Roasted Carrots Recipe
These roasted carrots come out tender with delicious caramelized edges every time, using just olive oil, garlic, and fresh herbs. They are ready in 30 minutes and make a beautiful addition to any Easter meal, but they are just as welcome on my table any night of the year.
Ingredients
- 2 bunches of peeled and trimmed baby carrots
- 6 to 8 garlic cloves
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°.
- Place the carrots on a sheet tray lined with parchment paper along with whole garlic cloves.
- Drizzle on olive oil, season with salt and pepper, and mix to combine.
- Roast in the oven at 400° for 30 to 35 minutes or until tender. Serve.
Notes
The biggest mistake I see people make with roasted carrots is overcrowding the pan. I cannot say this enough. When carrots are piled on top of each other, steam gets trapped and you end up with soft, pale, mushy carrots instead of caramelized ones. Use two sheet pans if you have to. The extra pan is worth it.
Flip them halfway: I always flip my carrots at the 15-minute mark. It gives you caramelization on both sides instead of just the bottom, and the difference is real.
Do not skip the parchment paper: It prevents sticking and makes cleanup effortless. Without it, the natural sugars in the carrots will bond to the pan and you will lose all that good caramelization.
Size matters for even cooking: If I am using full-size carrots, I make sure every piece is roughly the same thickness. A thin piece and a thick piece on the same tray means one is burnt and the other is underdone.
Try different spices: Cumin, coriander, or smoked paprika are all great tossed with the carrots before roasting. A pinch of cinnamon is a nice surprise for holiday dinners.
Lemon juice at the end: A little squeeze of fresh lemon right when the carrots come out of the oven brightens the whole dish. It cuts through the sweetness and wakes everything up.
Make-Ahead: These are meant to be eaten as soon as they are done.
How to Store: Cover and keep in the refrigerator for up to 5 days. You can freeze these covered for up to 3 months, but they may become mushy very quickly when reheating.
How to Reheat: Add the desired number of carrots to a medium-size saucepot with a ½ cup of chicken or vegetable stock and heat over low heat until warmed. Re-season if they need it.
Nutrition
Calories: 56kcalCarbohydrates: 2gProtein: 0.3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 4mgPotassium: 24mgFiber: 0.2gSugar: 0.2gVitamin A: 552IUVitamin C: 1mgCalcium: 8mgIron: 0.1mg