Great Roasted Carrots
User Reviews
5
Great Roasted Carrots
Description
Great Roasted Carrots involves preparing peeled carrots by cutting them into uniform pieces for even roasting. Drizzled with olive oil and seasoned with salt and pepper, the carrots roast at a high temperature to develop a browned exterior and tender texture. Adding minced garlic partway through the cooking prevents bitterness and allows the garlic aroma to infuse the dish. Optional herbs or spices can be added during or after roasting to enhance flavor.
The roasted carrots serve well as a side dish with many meals due to their balance of sweetness and savory depth from gentle caramelization. Fresh parsley garnish adds a mild herbal note and color contrast. Variations include drizzling with tahini or lemon yogurt sauces or sprinkling with nuts and cheese for added texture and flavor layers.
To achieve the best browning, use a sturdy baking tray that retains heat well. Adjust oven temperature at the end to deepen caramelization if needed. Minced garlic is preferred over chopped for better coating and flavor distribution. Fresh carrots yield better texture and browning, though thawed frozen carrots may be used with less optimal results. Various spice blends and garnishes can customize the dish to complement different cuisines or meals.
Ingredients
- 1 kg carrot peeled and ends trimmed (Note 1, about 2 lb
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 garlic minced using garlic press or finely grated using microplane (optional, Note 2, cloves
Extra flavouring options
- See Note 3
Optional garnish:
- parsley fresh
Instructions
- Preheat oven to 220°C/430°F (200°C fan).
- Cut the carrots on the diagonal into 5cm / 2" lengths. Cut the thicker ones in half lengthwise so they are all roughly the same width.
- Place on a tray, drizzle with oil, sprinkle with salt and pepper, toss.
- Roast 20 minutes: Spread out on tray, roast 20 minutes.
- Flip & garlic: Remove from oven. Push carrots to one end, add garlic and toss. (Add other Flavour Options at this point too)
- Roast 10 minutes: Roast for a further 10 minutes. Remove from oven, toss carrots to coat in the garlicky oil and juices on the tray.
- Sprinkle with parsley and serve!
Notes
- Use fresh peeled carrots for best browning and texture; thawed frozen carrots release more water and brown less.
- Add garlic halfway through roasting to avoid burning and bitterness; finely minced garlic coats carrots more evenly.
- Use a solid baking tray to retain heat and promote caramelization.
- Consider increasing oven temperature near the end if desired browning is not achieved.
- Experiment with added herbs, spices, or sauces at different stages to vary flavor.
- Garnish with fresh parsley or nuts to add color and texture contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132cal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 487mg | 20% |
| Potassium | 640mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 33412IU | 668% |
| Vitamin C | 12mg | 13% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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