Easy Roasted Carrots
You’ll love this super easy recipe for roasted carrots, a classic side dish for most meals. Plus, they’re sweet enough that kids love them, too.
This delicious side dish is very easy to make. So much so, that you’ll wonder why you haven’t been eating them for years.
Bake the perfectly seasoned carrots until fork-tender. Time wise, that’s only 20 – 30 minutes, depending on the size carrots you use.
Shown here are three different sizes. Cut & Peeled Baby Carrots are the easiest, because you don’t have to prep them. Next, baby carrots have to peeled, but not cut. Last, are larger carrots that need to be peeled and cut, plus they may need a little longer in the oven.
Making Easy Roasted Carrots
For six servings, you’ll need about 2lbs. carrots.
Ok, preheat the oven to 425° and line a baking sheet with parchment paper.
Then, in a large bowl, toss the carrots with the olive oil and seasonings.
Quick note: if you want a sweet glaze, add 1 – 2 tablespoons of honey or brown sugar before baking.
Arrange the carrots in a single layer on the baking sheet and bake for about 20 – 30 minutes.
I did say this was easy.
You’ll know they’re done when you can pierce the carrots easily with a fork.
Serving Time
I love butter. Butter, in my opinion, belongs on all steamed/roasted veggies, like my Buttered Parmesan Broccoli. A staple in my house.
So yeah, I throw butter on mine, but that’s optional. Delicious, but optional.
Also, to give them a fancy look, sprinkle some chopped fresh parsley over the top. That pop of color is gorgeous.
I love making these carrots with my Turkey Meatloaf and a side of Cauliflower Mashed Potatoes. It’s a healthy meal that tastes amazing!
This side dish goes with just about anything; beef, chicken, fish, pork, maybe even breakfast. What?!
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Easy Roasted Carrots
Ingredients
- 2 lbs. carrots, washed, peeled, and cut (if necessary)
- 2 Tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- Optional Garnish: butter and chopped fresh parsley
Instructions
- Preheat oven to 425° and line a baking sheet with parchment paper.
- In a large bowl, toss carrots with oil. Add salt and pepper and toss again.
- Lay carrots in single layer on baking sheet. Bake for 20 – 30 minutes, or until fork-tender.
- Garnish with optional pat of butter and/or chopped fresh parsley. Enjoy!
Notes
Nutrition
Easy Roasted Carrots
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In the meantime, I hope you have yourself a blessed day.
A quick mention of this wonderful blank recipe book that I helped to create with a very dear friend. Write in one or more recipes before giving it to that special person, then they can fill the remaining pages with their favorites, and/or have other special people write out recipes for them. It’s personal, and yes, it takes time and effort — something we’ve gotten away from with all this technology. Check it out HERE where you can order a hard or soft cover. Once there, click on READ SAMPLE to see the pages within. I especially like the “measurements and conversions” page. Also, I make no money from any sales, I just love the idea of this book. Missing my mom as I do, seeing her handwriting always makes me feel closer to her. Give that gift to someone else by writing out a favorite recipe.
