Roasted Carrots Recipe
Introduction
Roasted carrots are a simple yet delicious side dish that brings out the natural sweetness of the vegetable. This easy recipe results in tender, caramelized carrots perfect for any meal.
Ingredients
- 1 pound carrots (about 1 large or 2 medium bunches, cut into 2-inch barrels)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon honey or maple syrup
- ½ teaspoon sea salt
- Freshly ground black pepper
- Chopped fresh parsley (for garnish)
Instructions
- Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the carrots with the olive oil, honey, salt, and several grinds of black pepper until evenly coated.
- Step 3: Transfer the carrots to the baking sheet and spread them in a single layer to ensure even roasting.
- Step 4: Roast for 15 to 25 minutes, or until the carrots are fork-tender and lightly browned but not mushy. The cooking time will vary depending on the size of your carrot pieces.
- Step 5: Remove from the oven, adjust seasoning if needed, garnish with chopped fresh parsley, and serve warm.
Tips & Variations
- For extra flavor, add a sprinkle of smoked paprika or a splash of balsamic vinegar before roasting.
- Try using different sweeteners like brown sugar or agave syrup if you prefer.
- Roast carrots with garlic cloves or fresh thyme for added aroma.
- Cut carrots evenly to ensure consistent cooking.
Storage
Store leftover roasted carrots in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through, being careful not to overcook them.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use baby carrots for this recipe?
Yes, baby carrots can be used. Adjust the roasting time as they are smaller and will cook faster, usually in about 12 to 18 minutes.
How do I know when the carrots are done roasting?
The carrots are ready when they are fork-tender and have a slight caramelized browning on the outside. They should be soft but not mushy when pierced with a fork.
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Roasted Carrots Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This simple and delicious roasted carrots recipe features tender carrots caramelized with a touch of honey and olive oil, perfectly seasoned and garnished with fresh parsley. It’s an easy side dish that complements a variety of meals with its natural sweetness and vibrant flavor.
Ingredients
Carrots
- 1 pound carrots (about 1 large or 2 medium bunches, cut into 2-inch barrels)
Seasoning and Garnish
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon honey or maple syrup
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- Chopped fresh parsley (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Toss Carrots with Seasoning: In a large bowl, combine the cut carrots with olive oil, honey, sea salt, and several grinds of black pepper. Toss thoroughly to coat each carrot piece evenly.
- Arrange and Roast: Spread the seasoned carrots out on the prepared baking sheet in a single layer to ensure even roasting. Place in the oven and roast for 15 to 25 minutes, checking for fork tenderness and golden light browning but avoiding mushiness. The roasting time may vary depending on the carrot size.
- Finish and Serve: Once roasted, remove the carrots from the oven and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving to add a fresh, herby note.
Notes
- For uniformly cooked carrots, cut them into similar-size pieces.
- You can substitute honey with maple syrup for a vegan-friendly option.
- Keep an eye on the carrots in the last few minutes of roasting to avoid burning.
- Try adding other herbs like thyme or rosemary for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: roasted carrots, easy side dish, healthy vegetable recipe, oven roasted carrots, honey glazed carrots
