The best way to make roasted carrots is in a very hot oven so they brown beautifully in the same time it cooks for the inside to become sweet and tender. Because nobody wants bland, colourless baked carrots that look like they’ve been boiled!
Great Roasted Carrots
I’ve said it before and I’ll say it again – the simplest way to add instant flavour to any vegetable is to roast it. The oven completely transforms bland vegetables, intensifying the natural flavour, caramelising sugar you didn’t even know was in it, and giving it colour by browning the outsides. And we all know colour = flavour!
And carrots are a wonderful example of roasting magic in action. Raw carrots – while crisp and fresh and has its place in this world – is simply no comparison to a pile of hot roasted carrots, sweet and tender on the inside, with caramelised edges!
What you need for Roasted Carrots
All you need for great roasted carrots is carrots, oil (preferably olive oil), salt and pepper. You will be eating this straight off the tray!
But I’ve also added garlic for extra flavour because I wanted to show you how I add it in partway through cooking so you don’t end up with little burnt garlic bits on the carrot. I do the same for ginger and dried herbs.
How to roast carrots
Peel then cut carrots into even chunks, toss in oil, salt and pepper, then roast for 30 minutes at 220°C/430°F, flipping halfway.
Garlic option – add it when you flip the carrots. This way, you end up with perfect little golden bits of garlic instead of bitter burn garlic.
Roasting at a high temperature is key here to get some lovely colour on the carrots which adds extra flavour. Most recipes use a lower temperature which will cook the carrots just fine, but it’s not high enough to brown them (and if you leave them in the oven longer, they overcook and become wrinkly and sad).
It’s best to cut them into large(ish) chunks so they don’t cook too quickly, otherwise they become overly soft before they brown.
PRO TIP: Frozen carrots (thawed) work just fine but they won’t brown as nicely because they hold more water inside.
How to serve roasted carrots
The obvious way is as a side – just pile it into a bowl and serve it alongside the main, see below for suggestions.
To turn it into a main affair, a really nice way to turn it into a salad is to drizzle over Tahini Sauce and add a sprinkle of almonds or pine nuts and coriander/cilantro – very Ottolenghi like!! Or add a big dollop of lemon yogurt. I’ve jotted these down in the recipe notes.
What goes well with roasted carrots
Roasted carrots go with all proteins – chicken, pork, lamb, beef, seafood.
I especially love serving them with roasts. Because I only have one oven, I only serve roasted carrots on the side when the roast can be kept warm for the 30 minutes it takes to roast the carrots without losing it’s freshness. Such roasts include these:
Specifically, I find it best to serve roast chicken fresh out of the oven so these carrots don’t make an appearance on the side of chicken. You could cook the carrots in the oven at the same time, but just be aware that the more you have in the oven, the longer it takes for things to cook (it’s an unknown you will need to manage) and whatever is on the bottom shelf won’t brown as nicely.
But don’t just restrict yourself to roasts! Roasted Carrots are a terrific quick side for quick midweek meals too. Here are a few suggestions:
So tell me – what flavourings you love on your roasted carrots? Plain, garlic, parmesan, lemon, herbs?? Share your ideas! – Nagi x
PS And here’s my other favourite way with roasted carrots – glazed with Brown Sugar. So good!
Watch how to make it
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Great Roasted Carrots
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 garlic press or finely grated using microplane (optional, Note 2)
Extra flavouring options
- See Note 3
Optional garnish:
- Fresh parsley
Instructions
- Preheat oven to 220°C/430°F (200°C fan).
- Cut the carrots on the diagonal into 5cm / 2" lengths. Cut the thicker ones in half lengthwise so they are all roughly the same width.
- Place on a tray, drizzle with oil, sprinkle with salt and pepper, toss.
- Roast 20 minutes: Spread out on tray, roast 20 minutes.
- Flip & garlic: Remove from oven. Push carrots to one end, add garlic and toss. (Add other Flavour Options at this point too)
- Roast 10 minutes: Roast for a further 10 minutes. Remove from oven, toss carrots to coat in the garlicky oil and juices on the tray.
- Sprinkle with parsley and serve!
Recipe Notes:
I use a solid baking tray which retains heat much better than flimsy ones which also helps with browning. If you find you don’t get as much colour as I do, then crank your oven up a bit at the end! 2. Garlic – added partway through baking so you don’t end up with burnt black bits through your carrots, it’s bitter and not pleasant. Do the same for ginger and dried herbs. Best to use garlic press or finely grate it using a microplane so you get a semi “paste” which sticks to / coats the carrots better than finely chopped garlic. Same applies to ginger. 3. MORE FLAVOUR OPTIONS Toss carrots in these before putting in oven:
- Parmesan – 1/4 cup (25g) grated Parmesan (reduce salt I recipe to 1/4 tsp)
- Parmesan crunch – 2 tbsp parmesan + 2 tbsp panko breadcrumbs
- Spice Mix of your choice – 1.5 to 2 tsp
- Dukkah – 2 tsp
- Moroccan – 3/4 tsp each paprika + cumin, 1/4 tsp cinnamon, 1/8 tsp tumeric, 1/4 tsp ginger powder
- Everyday seasoning – 3/4 tsp paprika, 3/4 tsp oregano or thyme, 1/4 tsp EACH onion and garlic powder
- Five Spice – 1/2 tsp (for subtle)
- 2 tsp ginger, finely grated using microplane
- 1 1/2 tsp dried herbs of choice (mixed, Italian, parsley, basil, thyme, oregano, or a mix)
- 1 tsp cumin seeds
- Squeeze of lemon juice (or lime!)
