Chatting About Oven Roasted Carrots
Okay, so I'll just say it: carrots were not my thing as a kid. My mum used to sneak them into stews, mashed potatoes, even pancakes (weird, right?), and it never fooled me. But then I grew up, bought my own oven, and—here's the twist—suddenly became obsessed with caramelized, toasty, slightly sweet roasted carrots. Go figure.
Now any time I’ve got a lonely bag of carrots threatening to wave the white flag, out come the pans. Plus, I can whip these up between texts and somehow manage not to botch them. Most of the time anyway.
Why I Keep Making These Carrots (Besides the Fact They Taste Good!)
I make this when I want to look (and feel) fancier than I actually am, usually for those last-minute dinners when we remember someone invited themselves over. My family goes nuts for roasted carrots—especially when I put a knob of butter on after baking. Oh, and sometimes I make them just because the oven's already on and the veggies are threatening a mutiny from the fridge drawer.
Admittedly, there were a few burnt batches in the early days. The trick, which took me too long to find, is not getting distracted "just for a sec" on your phone while they're roasting. Learned that the hard way. More than once.
Stuff You'll Need (or Might Want to Swap In)
- Carrots – Obviously. I use about a pound (500g), but honestly, however many you’ve got is fine. Fat carrots, thin ones, rainbow ones. They all work.
- Olive oil – Two tablespoons or maybe a generous glug. Sometimes I use avocado oil if that’s what’s nearby.
- Salt – I usually go for flaky sea salt, but those little shakers are fine; my grandmother insisted on Morton’s, but I’m not fussy.
- Pepper – Freshly ground if you can, but pre-ground is A-OK.
- Optional:
- One tablespoon honey or maple syrup for extra sweetness (the kids cheer for this)
- Fresh herbs—thyme, rosemary, or hey, just dried Italian seasoning works too
- Butter for after roasting, if you want more richness (I do, often!)
Oh, and if you're short on any of these, don't stress it. I've roasted plain carrots with just oil and salt—still tasty.
My 'Mostly Reliable' Roasting Directions
- Preheat your oven to 425°F (220°C). Hot, yes, but trust me on this. The higher temp gets those edges all caramelized and delicious.
- Peel the carrots if you like—they look tidier, but sometimes I just give them a good scrub and leave them as is. Cut into sticks or rounds, or even leave them whole if they’re skinny. About as thick as your thumb works well, but again, don’t overthink it.
- Toss carrots on a baking tray with olive oil, salt, and pepper. (This is where I usually sneak a rogue carrot slice or two—raw carrots are my guilty pleasure, oddly.)
- Spread them out so they all get cozy but not stacked on top of each other. If they’re crowded, use a second tray. Don't worry if they look a bit slick at this stage—it always looks like too much oil, but it works out.
- Roast for about 25–30 mins. Check at 20 if your oven's a bit unpredictable like mine. Flip them halfway (or don't—sometimes I forget, and they're fine!)
- If you’re using honey or maple syrup, drizzle it on about 10 minutes before they’re done, so it doesn’t burn. Fresh herbs can go on now, or after if you want a bigger punch.
- When they’re golden and the ends are looking slightly toasty, pull them out. This is when I sometimes add a little butter and swirl them around the hot tray so it melts and makes them glossy.
Notes from the Trenches
- If your carrots are all different thicknesses (story of my life), just cut the thick ones in half lengthwise so they roast about the same.
- Once, I tried roasting right on foil—turned out they stuck a fair bit. Parchment is easier, but a well-oiled tray does the job too.
- I was convinced adding garlic would be a revelation, but actually, it burned and turned bitter. Maybe better added after?
Variations I've Tried (Not All Will Make the Hall of Fame)
- Spicy carrots: Toss with a pinch of chili flakes (the kids accused me of sabotage, but I liked it!)
- Lemon zest: Sprinkle over post-roasting for tang. Gives that extra zing—works especially in summer.
- Cumin & coriander: I tried this once. Good flavor, but I maybe went a bit overboard. Start small!
- Balsamic drizzle: Okay, so this sounded fancier than it tasted. Maybe it’s just me—didn’t love the extra acidity.
Equipment (Don't Panic if You Don't Have it All)
I usually use a half-sheet pan because it fits everything snugly; but really, any ovenproof tray or even a big cast iron will work. If you don’t have parchment, just slap the carrots right on the tray (it’ll be fine, you might need to soak it later). Oh, and a vegetable peeler is nice but in a pinch—use a small paring knife (carefully, obviously).
Storing Leftovers (Spoiler: They Don’t Last Long)
Tupperware in the fridge, up to 3 days. But, honestly, in my house they never last more than a day—folks keep sneaking cold carrots from the fridge whenever they walk by. I think these even taste better the next day (don’t @ me).
How I Like to Serve These
If it’s just us, I dump them in a bowl and they basically vanish. For fancier occasions, I line the carrots up on a platter, spritz a bit of fresh lemon juice, and some chopped parsley. My aunt once brought dill, and now it’s practically a holiday requirement.
Lessons From My Carrot-Roasting Blunders
- I once tried roasting at a lower temp to “keep them juicy”—they just ended up sad and floppy. Hotter oven is the way to go, trust me.
- Don’t skip tossing them halfway through. I got distracted by a phone call (thanks, cousin Pete) and burned the bottoms once. Crispy edges are good; charred is not so much.
- And actually, I find it works better if you add sweeteners at the end so they don’t burn.
FAQs—Stuff Folks Actually Ask Me
- Can I make these with baby carrots? Sure thing! I do this sometimes when I’m in lazy mode, but they might need a bit less time. Keep an eye out so they don’t shrivel.
- Do I have to peel the carrots? Nope; just give ‘em a good scrub. Sometimes I peel, sometimes not—it’s mostly a mood thing.
- Why did my carrots burn? Ovens run hot sometimes, or maybe they were cut too small? Or maybe you got distracted—hey, I’ve been there! Just watch them after 20 mins.
- Can I add potatoes or other veggies? Oh, definitely. I like adding parsnips or chunky onions. Timing might change a smidge, so poke with a fork for doneness.
- Are these good cold? Yep! Cold carrots from the fridge are strangely addictive. Great in salads actually, or just by the handful.
Actually, before I wrap up—one time I tried roasting carrots during a thunderstorm, and the power cut out mid-bake. Half-raw, half-roasted, and we ate them anyway. Moral: even with a recipe this simple, life likes to keep you on your toes.
Ingredients
- 1 lb fresh carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley (optional)
- 1 tablespoon honey (optional for sweetness)
Instructions
-
1Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
-
2Place the peeled and cut carrots in a large bowl. Drizzle with olive oil and toss to coat evenly.
-
3Sprinkle the carrots with sea salt, black pepper, dried thyme, and garlic powder. Toss again to distribute the seasonings.
-
4Arrange the seasoned carrots in a single layer on the prepared baking sheet.
-
5Roast in the preheated oven for 25 minutes, or until the carrots are golden and tender, stirring halfway through.
-
6Optional: Drizzle with honey and sprinkle with fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!