Oven-roasting vegetables is a fairly new discovery for us. Now we do it all the time and love all of the various methods. We love oven-roasted radishes and we especially love oven-roasted carrots. We do also like saving time in the kitchen so we created this recipe of Roasted Baby Carrots with Thyme if you don’t want to take the time to peel and cut carrots. You can use whole ones too, just cut them down to a similar size, in sticks, also called carrot fries. Enter your text here...
How to roast carrots in the oven
Roasting carrots in the oven is fairly simple. The key is to season the carrots before roasting and cook them at a high temperature.
First, prep your carrots—baby carrots are convenient, but well-scrubbed whole carrots with the skin on provides more fiber and nutrients. If you are going to peel them, wash and dry them first, then using a safe, comfortable peeler (we use and like this one from OXO), hold the carrot over a composting bin or trash can and peel away from you. For carrot fries, cut the carrot in half or thirds, lay the flat part on the cutting surface and cut again, this time lengthwise.
Next, season your carrots. We recommend a mixture of olive oil and vinegar along with a mixture of fresh herbs. This is your moment to experiment with different flavors such as fresh or dried rosemary or simply salt and pepper. The options are endless. We used honey recently, but a couple minutes too long in a hot oven and we ended up burning the honey, blackening the carrot fries.
Finally, roast the carrots in the oven at 400 degrees for a total of about 25 minutes.
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How long to roast carrots
We recommend roasting carrots in a hot, conventional oven for about 25 minutes at 400F. The high temp is what gives the carrots the roasted and caramelized flavor.
What kind of carrots to roast in the oven
Roast only FRESH, RAW whole or sliced carrots. If you buy them with the green tops on, trim them down so only two inches or so remain. Frozen carrots become mushy when thawed and won’t have a firm texture after roasting, and canned carrots have already been cooked and salted in the canning process.
Do you have to peel carrots for roasting?
No, you don’t have to peel carrots for roasting. The peels retain a lot of nutrients and fiber, much like a potato, but they do need to be scrubbed very well, since they come out of the ground before shipping to you. You can use natural cleansers like white vinegar or coconut oil, or even an OTC vegetable wash and brush to really get your veggies clean.
- 1 lb fresh, raw carrots—baby or sliced, whole carrots cut down
- 1 T olive oil
- 2 T balsamic vinegar
- 2 T fresh thyme (in a pinch, use dried)
- 2 T minced garlic
- Salt and pepper to taste
- Preheat the oven to 400F degrees.
- Wash and dry the carrots.
- Roughly chop the fresh thyme.
- Mince the garlic.
- Add the olive oil, vinegar, thyme, and garlic to a non-reactive mixing bowl. Whisk to combine.
- Add the carrots to the bowl and toss to coat.
- Line a baking sheet with parchment paper.
- Spread the carrots out in a single layer on the baking sheet. Make sure that the carrots don’t touch and that there is plenty of space between them. (Note: If there isn’t enough room on your baking sheet, use two of them.)
- Pour what remains in the mixing bowl over the carrots.
- Season with salt and pepper.
- Roast in the oven for 20 minutes.
- Remove the carrots from the oven. Use tongs to turn the carrots for even baking.
- Roast for another 15 minutes or until carrots start to caramelize.
You can substitute any type of raw carrots in this recipe.
Amount Per Serving: Calories: 56Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 95mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 1g
Roasted carrots make an excellent snack with a dip, as a side to pork chops, or to these big, juicy grilled burgers. They are a healthier alternative to deep-frying, and they come out super tasty.