Roasted Carrots
Updated
Updated
This oven roasted carrots recipe results in perfectly tender carrots and makes a fantastic healthy side dish that pairs with just about any dinner. It’s low calorie, easy to prepare, and absolutely delicious! We love it for any weeknight meal or the holidays.
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5 STAR REVIEW
Roasted vegetables are just the best. They’re like nature’s candy. My family can’t get enough of them, and honestly, I’ll even make a batch just to snack on instead of reaching for chips. It’s tough to choose a favorite, but roasted carrots are definitely near the top for me. Roasting them is my favorite way to bring out their natural sweetness, and it’s so simple. Just a few basic ingredients and about 20 minutes, and you’ve got a side dish that works just as well for a cozy weeknight dinner as it does for a dinner party or the holidays.
Roasted Carrots
Ingredients
- 12 medium to large carrots, trimmed and peeled
- 3 tablespoons olive oil
- 1¼ teaspoons kosher salt, (not table salt)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh chopped herbs, such as dill or parsley
Instructions
- Preheat the oven to 400°F. Lightly coat a large rimmed baking sheet with nonstick spray.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Then slice the carrots diagonally in 1½-inch-thick pieces.
- Place them on the prepared baking sheet and toss them with the olive oil, salt, and pepper.
- Rearrange them to a single layer.
- Roast in the oven for 20-25 minutes or until fork tender and browned.
- Gently toss the cooked carrots with minced dill or parsley, season to taste if necessary, and serve. (Alternatively, you can toss them with brown sugar – so yummy!)
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Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Roast Carrots Step By Step
- Cut the carrots and preheat the oven: Preheat the oven to 400°F. Peel and cut the 12 carrots. If the carrots are thick, cut them in half lengthwise; if not, leave them whole. Slice the carrots diagonally into 1½-inch-thick slices.
- Coat with olive oil and season: Place carrots on a large rimmed baking sheet and toss with the 3 tbsp olive oil, 1¼ tsp salt, and ½ tsp pepper. Rearrange them to a single layer.
- Roast: Roast in the hot oven until fork tender and browned, but still al dente.
- Garnish and serve: Gently toss the cooked carrots with minced fresh dill or parsley, season to taste, and serve!
Recipe Variations
- Fresh or dried herbs can be used. I prefer fresh herbs for this recipe, but dried herbs can be used instead, just cut the amount in half.
- Experiment with different herbs. If parsley and dill are not your favorite, try rosemary or chives.
- Make this dish sweeter! Swap out the savory herbs for some brown sugar and a pinch of cinnamon.
- Add in a sweet potato. Peel one small sweet potato, cube it, and add it along with the carrots.
What to Serve with Roasted Carrots
Roasted carrots are so simple and delicious, and pair wonderfully with many dishes. My favorites, if we are having meat, include a hearty skillet steak or barbecue roasted tri-tip. If we are in the mood for chicken, I’ll prepare a simple baked Greek chicken or a hands-off slow cooker hurry chicken.
How to Store Leftovers
Leftover roasted carrots will keep in the refrigerator for up to 4 days in a shallow airtight container.
Other Roasted Vegetables We Are Crazy About!
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Just finished dinner but this makes me hungry again
My husband isn’t a fan of carrots but his exact words” You know? I dont really like carrots but these are REALLY GOOD!” Nuff said. Recipe filed. I adore simple delicious tasting dishes. Thank you!