Roasted Carrots

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This simple recipe uses olive oil, salt, and pepper for crisp-tender carrots with caramelized edges.

Prep Time10

Cook Time20

Servings:

Calories: 132kcal

Preheat oven to 425°F.
Line a large baking sheet with foil.
Peel carrots, then slice into 2-inch batons that are close to the same thickness.
Transfer to a large bowl, then add olive oil, salt, and pepper. Toss with your hands until the oil and spices are evenly distributed.
Move the carrots onto the foil-lined sheet pan, leaving behind any liquid in the bowl. Spread out carrots until you have a single layer.
Put the baking sheet into the oven.
After 15 minutes, stir carrots.
Roast for an additional 3-5 minutes, until the carrots are crisp-tender and lightly browned.
Transfer to a serving bowl, then garnish with chopped parsley.

Storage Tips:

Store leftover roasted carrots in an airtight container in the refrigerator for up to 4 days.

Expert Tips:

Try to cut your carrots as evenly as possible. Thick or thin pieces will roast at different speeds, so keeping all of the batons about the same size will ensure they cook in the same amount of time. If you have fresh carrots that are all no more than an inch thick and are about the same size, you can roast them whole rather than cutting into batons.
You can use parchment paper instead of foil, though your carrots will not brown as much. You can also scrap the foil and use a well-seasoned sheet pan instead. Or spray your pan with a little bit of oil before adding your vegetables.
Don’t crowd the pan. If the carrots are on top of each other, they’ll steam instead of caramelize. That’s why you want to leave behind any liquid in the bowl before you put them on the sheet pan too—no soggy carrots here!
If you want carrots that are more tender, the best way is to roast them at 375° or 400° for a longer time. (They won't brown as nicely though.)