Roasted Whole Carrots
Roasted Whole Carrots are a simple yet elegant side dish perfect for holidays or weeknight dinners. Whole carrots tossed with olive oil, kosher salt, and black pepper become a sweet and savory favorite.
Why You’ll Love This
Roasting whole carrots helps retain their natural sweetness and moisture.
They are less time-consuming to prepare than diced roasted carrots.
This roasted whole carrots recipe is super easy and ready in about 30 minutes depending on their size.
The natural sugars in the carrots caramelize and intensify the flavor of these tender oven-roasted carrots. Unlike steamed carrots.
They make a pretty side dish presentation for any holiday dinner.
This is the basic technique for roasting carrots in the oven. You can customize the seasonings as desired. For honey roasted carrots, add a tablespoon or more of honey, maple syrup, or brown sugar before cooking.
Some of our other favorite side dish recipes are Southern Green Beans and Potatoes, Risotto with Basmati Rice, Macaroni Salad, Mac and Cheese Recipe, and Quick Mashed Potatoes.
How to Make Oven Roasted Whole Carrots
Tips
- Purchase carrots that are equal in size if possible. Do note carrots vary in size so cooking times will vary. If some of the carrots are larger cut them in half lengthwise.
- You can use baby carrots you find in the bag, but I don’t recommend them because they tend to have less flavor. They will also require less roasting time. Start checking them after 15 minutes.
- Some people prefer a firmer cooked carrot and some prefer them more soft. This is a personal preference, so start checking the carrots after 20 minutes for your desired texture.
- You do not have to peel the carrots, but sometimes the skin can be bitter and tough. Just be sure to use a vegetable brush and scrub them clean.
- I cut the top and bottom of the carrots off so my guests don’t have to eat around those parts. But leaving them on makes a prettier presentation.
- You can line the baking pan with parchment paper but you will achieve much more caramelization when the carrots are in direct contact with the metal baking pan.
- I have found using rainbow carrots that the yellow carrots take much longer to cook through compared to the other colors. I recommend slicing the yellow carrots in half lengthwise.
- Store roasted carrots (completely cooled) in the refrigerator for up to 4 days. You can freeze them but the texture once thawed is much softer. Reheat in the microwave or 350º oven until warmed through.
More Oven Roasted Vegetable Recipes
Roasted Whole Carrots Recipe
Ingredients
- 2 lbs Carrots peeled, washed, and dried
- 2 tbsp Olive oil divided
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
- Chopped parsley for garnish optional
Instructions
- Preheat oven to 425ºF. Brush a rimmed baking sheet with one tablespoon of olive oil.
- Place the carrots on the sheet pan. Drizzle with the olive oil, toss to coat evenly, and then season with salt and pepper. Arrange the carrots in a single layer without them touching. This allows the heat to circulate evenly.
- Bake for 25-35 minutes or until they are tender when pierced with the tip of a sharp knife. Garnish with chopped parsley if desired.