Easy Roasted Carrots Recipe

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Easy Roasted Carrots Recipe

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Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Meal Type: Sides
Keyword: carrot
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Seasonal (Hot Weather)
Tool: Oven
Ingredient: Carrots
Servings: 6
Ingredients
  • 2 pound(s) carrots (about 6 - 8 large carrots) – see step 2 for prep
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) maple syrup (optional, for a touch of sweetness)
  • 1/2 teaspoon(s) salt (or to taste)
  • 1/4 teaspoon(s) black pepper (or to taste)
  • Chopped fresh parsley or dill for garnish (optional)
US Customary - Metric
Instructions
  • Preheat your oven to 425℉ (220℃).
  • Prepare the carrots: Peel the carrots and cut them on a diagonal into 1-inch thick slices. This diagonal cut allows for more surface area, which helps them roast evenly and gives a beautiful presentation.
  • Season the carrots: Spread the carrots out onto a large baking sheet. Drizzle with olive oil and maple syrup (if using), then sprinkle with salt and pepper. Toss everything well to evenly coat the carrots. Make sure the carrots are spread out in a single layer, which helps them roast rather than steam.
  • Roast the carrots: Place the baking sheet in the preheated oven and roast for 20-30 minutes, flipping the carrots halfway through to ensure even browning. Start checking for doneness around the 20-minute mark by piercing a carrot with a fork. The carrots should be tender all the way through. In my experience, they’re usually perfect at around 25 minutes, but cooking time can vary depending on the size of your carrot pieces and your oven.
  • Serve: Optionally, sprinkle with fresh parsley or dill, and extra salt or pepper if desired. Serve hot.
    Storage: Allow the carrots to cool completely before transferring to an airtight container. They will keep in the fridge for 4 -6 days or can be frozen for up to 3 months. Reheat in the microwave or oven, or enjoy cold in salads.
Notes
Oil-Free Version: To make this recipe oil-free, replace the olive oil with 2 tablespoons of vegetable broth. The broth will keep the carrots moist while roasting. Roast for the same amount of time (20-30 minutes), but watch for tenderness.
Size matters: The size of your carrot pieces can impact cooking time. Smaller pieces will cook faster, while larger ones will need a bit more time. Always check for tenderness with a fork to ensure they're done to your liking.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 112kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 299mg | Potassium: 493mg | Fiber: 4g | Sugar: 9g | Vitamin A: 25260IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 0.5mg
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