5.0 from 15 votes
Roasted Carrots Recipe
Roasted carrots are perfect for all occasions. They are sweet, tender, and absolutely delicious!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 servings
Calories: 124 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 pounds carrots peeled (900g)
- 3 tablespoons olive oil divided
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- chopped herbs dill, parsley, thyme
Instructions
- Preheat oven to 400F.
- Brush a rimmed baking sheet or large baking pan with 1 tablespoon oil.
- Halve any large carrots. Chop into 2-inch pieces. Add carrots to the pan and drizzle with remaining 2 tablespoons oil. Sprinkle with salt and pepper and toss to coat. Spread carrots into an even layer.
- Roast for 25 minutes, stirring halfway through, or until carrots are tender and starting to caramelize. If browning too quickly before softening, cover loosely with foil. Sprinkle with chopped herbs before serving.
Cup of Yum
Notes
- Slender carrots from the farmer’s market can be roasted whole. Because they are (likely) freshly harvested and smaller in size, market carrots will have a higher moisture content than thicker grocery store carrots and will soften more quickly in the oven. Check these for doneness after 18-20 minutes of roasting.
- Peel the carrots. Carrot skin gets wrinkly and chewy in the oven. If you decide to keep the skins on the carrots, be sure to wash and scrub them well to remove any dirt or debris.
- Cut the carrots diagonally: This increases the surface area, so you can get even more caramelization on the carrots.
- Make sure you use a hot oven. Preheat your oven to 400°F. A high temperature is key, so if the oven is too low, you won’t get the delicious caramelization you’re looking for.
- If you have a large sheet pan, use it! The more you can spread the carrots out in a single layer, the more caramelization you’ll get. If your pans aren’t large enough, divide them into two sheet pans. Do not overcrowd the pans, or the carrots will steam and not caramelize.
- Cover loosely with foil if the carrots are browning too quickly before softening to prevent them from burning before they are tender.
Nutrition Information
Calories
124kcal
(6%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
395mg
(16%)
Potassium
486mg
(14%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
25260IU
(505%)
Vitamin C
9mg
(10%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 124
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 395mg | 16% |
| Potassium | 486mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 25260IU | 505% |
| Vitamin C | 9mg | 10% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.