Roasted carrots have a way of transforming simple ingredients into something truly special. I love how they caramelize in the oven, turning golden and tender, with a deep, earthy sweetness that’s hard to resist.
This Delicious Roasted Carrots recipe is my go-to when I need a quick, healthy side that’s packed with flavor.
Using just a few pantry staples and fresh carrots, you’ll have a visually stunning, mouthwatering dish. A drizzle of olive oil, a sprinkle of sea salt, and some thyme bring out their natural sweetness, creating that perfect blend of crispy edges and a soft, buttery center.
Lately, roasted veggies have become popular for their rich flavor and health benefits. Roasting retains more nutrients than boiling or steaming, so you can enjoy a nutrient-dense dish that’s just as nutritious as it is delicious.
Why I Love This Recipe
- Super Simple, Yet Delicious: With minimal prep and just a few ingredients, this recipe is perfect for busy weeknights when you want something healthy and satisfying without spending too much time in the kitchen.
- Naturally Sweet and Flavorful: Roasting brings out the natural sugars in the carrots, making them irresistibly sweet and caramelized without any added sugar.
- Healthy Side Dish: Packed with fiber, vitamin A, and antioxidants, this recipe is a no-brainer when you want to eat something nutritious.
- Perfect for Any Meal: Whether you’re pairing it with a holiday roast or serving it alongside a simple grilled chicken, these roasted carrots always steal the spotlight.
Equipment
- Baking sheet
- Parchment Paper
- Mixing Bowl
- Tongs
- Fork
Ingredients
- 2 pounds carrots washed peeled and cut if large
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper plus additional to taste as needed
- chopped fresh parsley for garnish optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper for easy clean-up.
- Toss the carrots with oil and your preferred seasoning.
- Spread the carrots evenly on the prepared baking sheet in a single layer.
- Bake for 18-20 minutes if using baby or garden carrots, or 25-30 minutes for larger store-bought carrots.
- Check for doneness by piercing the carrots with a fork; they should be tender.
- Serve warm, garnishing with parsley if desired.
