Roasted carrots are a delicious and healthy side dish that can be enjoyed with any meal. They are simple to prepare and can be seasoned with a variety of herbs and spices to suit your taste. Roasting carrots in the oven brings out their natural sweetness and enhances their flavor, making them a great addition to any dish. Not only are roasted carrots tasty, but they are also packed with essential vitamins and minerals such as vitamin A, vitamin C, and potassium, making them a nutritious choice for a balanced diet.
To prepare roasted carrots, start by preheating your oven to 400°F (200°C) and washing and peeling your carrots. Cut them into sticks or rounds and place them in a single layer on a baking sheet. Drizzle olive oil over the carrots and season with salt, pepper, and any other herbs or spices you like.
Roast the carrots for about 20-25 minutes, or until they are tender and golden brown. Serve as a side dish to any meal, or enjoy as a healthy snack. Roasted carrots are a simple and versatile dish that will add flavor and nutrition to your diet.
How to make Roasted Carrots
Servings : 2 – 3 servings
- 3 to 6 organic carrots, depending on size
- Extra-virgin olive oil (EVOO)
- Kosher or sea salt
- Fresh ground black pepper
1. Move an oven rack to the lower middle position & preheat oven to 400°.
2. Line a large, rimmed baking sheet with aluminum foil & lightly grease with EVOO.
3. Trim ends of carrots & peel. Diagonally cut the fat end of each carrot into 1/2′ slices & as you approach the thinner end make the slices longer 3/4″ to 1″ at the thinnest part. You can also cut the whole carrots in half lengthwise or leave the carrots whole… but you’ll have to increase the roasting time for both cutting methods.
4. Place carrots in a 2.5 quart bowl & drizzle with 1 Tblsp EVOO & toss till well coated.
5. Spread carrots out on the baking sheet, arranging similar sizes together (see Tip# 1) & sprinkle with salt & pepper (see Tip# 2).
6. Roast carrots approx 25 – 30 minutes, turning them over 1/2 way through (see Tip# 3). When done, carrots should be fork-tender & caramelized in spots. Cooking times will vary depending on size of carrots & you may need to remove smaller ones as they become done.
7. Remove sheet from oven & serve or transfer to a plate to cool.
8. If you want to serve more people; wipe foil with a damp paper towel & repeat procedure with more carrots (see Tip# 6).
Tips & Suggestions
1. Arranging similar sizes together makes it easier to remove smaller ones if they’re done first.
2. I generally season all my roasted vegetables with just EVOO, salt & pepper. Occasionally, at step# 4, I’ll add an herb or a spice like dried thyme or granulated garlic depending on the particular vegetable & the dish I’ll be serving it with. You could also add, at step# 5, a small amount of crushed red pepper or sprinkle on a little fresh squeezed lemon juice or even use parmesan cheese. There’s really no limit to how you can customize roasted vegetables to your liking… the only thing required is your imagination!
3. Ovens tend to be hotter in the back, so once you turn the carrots over, turn the pan around when you return it to the oven.
4. Some times I’ll spend one morning roasting a variety of veggies, using the same baking sheets & foil. Then I’ll freeze them for later use. It saves a lot of money using the same foil over & over again and in the long run it saves a lot of time.
5. If you’re cooking this ahead of time to freeze or if you have leftovers
- Let carrots cool to room temperature.
- Freeze in airtight containers for up to 2 months.
- If you’re planning to use within a couple of days, store container(s) in the refrigerator.
6. If you have 2 baking sheets you can bake more vegetables at the same time on different levels, swapping their positions halfway through the baking time.