after being cut diagonally. For consistent cooking, cut thicker pieces in half lengthwise.
Sprinkle them with salt and pepper, olive oil, and any additional ingredients you choose. Place them in a single layer on a baking sheet, trying not to overlap or contact them as this will cause them to steam rather than roast.
20 minutes of baking at 430 degrees.
Remove from the oven, then sprinkle garlic powder over top. Rearrange them on the baking sheet after tossing to coat. Bake for a further 10–13 minutes, then serve!
How to roast carrots
- Make carrots: If they are huge, wash, peel (optional; see below), and cut. Baby carrots and smaller carrots can be consumed whole.
- Season: Combine olive oil, salt, and pepper with the carrots.
- Carrots should be placed on a baking sheet and roasted until browned and soft.
- Should carrots be peeled before roasting? Our choice to peel carrots before roasting is totally personal. If you don't peel them, make sure to scrub them well. Cut the carrots into quarters after peeling them.
- On a baking sheet, spread the carrots, drizzle the oil and seasonings over them, and mix well.
- How long should carrots be roasted? In a 425°F oven, the carrots will start to become golden after 15 to 20 minutes. By poking a carrot with a fork, you may determine whether it is tender.
- Serve heated carrots after tossing with finely chopped parsley.
Are carrots peeled before roasting?
Carrots can be roasted without being peeled. If you decide to leave the skin on, just make sure they are thoroughly cleaned.
How hot should you roast carrots?
Carrots should be roasted at a temperature of 430°F. Without drying out, it enables the outside to roast and the sugars to caramelise.
PRO tips For This Dish
Leave Them Alone
On the baking sheet, give your carrots plenty of breathing space and avoid overlapping them; otherwise, they will steam rather than roast.
Using Baking Sheets That Are Darker
Baking trays with more colour cook more quickly, especially on the outside. Rearrange them so that the darker carrots are in the centre and the lighter ones are on the exterior when you remove them from the oven halfway through.
What To Serve with Roasted Carrots
- Meatballs and Gravy
- Roast Chicken
- Copycat Longhorn Parmesan Crusted Chicken
- Crock Pot/Instant Pot Chicken and Stuffing
- Crock Pot/Instant Pot/Oven Mississippi Pot Roast
- Crock Pot Pork Roast
- Smothered Pork Chops
- French Onion Chicken
- Chicken Fried Steak Recipe
- Copycat Cracker Barrel Meatloaf or The Pioneer Woman’s Meatloaf
- Baked Chicken Thighs in White Wine Sauce
Storing leftovers
In the refrigerator, roasted carrots keep well for up to 5 days. They can also be frozen for up to three months, but when reheated, the consistency changes and becomes considerably more moist.
Notes
- Fresh carrots are preferable. Frozen that has been thawed out also works, although they don't brown as well because they leak more water.
- I use a sturdy baking sheet since it holds heat far longer than weak ones and promotes browning. Turn your oven up a little more at the very end if you discover that you don't get as much colour as I do!
- 2. Garlic, which is bitter and unpleasant, should be added halfway through baking to prevent burnt black particles from contaminating the carrots. Ginger and dry herbs should be prepared similarly.
- Use a garlic press or a microplane to grate the garlic finely for a semi-paste that adheres to and coats the carrots better than finely chopped garlic. The same is true with ginger.
More flavour options
- Parmesan - ¼ cup (25g) grated Parmesan (reduce salt I recipe to ¼ tsp)
- Parmesan crunch - 2 tablespoon parmesan + 2 tablespoon panko breadcrumbs
- Spice Mix of your choice - 1.5 to 2 tsp
- Dukkah - 2 tsp
- Moroccan - ¾ teaspoon each paprika + cumin, ¼ teaspoon cinnamon, ⅛ teaspoon tumeric, ¼ teaspoon ginger powder
- Everyday seasoning - ¾ teaspoon paprika, ¾ teaspoon oregano or thyme, ¼ teaspoon EACH onion and garlic powder
- Five Spice - ½ teaspoon (for subtle)
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Roasted Carrots
Ingredients
- 2 lbs. carrots
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon pepper
- 2 garlic cloves, minced
Optional seasoning Mix:
- 1 teaspoons dried rosemary
- ¾ teaspoons dried oregano
- ¾ teaspoons dried thyme
- ¾ teaspoons dried sage
- ⅛ teaspoons ground nutmeg
Instructions
- Preheat the oven to 430 degrees.
- Peel the carrots and make diagonal cuts every 2 inches. Extra thick carrots can be sliced in half lengthwise for even cooking.
- Drizzle olive oil over the carrots and sprinkle them with salt and pepper, as well as the optional seasoning mix above if desired. Use your hands to toss to coat evenly.
- Arrange them on a light baking sheet, leaving space around each one so that they don’t overlap, which can cause them to steam instead of roast.
- Roast for 20 minutes. Remove from the oven and add the minced garlic if desired. Toss to coat.
- Spread them out evenly again and roast for 10-13 more minutes.
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