Olive Oil Roasted Carrots
User Reviews
5
Olive Oil Roasted Carrots
Description
This recipe begins by peeling and cutting carrots into uniform sizes to ensure even roasting. Tossing them with olive oil, honey, kosher salt, and black pepper coats the carrots evenly. Roasting in a single layer at 400°F allows the sugars to caramelize, resulting in browned, tender carrots with a slightly sticky glaze. Roasting one side then flipping the carrots ensures thorough cooking and attractive coloration.
The flavor balances sweet and savory notes, with the honey enhancing natural sweetness and the salt and pepper providing seasoning to bring out the carrots' complexity. The texture is tender with caramelized edges that add subtle crispness and depth.
This side dish pairs with roasted meats, grain bowls, or can be served warm or at room temperature. Leftovers keep well in the refrigerator and reheat gently to preserve texture. Small young carrots are preferred for their tenderness and flavor, but mature carrots can be used after peeling.
The recipe notes suggest avoiding bagged baby carrots due to higher water content that inhibits proper caramelization. Additionally, spices like chili powder or cayenne can be added for a sweet-spicy variation if desired.
Ingredients
- 1 pound carrot small and firm
- 2 tablespoons olive oil or melted unsalted butter
- 1 tablespoon honey
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper, or use a 9x13-inch glass baking dish. Wash the carrots, dry them well, and peel them.
- If using large carrots, halve them crosswise and then halve their thick part lengthwise. Your goal is to have similarly sized carrot chunks. If using small carrots, you can leave them whole.
- In a large bowl or directly in the pan, toss the carrots with olive oil, honey, kosher salt, and black pepper.
- Spread the carrots on the prepared pan in a single layer. Roast until they are tender and browned, 10-15 minutes per side. Serve immediately.
Notes
- Choose small, firm carrots with low water content for best caramelization; peeling improves texture but is optional.
- Avoid bagged baby carrots as their moisture content may prevent proper browning.
- For a sweet-spicy flavor, add chili powder and cayenne pepper when tossing the carrots.
- Store leftovers in a sealed container in the fridge for 3-4 days; reheat gently at low microwave power to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 121kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 217mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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