Roasting is without a doubt my favorite way to eat this vegetable. Learn how to roast carrots perfectly with these easy instructions.
I love the sweetness that roasted carrots deliver as their natural sugars caramelize! They are fabulous when tossed with nothing more than oil, salt, and pepper.
Oven Roasted Carrots
Want to know how to make perfect oven-roasted carrots? Here are some simple tips to keep in mind.
First, peel and cut the carrots into uniform pieces. This will allow them to cook at the same rate and roast evenly.
Second, toss your vegetables with oil before putting them in the pan. They will roast better if you spread them out with plenty of space.
Third, the best-tasting roasted carrots will have browned or blackened areas where they have been seared.
If you stop roasting before this color change, you will miss out on the flavors and texture that make this technique so delicious.
Note: You don’t have to sear them. It’s possible to roast and not toast the carrots. But, the crispy bits really are the best part!
How To Roast Carrots
Here are the step-by-step instructions on how to roast carrots:
Prep the oven: Preheat your oven to 425°F. Smaller pieces will roast better with higher heat and less time.
Prep the carrots: Peel and trim the ends, then cut to the desired sized spears. Oil and season the pieces, then arrange on a sheet pan.
A lot of people like to toss their carrots in a mixing bowl with oil and seasoning. I prefer to do it directly on the sheet pan.
How Long To Roast Carrots In The Oven
Wondering how long to roast carrots? It will depend on how large the pieces are, how seared you want them to be, etc.
Roasted whole carrots can take almost an hour, but sliced carrots that are 1/4″ to 1/2″ thick should only take 25 minutes.
If you’re not sure, simply check on them every 15 minutes to begin. When they are closer to finished, test for tenderness in smaller increments.
A fish spatula is my favorite tool for turning vegetables. It is thin and flexible for sauteing, frying, turning, and lifting anything from fish to cookies to vegetables.
They should be fork-tender when you pull them out of the oven.
Roasted carrots with garlic and thyme are fall comfort straight from the oven to the dinner table.
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I am more than delighted to “eat the rainbow” when it comes to these glazed and colorful herb roasted rainbow carrots.
Roasted and drizzled with pure maple syrup, these classic maple roasted carrots are almost candy-like in their sweetness.
After eating parmesan-roasted carrots you will not want to make them any other way. Bite-sized and toasty perfect, you can’t eat just one!
There are so many great ways to cook carrots! Once you’ve mastered roasting, you may want to try boiling, sauteeing, air frying, or even steaming them.
How to Roast Carrots
- 1 tablespoon olive oil
- 1 pound carrots peeled then halved or quartered into spears
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground pepper adjust to taste
- Preheat your oven to 425°F. Place the carrots on the baking sheet and drizzle with oil. Season with salt and pepper and toss to coat.
- Roast the carrots for 25 minutes. The pieces should be slightly crisp and nicely caramelized when done.
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