Oven Roasted Carrots
Sometimes I roast carrots in chunks, peeling and slicing them fairly thick (about 1 inch or more at the top). The method is pretty much the same as the one below, just peel them and cut them into 1-inch pieces.
BUT if you can get ahold of some slender whole carrots, preferably with some green at the top, then you can make a roasted carrot dish that will suck the attention from every other dish and almost glow on the table.
Roasted Carrots are beautiful, sweet, ridiculously easy to make, and add great color to any meal.Tweet This
How to Make Oven Roasted Carrots
Here’s how you make simply roasted carrots:
Preheat the oven to 425°F. If you have the oven set at 400°F or 450°F for another dish, that’s fine — just check the carrots a little earlier at a higher temperature, and be prepared to let them cook for a few extra minutes at a lower temperature. Watch that they don’t brown too much at a higher temperature.
Peel or scrub the carrots — if they are young and the outside looks nice and fresh, with just a paper thin skin, and no cloudiness or bristley hairs, you might be able to skip the peeling, give them a good scrub, and have an even more rustic looking plate of carrots. Either way, just slice the carrots lengthwise, unless they are very skinny, less than ½ inch-wide at the top — then leave them whole.
Toss them with some olive oil.
Spread them on a rimmed baking sheet (line it with foil or parchment first if you like, for easier clean up).
Sprinkle them with salt and pepper if you like.
Roast them for about 20 minutes, unless you like them softer — then keep going.
They are perfect as is, or you can pair them with a condiment of sauce or vinaigrette if you want them to be a little more showy.
But look at these colors — they don’t need much!
What to Serve with Roasted Carrots:
Dressings and Sauces to Pair with Roasted Carrots:
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How to Roast Carrots
- 1 ½ pounds carrots, preferably multi-colored, peeled
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground pepper to taste
- Preheat the oven to 425°F.
- Slice the carrots in half lengthwise. Place them on a rimmed baking sheet. Drizzle over 2 tablespoons of the olive oil, sprinkle them with salt and pepper, and toss the carrots so they are well coated with the oil. Spread them out in a single layer. Roast for about 20 minutes until they are tender but not soft, and browned along the edges.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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