This Roasted Carrots recipe calls for the carrots cut into thick slices, tossed in olive oil and then roasted in the oven. Roasted carrots out of the oven are then combined with fresh dill.
Unlike my roasted whole carrots with rosemary and honey recipe, this one where carrots are cut up into thick slices has pretty simple flavors. It turns out that when you roast vegetables, you don’t always need a bunch of additional ingredients added in. Roasting just makes vegetables taste better!
Ingredients needed:
- carrots
- extra virgin olive oil
- kosher salt and freshly ground black pepper
- fresh dill or fresh Italian parsley
How do you make roasted carrots?
The full printable recipe is at the end of this post. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
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If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1½-inch-thick slices. (The carrots will shrink while cooking, so make the slices big).
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Place the carrots in a large bowl and toss with olive oil, salt and pepper.
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Transfer to the prepared pan in 1 layer and roast in the oven for 20 minutes, until lightly browned and tender. Toss the carrots with minced dill or parsley, season to taste and serve.
Should you peel carrots before roasting?
Is it better to boil carrots or roast carrots?
I feel like boiling takes away some of the flavor and leaves it in the boiling water, which gets discarded. Roast your carrots! Roasting carrots gives them a fabulous, caramelized, sweet flavor.
Is it healthier to eat raw carrots or cooked carrots?
When cooked, carrots release more vitamin A, and they are easier to digest. Raw carrots don’t have these health advantages.
Try these roasted carrots next time you need a simple vegetable side dish for your dinner. You’re going to be surprised how delicious they are. Enjoy!
Carrot Recipes:
- Carrot and Butternut Squash Soup
- Baby Carrots with Tarragon
- Cracker Barrel Baby Carrots
- Orange Glazed Carrot Ribbons
- Glazed Cranberry Carrots
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Roasted Carrots
Ingredients
- 12 large carrots
- 2 tablespoons extra-virgin olive oil
- 1¼ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons minced fresh dill or Italian parsley
Instructions
- Preheat the oven to 400°F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1½-inch-thick slices. (The carrots will shrink while cooking, so make the slices big).
- Place the carrots in a large bowl and toss with olive oil, salt and pepper.
- Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until lightly browned and tender. Toss the carrots with minced dill or parsley, season to taste and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
