Great Roasted Carrots are not only delicious but also very simple to make. This dish highlights the natural sweetness of carrots by roasting them until they’re tender and slightly caramelized. Perfect as a side dish for any meal, these roasted carrots can enhance your dining experience with their vibrant color and flavor.
Why Make This Recipe
Roasting carrots is a fantastic way to bring out their sweetness and add a lovely texture. It takes minimal effort and just a few ingredients to create something special. This recipe is perfect for families, entertaining guests, or even as a quick side for a busy weeknight dinner. Plus, roasted carrots are healthy and packed with nutrients!
How to Make Great Roasted Carrots
Making Great Roasted Carrots is straightforward! Just follow the steps below, and you’ll have a delicious side dish ready in no time.
Ingredients:
- 1 kg / 2 lb carrots, peeled and ends trimmed (Note 1)
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves, minced (using a garlic press or finely grated using a microplane, optional, Note 2)
- Fresh parsley for garnish
Directions:
- Preheat your oven to 220°C/430°F (200°C fan).
- Cut the carrots on the diagonal into 5 cm / 2″ lengths. For thicker carrots, cut them in half lengthwise to ensure they roast evenly.
- Place the carrot pieces on a tray. Drizzle with olive oil, then sprinkle with salt and pepper. Toss everything together.
- Roast the carrots for 20 minutes. Spread them out on the tray and let them cook.
- Next, remove the tray from the oven. Push the carrots to one end, add the minced garlic, and toss everything together. You can add other flavor options at this point if you like.
- Roast for another 10 minutes. Remove the tray again and give the carrots a good toss to coat them in the garlicky oil and juices.
- Finally, sprinkle with fresh parsley and serve!
How to Serve Great Roasted Carrots
Serve these roasted carrots warm as a side dish. They pair well with roasted meats, fish, or even as part of a vegetarian meal. You can place them on a serving platter and add more fresh parsley for a pop of color.
How to Store Great Roasted Carrots
Store any leftover roasted carrots in an airtight container in the refrigerator. They will stay fresh for about 3 to 4 days. To reheat, simply warm them in the oven or microwave.
Tips to Make Great Roasted Carrots
- For a sweet touch, sprinkle some honey or maple syrup over the carrots before roasting.
- Experiment with different herbs like thyme or rosemary for added flavor.
- Make sure the carrots are cut to the same size to ensure even cooking.
Variation
You can add other vegetables, such as potatoes or Brussels sprouts, to the tray to roast with the carrots. Just make sure they have similar cooking times.
FAQs
Q1: Can I use baby carrots for this recipe?
A1: Yes, baby carrots work well! Just cut them in half if they are larger to ensure they roast evenly.
Q2: Can I use other oils instead of olive oil?
A2: Yes, you can use avocado oil or vegetable oil if preferred.
Q3: Is it necessary to add garlic?
A3: Garlic adds flavor, but it’s optional. You can skip it if you prefer or use minced garlic at the beginning of cooking for a milder taste.
With these easy steps, you’ll have a tasty dish that everyone will enjoy. Dig in and savor the goodness of Great Roasted Carrots!
Great Roasted Carrots
Ingredients
Main Ingredients
- 1 kg carrots, peeled and ends trimmed Approximately 2 lb
- 2 tbsp olive oil
- ¾ tsp salt
- ½ tsp black pepper
- 2 cloves garlic, minced Optional, use a garlic press or microplane
- Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 220°C/430°F (200°C fan).
- Cut the carrots on the diagonal into 5 cm / 2″ lengths.
- Place the carrot pieces on a tray, drizzle with olive oil, and sprinkle with salt and pepper. Toss everything together.
Roasting
- Roast the carrots for 20 minutes.
- Remove the tray from the oven, push the carrots to one end, add the minced garlic, and toss everything together.
- Roast for another 10 minutes.
- Remove the tray again and toss the carrots to coat them in the garlicky oil.
- Sprinkle with fresh parsley and serve.
