Roasted carrots are a great side dish - roasting makes them caramelize and get super sweet and flavorful. Lots healthier than boiling too, since you're not throwing out all the good stuff with the water.
This is a great way to use up old carrots or carrots that don't have tons of flavor - it really improves them!
I've kept it simple and used thyme, salt and pepper to flavor my roasted carrots, but the possibilities are endless! They're also really nice with cinnamon, ginger, cumin, rosemary, and chili powder. Its's easy customize them to match your main dish.
I've also made an amazing roasted carrot salad with goat cheese, parsley and pepitas, so if you're looking to make a meal of them you can. :D
Step 1: Ingredients + Tools
- carrots! as many as you can possibly eat/fit on the baking sheet
- fat of choice - olive oil, bacon grease, coconut oil, etc.
- salt, pepper and thyme (or whatever you want)
You'll also want a large baking sheet and an oven preheated to 425 F / 220 C.
Step 2: Prep the Carrots
Make sure your oven is preheated to 425 F / 220 C.
Peel the carrots and trim the ends. (Feel free to leave the skins on, too, if you like that! I'm just not sure where these are from so I'm being more careful.)
Then you'll want to cut them into pieces about 3-4 inches long. Either half or quarter them depending on the size - you just want all the pieces to be around the same size so they cook evenly. Feel free to cut them chunkier - you'll just need to add more cooking time!
Step 3: Roasting Prep
I like to lay down a sheet of aluminum foil for easier clean up, but you don't have to :)
Place the carrots on the baking sheet and drizzle a tablespoon of oil over. Add a couple pinches of salt, some pepper and a pinch of thyme. (Or whatever else you'd like!)
Mix everything together - if all the carrots are well coated, you're good! If the oil looks a little sparse add some more and mix again.
Step 4: Roast and Enjoy!
Pop the carrots into the preheated 425 F / 220 C oven. The carrots will take anywhere from 20-30 minutes to cook.
I like to check then every ten minutes and toss them around a bit. After 20 minutes, they should be starting to just get brown and lovely. I was happy with mine after 25 minutes, but times will vary so just keep an eye on them. :)
They're best nice and hot out of the oven, but I also like to sneak them out of the fridge at night. Enjoy!