- One of the sauces below
- Sprinkle of parsley, chives, coriander/cilantro, green onions, thyme
- Toasted nuts (almonds, pine nuts, walnuts go especially well)
- Fresh sprinkling of parmesan
Nutrition Information:
Life of Dozer
Dozer banished outdoors for doing something naughty… I can’t specifically remember what, but that’s definitely his please let me back inside, I’ll be good! face, and that would’ve been the reason why I took a photo of him on the other side of the door!
Thanks Nagi. It is really great to get an email from you again. And carrots – great for Christmas dinner esp roasted. Poor old Dozer, still I’m sure he will get a Christmas dinner indoors. Stay safe. Happy Festive Season.
I’m thinking Christmas day… Any hints on cooking in advance?
I would like to know too!
Can you use baby carrots? If so, do you still cut them down to 2″ lengths? Does roasting times change?
Yes you can Patricia – the roasting time will be the same if the carrots are the same size. N x
Perfect accompaniment to a slow roast lamb shoulder. Even Mr 17, who claims to dislike carrots, ate them without complaint.
That’s the best compliment Lossie!!! N x
These are fabulous and fool proof! Totally changed my thinking about carrots! Have not tried any of the flavour options because the garlic and parsley is sooooo good on its own.
Loved your roasted carrots & baked zucchini with panko breadcrumbs/Parmesan. Served with roasted cherry tomatoes and salmon. Also had your sweet potato stack delicious.
I thank you Nagi for your simple recipes with ingredients I have on hand 🌻
THE best carrots I’ve ever had. I’ve made them multiple times now and they’re always a hit!
Yum! Yum! Yum! These are so good and so easy to make. Great recipe thank you.
Hi, this is pretty tempting. When you say “roast the carrots”. (After flipping, is it at the same temperature or a different setting??
Same temperature and setting Pinkpreez! N x
Simple and delicious!
Can’t wait to try these! Hubby loves carrots but I am not a fan as I’ve had them boiled in the past.
You’re going to be converted Elle, these beat boring boiled carrots ANY day! N x
diabetic option?
Hi Maria, not sure what you’re asking – but this should be ok for diabetics, there’s no sweetener added here. N x
Not sure if its been mentioned, but love using honey for glazing alot of my foods. I use it to cook with to get the sticky texture then add a bit later for more flavor, (heated up and place on top). … Another thing I love to use is peach, pear or apple sauce on the side for dipping the glazed carrots in and is Great for other foods too.
This garlic roasted carrot recipe is a keeper! I used the suggestion of Parmesan cheese at the beginning and the result was delicious 😋 See pic @dschulthes
These look great. I would like to make the carrots alongside the Greek Lemon potatoes. With regard to oven temperature, would you recommend going half-way in between 400 or 405 degrees?
Hi Mary, 400 will be fine 🙂 N x
tried the courgettes with parmesan…delicious. Loving all the recipes and getting lots of inspiration. Thank you Nagi
Nagi, I love a plate of diced, seasoned roasted mixed veggies eg sweet potatoes, pumpkin, capsicum, white potatoes……plus (the soggy, yucky obligatory) carrot all on a bed of baby spinach, topped with fetta and nuts -yumm!! But the carrots were always a yucky disappointment….. BUT….Oh My Golly – not when you cook them following your instructions! WOW! You have literally changed my lunch plate – i love my whole plate of veggies every day now – especially the carrots! When i cook food every day, I think “How would Nagi cook this”. You are such a big part of my life these days. A huge THANK YOU! xx
I totally agree with you about the easiest way to get huge flavour from veggies is in the oven. I squeeze some orange juice over the carrots and sprinkle a bit of ground cumin in addition to the olive oil, salt and pepper. The caramelised carrots at the end are just so yummy!
so good
How about a few recipes to use up celery. I always end up with 1/2 to 3/4 of my celery left over. (Something that freezes would be good. Thanks.
Philadelphia cheese and salt is a nice snack.
Hi Janet, great idea!! One to add to the list. Although I do love stir frying celery with onions and cashews and using this sauce: https://discountspot.info/chinese-cashew-chicken/%3C/a%3E%3C/p%3E