Oven Roasted Carrots Recipe
Elevate your meals with these perfectly roasted carrots, where the natural sweetness of the carrots meets the savory notes of olive oil and seasoning, creating a side dish that's both simple and satisfying.
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Servings: 4 Serves
Ingredients
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 pounds carrots washed, peeled, and halved if necessary
- ¼ teaspoon freshly ground black pepper plus extra for seasoning as needed
- Chopped parsley for garnish optional
Instructions
- Begin by preheating your oven to 425°F. Prepare a baking sheet by lining it with parchment paper for an easier clean-up afterward.
- In a large mixing bowl, combine the carrots with olive oil, kosher salt, and freshly ground black pepper. Toss until the carrots are evenly coated with the oil and seasoning.
- Spread the carrots out in a single layer on the prepared baking sheet. This ensures they roast evenly.
- Place the baking sheet in the preheated oven. Roast the carrots for 18-20 minutes if you’re using baby or garden-fresh carrots, or 25-30 minutes for larger store-bought varieties. Check for tenderness by piercing them with a fork.
- Once done, remove the carrots from the oven and serve them warm. Garnish with chopped parsley, if you like, for a touch of freshness.
Notes
Young, fresh carrots or baby carrots can be roasted whole and will need less cooking time. If using larger, store-bought carrots, even when cut, they may require an additional 10-15 minutes.
Cut larger carrots into 1 ½-inch chunks, but they may need a few extra minutes to cook through.
For a sweeter, glazed version, add 1 tablespoon of honey or brown sugar before roasting.