Roasted Carrots
Roasted carrots are an easy side, ready in under 30 minutes, with options for sweet or savory flavors—perfect with any meal!
Servings: 6 servings, as a side
Cost: $4.52
Equipment
Ingredients
Overlapping Ingredients
- 2 pounds carrots peeled and sliced on diagonal, 6 cups
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Savory Carrots
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons finely diced fresh parsley or 2 teaspoons fresh thyme
Sweet Carrots
- 2 tablespoons honey
- 1 tablespoon unsalted butter melted
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 425°F. Peel the carrots, trim the tops, and slice diagonally to about 1/2 inch at the widest part for even cooking.
- Place carrots on a large sheet pan.For Savory Carrots, add olive oil, salt, pepper, paprika, and garlic powder.For Sweet Carrots, add olive oil and salt. Toss carrots to coat evenly.
- Spread carrots in a single layer. Roast for 10 minutes, then toss and continue roasting for another 8–15 minutes until caramelized and tender (time may vary based on oven and carrot spacing).
- For Savory Carrots, toss with fresh herbs before serving.For Sweet Carrots, whisk together honey, melted butter, and cinnamon. Drizzle over the carrots, and serve immediately.
Video
Notes
Note 1: Use a large pan to give carrots plenty of space, preventing overlap for even roasting.
Nutrition
Serving: 1serving | Calories: 156kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 448mg | Potassium: 732mg | Fiber: 6g | Sugar: 11g | Vitamin A: 37908IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 1mg