Roasted Carrots in Oven Recipe

Oven roasted carrots on a white platter.

5 from 2 votes

Roasting brings out all the natural sweetness in these whole carrots, and a shower of parsley and toasted nuts at the end makes them platter-worthy. These oven-roasted carrots are easy enough for a weeknight, elegant enough for company — and they can be roasted ahead and served at room temperature.

Prep Time10

Cook Time30

Total Time40

Course: side dishes

Cuisine: American

Keyword: Oven Roasted Carrots, Roasted Carrots, Roasted Carrots in Oven

Servings: servings

Calories: 132kcal

Author: Lee Clayton Roper

Equipment

half sheet pan

Ingredients

1 ½ pounds carrots around 20 small-ish (5 to 7 inches in length)
2 tablespoons extra virgin olive oil
Kosher salt to taste
Fresh ground pepper to taste
chopped fresh Italian flat leaf parsley, for garnish
Chopped, pecans, almonds, walnuts, etc., for garnish (optional)

Instructions

Preheat oven to 425 degrees.
Peel carrots, trim green tops to around 1-inch long.
Place carrots in a single layer on a large rimmed cookie sheet. Drizzle with olive oil; season with kosher salt and fresh ground pepper, and toss (I like to use my hands). Roast for around 25 to 30 minutes, stirring every 10 minutes or so, until carrots are just tender and not mushy.
Remove from oven and place carrots on a serving platter. Garnish with chopped parsley and nuts (if using).
Serve warm or at room temperature.

Notes

Give them room. Spread the carrots in a single layer with space between them. Crowded carrots steam instead of roasting. Use two pans rather than one crowded one.

Test the thick end. Poke a carrot near the green tops, not at the tip. That's the last part to cook through, so if a fork slides in easily there, they're done.

Don't cover them. A lid or foil traps moisture and steams the carrots, and you'll lose the caramelized edges.

Stir every 10 minutes. Enough to brown them evenly, not so often that the oven temperature keeps dropping.

Make ahead. Roast up to 2 hours ahead and hold at room temperature, adding the parsley and nuts just before serving. Or roast slightly underdone and reheat at 325 to 350 degrees for 10 to 15 minutes.

Nutrition