Oven-Roasted Carrots
Oven-Roasted Carrots are my go-to when I want to add a touch of simplicity and elegance to any meal. This easy oven-roasted carrots recipe always transforms humble carrots into a delightful side dish that’s both sweet and savory. I remember the first time I made Oven-Roasted Carrots for a dinner party; they were a huge hit, effortlessly elevating the meal. The magic happens with just a drizzle of olive oil, a sprinkle of sea salt, and a dash of black pepper. These ingredients meld perfectly in the oven, bringing out the natural sweetness of the carrots.
Preparing the Carrots
To start, I preheat the oven to 400°F (200°C) and get my carrots ready. I peel and trim them, then place each carrot on a piece of aluminum foil. A generous drizzle of extra-virgin olive oil followed by a sprinkling of sea salt and freshly ground black pepper sets the stage for their transformation. Wrapping the carrots tightly in foil, I place them on a baking sheet and let them roast for 35 to 45 minutes. The anticipation of how they’ll come out is always exciting!
The Roasting Process
When the Oven-Roasted Carrots are nearing the end of their roasting time, my kitchen fills with the mouthwatering aroma of caramelizing vegetables. After removing them from the oven and carefully unwrapping the foil, I let the carrots cool for about 10 minutes. Once they’re cool enough to handle, I slice them into my preferred shapes. Sometimes, I drizzle a bit more olive oil over them and add an extra touch of sea salt and black pepper, tossing them gently to coat evenly.
Serving and Enjoying
Finally, I arrange the roasted carrots on a serving platter, often garnished with fresh herbs like parsley or thyme for a pop of color and extra flavor. The Oven-Roasted Carrots make a versatile side dish that complements everything from a simple weeknight dinner to a special holiday feast. Every time I serve them, they get rave reviews, and I love how easy it is to impress my family and friends with such a simple recipe.
Table of Contents
Chef’s Notes- Oven-Roasted Carrots
- Uniform Carrot Sizes: For even roasting, try to cut the carrots into similar sizes. This ensures they cook at the same rate and avoid some pieces being overcooked or undercooked.
- Drizzle, Don’t Soak: Be generous with the olive oil, but don’t soak the carrots. A light drizzle helps them caramelize nicely without becoming greasy.
- Wrap Tightly: Make sure the foil is wrapped tightly around the carrots to trap steam and flavors. This also helps in achieving that tender texture.
- Test for Doneness: Check for tenderness by inserting a fork or knife into the thickest part of a carrot. It should go in easily if they’re done.
- Flavor Boosts: Experiment with other spices like paprika, garlic powder, or herbs like thyme and rosemary to customize the flavor to your liking.
Oven-Roasted Carrots
4
servings15
minutes45
minutes120
kcal10
minutes1
hour10
minutesThis easy oven-roasted carrots recipe is a delightful side dish that will elevate any meal! With just a drizzle of olive oil, a sprinkle of sea salt, and a dash of black pepper, these carrots turn into a sweet and savory treat. Perfect for weeknight dinners or special occasions, this dish is both simple and delicious. Get ready to impress your family and friends with this healthy and flavorful recipe!
Ingredients
6 medium carrots, peeled and trimmed
Extra-virgin olive oil for drizzling
Sea salt to taste
Freshly ground black pepper to taste
Directions
- Preheat Oven – Preheat your oven to 400°F (200°C).
- Prepare Carrots – Place each carrot on a piece of aluminum foil. Drizzle generously with olive oil and sprinkle with sea salt and freshly ground black pepper.
- Wrap and Roast – Wrap the carrots in the foil and place them on a baking sheet. Roast in the preheated oven for 35 to 45 minutes or until they are fork-tender. The roasting time may vary based on the size and freshness of the carrots.
- Cool and Peel – Remove the carrots from the oven and carefully unwrap the foil. Allow them to cool for about 10 minutes until they are comfortable to handle.
- Slice and Season – Once cooled, slice the carrots into desired shapes. Drizzle lightly with more olive oil if desired and season to taste with additional sea salt and black pepper. Toss to coat evenly.
- Serve – Arrange the roasted carrots on a serving platter and enjoy! Optional garnishes include fresh herbs like parsley or thyme.
Equipment
- chef’s knife
- cutting board
- baking sheet
- aluminum foil
Nutrition Facts
- Calories: 120kcal
- Carbohydrates: 14g
- Protein: 1g
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 400mg
- Fiber: 4g
- Sugar: 7g
- Vitamin A: 200IU
- Vitamin C: 10mg
- Calcium: 4mg
- Iron: 2mg
FAQs- Oven-Roasted Carrots
Can I use baby carrots for this recipe?
Yes, you can use baby carrots. They may cook a bit faster, so start checking for tenderness around 30 minutes.
What if I don’t have aluminum foil?
If you don’t have aluminum foil, you can roast the carrots directly on the baking sheet. Just toss them in olive oil and seasoning, and spread them out in a single layer.
How can I make this recipe spicier?
Add a pinch of cayenne pepper or red pepper flakes to the olive oil and seasoning before roasting. You can also mix in some hot sauce for a different kind of heat.
Can I prepare the carrots ahead of time?
You can peel and trim the carrots a day in advance and store them in an airtight container in the refrigerator. For best results, season and roast them just before serving.
How do I store leftover roasted carrots?
Store leftover roasted carrots in an airtight container in the refrigerator for up to 5 days. You can reheat them in the oven or a skillet to restore some of their original crispiness.
