Roasted Carrots make an ideal side dish for dinner — simple, flavorful, and ready in about 20 minutes. They pair beautifully with chicken, beef, salmon, or a savory pot roast and add color and sweetness to any plate.
Roasting concentrates the natural sugars in carrots and gives them a tender interior with lightly caramelized edges. It’s a fuss-free way to elevate a basic vegetable into a crowd-pleasing accompaniment.
Use a mix of colorful carrots when possible — they look attractive on the plate and offer subtle differences in flavor.
How to make roasted carrots
Toss peeled carrots with olive oil, salt and pepper until evenly coated. Arrange them in a single layer on a baking sheet so they roast rather than steam. Bake at 400°F for about 20 minutes.
Halfway through baking, use a spatula to turn the carrots so they brown evenly on all sides. Remove when they are fork-tender and have golden edges.
Finish with chopped chives or a sprinkle of fresh herbs just before serving to brighten the flavor.
Storage: Keep leftover roasted carrots covered in the refrigerator for up to 7 days. Reheat gently in the microwave or warm briefly in a skillet to restore some crispness.
Other recipes you may like:
- Slow cooker mac and cheese
- Green chili corn casserole
- Savory roasted sweet potato casserole
Roasted Carrots
Amy Duska
5
20
25
Ingredients
- 1 lb. carrots peeled
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
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Preheat oven to 400°F. Toss peeled carrots with olive oil, salt and pepper, then arrange them in a single layer on a baking sheet. Bake for 20 minutes, stirring once about halfway through to ensure even browning.
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Remove from the oven, sprinkle with chopped chives or herbs, and serve hot.
Notes