Oven Roasted Carrots
User Reviews
5
Oven Roasted Carrots
Description
Oven Roasted Carrots start with carrots sliced into half-inch thick pieces about three to four inches long. They are coated evenly with olive oil, salt, black pepper, and garlic powder to season the vegetables thoroughly. Brown sugar is optional but encourages caramelization, deepening sweetness and color during roasting. The carrots are spread in a single layer on a baking sheet lined optionally with foil or parchment for easy cleanup. Roasting takes place at 425°F for roughly 25 minutes, with the carrots tossed halfway through to promote even browning and tender texture. Fresh thyme leaves are added after cooking to introduce a mild herbal flavor and aroma.
The combination of high heat and basic seasoning creates carrots with a soft interior and browned, slightly crisp edges. The natural sugars in carrots caramelize, resulting in a sweet, concentrated taste balanced by the savory seasonings. This roasting approach avoids excess moisture and builds texture and flavor complexity from minimal ingredients.
Oven Roasted Carrots can be served warm alongside roasted meats or as part of a vegetable medley. The dish fits well into everyday meals and benefits from the simple preparation and reliable results.
For convenience, baby carrots can be used, or larger carrots can be sliced similarly. Lining the pan speeds cleanup but is not required. Adjust seasoning to taste and omit brown sugar if preferred.
Ingredients
- 1 pound carrot washed, see note
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon brown sugar optional
- 1 teaspoon thyme optional, fresh leaves
Instructions
- Preheat oven to 425 degrees F.
- Slice carrots about ½ inch thick and 3-4 inches long.
- Place on lined baking sheet (see note).
- Pour olive oil, spices, and brown sugar over the carrots.
- Toss to coat evenly and spread carrots into a single layer.
- Bake on the middle rack in a preheated oven for about 25 minutes, tossing halfway, or until the carrots are tender and slightly browned.
- Sprinkle with fresh thyme leaves.
Notes
- Add brown sugar optionally to enhance caramelization and sweetness of the carrots during roasting.
- Lining the baking sheet with foil or parchment speeds cleanup and prevents sticking.
- You can use baby carrots directly or slice larger carrots into similar-sized pieces for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 515mg | 21% |
| Potassium | 362mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 18970IU | 379% |
| Vitamin C | 7.5mg | 8% |
| Calcium | 37mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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