Budget Bytes » Recipes » Vegetable Recipes » Easy Roasted Carrots
$2.38 recipe / $0.60 servingby Beth - Budget Bytes
published updated
5 from 5 votes
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Carrots are definitely one of the most underrated items in the produce aisle. They’re inexpensive, they last a long time in the fridge, and they are so versatile! This Roasted Carrots Recipe is one of my favorite ways to eat carrots because it’s so easy, they make the perfect go-to side dish for dinner, and they can be seasoned so many different ways. However you season them, oven-roasted carrots become extra sweet and delicious as they cook, giving them an incredible caramelized flavor that will win over any vegetable hater.
Why Roasted Carrots Are So Good
Roasted carrots are, in my humble opinion, the best way to cook carrots. The dry heat of the oven concentrates the flavors and caramelizes the natural sugars in the carrots making their sweet flavor extra delicious. There’s no water to dilute the flavor of the carrots, it’s just 100% carrot heaven. Not to mention, they’re so easy.
Ingredients for Roasted Carrots
Roasted carrots are delicious simplicity at its best. You don’t need much to create really delicious flavors. Here’s all you’ll need to make oven roasted carrots:
- Carrots: Look for carrots that are fairly even in length and girth so they’ll cook more evenly. You can either scrub or peel the carrots, the roasting process will be the same either way. If you want a prettier presentation, buy carrots with the green tops still attached and trim them down before roasting.
- Olive Oil: Using enough oil is critical when roasting vegetables. The oil keeps the carrots moist so they slowly caramelize as they cook rather than drying out and becoming leathery. You can substitute it with your favorite cooking oil.
- Seasoning: We seasoned simply with salt, pepper, and garlic powder to let the flavors of the carrots shine through, but you can any herbs, spices, or sauces that you like.
Seasoning Ideas for Roasted Carrots
I usually keep seasonings very simple when roasting vegetables to allow their natural flavors to shine through. But roasted carrots go with all sorts of different herbs and spices. Here are some other seasoning ideas for your roasted carrots:
- Curry powder
- Lemon pepper
- Za’atar
- Balsamic glaze
- Miso
- Blackening seasoning
- Cinnamon and cayenne
- Honey and thyme
What to Serve with Roasted Carrots
Roasted carrots have such a versatile flavor that they really can go with just about any dinner. They’re great with some simple pan-seared chicken breast, Glazed Ham Steaks, Classic Meatloaf, Crunky Kale and Chicken Salad, or Honey Mustard Pork Chops.
And if you love carrot recipes, then try our Easy Glazed Carrots next!
Roasted Carrots
5 from 5 votes
This roasted carrots recipe is easy, inexpensive, healthy, and delicious, making them my go-to side dish for any weeknight dinner!
Author: Beth – Budget Bytes
Servings 4
Prep 10 minutes mins
Cook 35 minutes mins
Total 45 minutes mins
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Ingredients
- 2 lbs. carrots ($2.00)
- 2 Tbsp olive oil ($0.32)
- 1/4 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1/4 tsp garlic powder ($0.02)
Instructions
Preheat the oven to 400ºF. Peel or scrub the carrots, then cut them into one-inch sections.
Place the carrots onto a parchment-lined baking sheet. Drizzle the olive oil over top, then season with salt, pepper, and garlic powder. Toss the carrots until they are well coated in oil and spices.
Roast the carrots in the preheated oven for 20 minutes, then give them a good stir. Roast for an additional 10-15 minutes, or until they reach your desired level of browning.
Taste the carrots and adjust the salt or pepper to your liking. Serve hot and enjoy!
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Nutrition
Serving: 1servingCalories: 156kcalCarbohydrates: 22gProtein: 2gFat: 8gSodium: 302mgFiber: 6g
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How to Make Roasted Carrots – Step by Step Photos
Preheat the oven to 400ºF. Peel or scrub two pounds of carrots.
Slice the carrots into one-inch sections. I like to slice them on a diagonal to create a more visual appeal. Because pretty food tastes better!
Place the sliced carrots on a parchment-lined baking sheet, then drizzle 2 Tbsp olive oil over top.
Season the carrots with ¼ tsp salt, ¼ tsp pepper, and ¼ tsp garlic powder. Toss the carrots until they are well coated in oil and seasonings. Spread the carrots out on the baking sheet so they have room to breathe (this is important for getting good caramelization).
Roast the carrots for 20 minutes, then give them a good stir. Continue to roast for another 10-15 minutes, or until they reach your desired level of browning.
Give the carrots a taste and adjust the salt or pepper to your liking. I garnished with chopped parsley, but it is not needed to flavor the carrots. Serve hot and enjoy!
