Roasted Carrots Recipe
Transform ordinary carrots into a delightful dish with these easy roasted carrots recipe. With just a few simple ingredients and minimal prep time, you'll have a side dish that's bursting with flavor. The carrots are roasted to perfection, bringing out their natural sweetness and creating a caramelized exterior. Whether you're looking for a healthy snack or a delicious side dish for your next meal, these roasted carrots are sure to impress!
Equipment
- 1 Baking sheet
- 1 Cutting Board
- 1 Mixing bowl
- 1 Spatula
- 1 Oven
Ingredients
- 1- pound carrots about 1 large or 2 medium bunches, cut into 2-inch barrels
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon honey or maple syrup
- ½ teaspoon sea salt
- Freshly ground black pepper
- Chopped fresh parsley for Garnish
Instructions
- Warm the oven up to 400 degrees Fahrenheit. For easy cleanup, you can line a big baking sheet with a rim with parchment paper.
- Peel the carrots and cut them in half lengthwise so that each half is about ½ inch thick at its largest point (see pictures).
- Prepare the baking pan and put the carrots on it. Put in the salt, pepper, and olive oil.
- Toss the carrots in the oil and spices until they are lightly covered. Put them all on top of each other. Toss the carrots every so often while they're cooking for 25 to 40 minutes, or until the ends are caramelized and a fork can easily go through them.
- If you want, you can sprinkle fresh flowers on top of the roasted carrots. Warm carrots can be served right from the sheet pan or from a dish. Covered and kept in the fridge, carrots that are left over will last for three to four days. Warm it up slowly before serving.
Notes
Flavor Variations: After you roast carrots, you can add any spices you like. I chose turmeric and harissa because I like the way they make roasted carrots taste spicy and warm. Some of the other spices I've used are cumin, coriander, and garlic. If you want something sweet, mix a little cinnamon and nutmeg and drizzle warm honey over your roasted carrots.
Get Ready in Advance: You can peel and cut the carrots ahead of time. Keep them in a bowl of water in the fridge until you're ready to roast them for the freshest taste. Before going on, drain and pat dry.
Double It: Two pans of carrots can be cooked simultaneously in the oven. Before you heat the oven, just put two racks in the middle of it. As the carrots are halfway done cooking, move the pans from the top to the bottom and the bottom to the top of the racks.