Perfect Roasted Carrots
Learn our go-to technique for perfect roasted carrots that are tender with caramelized crispy edges (every time)! Just one pan and four ingredients are required. Perfect for the holidays and beyond! Let us show you how it’s done!
The beauty of these carrots is their versatility.
The basic recipe includes salt and pepper, which add plenty of flavor and go with just about anything. But they can also be seasoned depending on what else you’re making. If your meal involves herby flavors, you can add thyme and rosemary. Or if it’s Indian-inspired, curry powder is a delicious addition.
Now, are you ready for the secrets to perfectly roasted carrots?
- The right temperature – it should not be so hot that they burn or so low that they don’t get crispy edges. We’ve found 425 degrees Fahrenheit (218 C) to be perfect!
- Cut evenly – the more evenly you cut the pieces, the more evenly they will cook. Be sure to halve large segments, so they’re evenly sized.
- Avoid crowding the pan – filling the pan causes it to steam instead of roasting, which prevents the edges from browning.
Ingredients
US Customary – Metric
- 5 cups chopped carrots (~1 1/3 lb. as the recipe is written // peeled and sliced on an angle into one 1/2-inch piece, any larger details closer to stem halved — see photo)
- 2-3 tsp oil (see notes for oil-free and less-oil options)
- 1 tsp maple syrup
- One healthy pinch each sea salt and black pepper
- 1 Tbsp fresh chopped herbs, such as rosemary or thyme (optional)
- 1-2 tsp curry powder (optional)
Instructions
- Preheat oven to 425 F (218 C) and line a baking sheet with parchment paper.
- Add carrots to the baking sheet and drizzle with oil and maple syrup, then sprinkle with salt, pepper, and, optionally, fresh herbs or curry powder (whichever flavor profile matches your accompanying dish(es) best). Rub/stir to distribute evenly.
- Cook for 25-35 minutes, or until carrots are golden brown and slightly caramelized, tossing near the halfway point to ensure even cooking. Enjoy as is, or in bowls and salads, or as a side to nearly any main.
- Store leftovers covered in the refrigerator for up to 3-4 days. It’s not freezer-friendly. Reheat in a 375 F (190 C) oven, in the microwave, or on the stovetop over medium heat until hot.
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