Roasted Carrots

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5 from 5 votes

Roasted Carrots are tender carrots with a sweet and savory sauce that is roasted to perfection!

Prep Time7

Cook Time25

Total Time32

Course: Appetiser, Appetizer, Side Dish

Cuisine: American

Keyword: Roasted Carrots

Servings:

Calories: 108kcal

Ingredients

2 pounds carrots peeled and sliced on diagonal
2 tablespoons extra virgin olive oil
1/2 teaspoon Kosher salt

Savory Carrots:

1/4 teaspoon freshly cracked black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon finely chopped fresh flat leaf parsley

Sweet Carrots:

2 tablespoons honey
1 tablespoon orange juice
1 tablespoon unsalted butter melted

Instructions

Preheat the oven to 425 degrees F.
Peel carrots and cut off the tops. Slice on a diagonal so each piece of carrot is evenly sliced for an even roasting, and the thickest part is ½ inch thick.

SWEET CARROTS:

Add olive oil and salt to carrots and toss to coat.

SAVORY CARROTS:

Add olive oil, salt, pepper, paprika, garlic and onion powder. Toss to coat all the carrots.

ALL CARROTS

Spread carrots into 1 even layer on a large roasting pan.
Roast for 10 minutes.
Remove from the oven and flip carrots over, return to oven for another 10-15 minutes. *
Remove the carrots from the oven.

SAVORY CARROTS:

Toss with fresh herbs and serve immediately.

SWEET CARROTS:

whisk together honey, melted butter, and orange juice in a small bowl until smooth.
Drizzle over carrots and return to oven for 2-3 minutes to allow sauce to caramelize further.

Notes

Recipe Notes
*Roast on a large tray without any of the carrots touching for best results
*Time will vary based on actual oven temperature, how spread out carrots are, and personal preference for how roasted you want the carrots, so continue cooking until desired doneness is achieved.
*Leftover carrots will keep well in the fridge (covered/stored in air tight container) for 3 to 5 days.

Recipe and method slightly adapted from Chelsea's Messy Apron

Nutrition