These easy roasted carrots boast four ingredients–carrots, butter, salt, and pepper–and one simple and perfect technique for roasting them to magnificence, bringing out their earthy natural sweetness.
Roasted carrots. Sounds so simple, doesn’t it? Like you’d not even need a recipe? Not so. We’ve tried countless roasted carrot recipes in the last decade or so, and all of them left us with sadly unevenly cooked carrots that everyone just pushed around on their plates.
Until this recipe. Simple perfection that requires only 10 minutes of effort to produce an inexpensive, kid-friendly easy side dish for serving alongside spiced roast chicken, roast turkey with stuffing and vegetables, or a roasted pork loin.
Why our testers loved this
Our testers love that these carrots are “tender, soft, and perfect”, quick and easy to prepare, an inexpensive healthy side dish that everyone likes, and can be served with a multitude of other dishes.
Notes on ingredients
- Carrots–We recommend peeling the carrots for this recipe, but if you’re in a hurry, it’s ok to just give them a good scrub. You can use baby carrots, but keep them whole.
- Unsalted butter–If you need to substitute regular salted butter here, reduce the amount of salt in step 2 to 1/4 teaspoon.
How to make this recipe
- Heat the oven to 425°F and line a rimmed baking sheet with parchment or foil. Cut the carrots into quarters so that they are all approximately the same size, then toss them with butter.
- Season with salt and pepper.
- Spread them out in a single layer on the baking sheet and cover with foil.
- Roast the carrots. Cook the carrots covered for 15 minutes, then uncover and continue to roast until the carrots are tender. Season to taste and serve.
FAQs
Can I add spices to the carrots?
We find these roasted carrots to be quite lovely just as they are, although you can fancy them up and use curry powder to make curried roasted carrots, or finish them with fresh tarragon or chives or any herb you happen to have on hand, even fried sage leaves. For something slightly more exotic, we really love roasted carrots with dukkah.
Or you could multitask and add some slender wedges of red onions or shallots (as in the photo above) to the pan alongside the carrots and roast them at the same time.
Can I use baby carrots?
You can, but leave them whole and keep an eye on them during cooking, as their roasting time may need to be adjusted.
How long does it take to roast carrots at 425°F?
For this recipe, we found that it takes about 45 minutes of total cooking time to get perfectly tender, slightly browned carrots. If you prefer them a little crunchier, you can reduce the cooking time that they roast uncovered by 5 or 10 minutes.
Helpful tips
- To get ahead, peel and cut your carrots up to 4 days in advance. Store them in an airtight container in the refrigerator.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in a 400°F oven, or in a skillet over medium-low heat until warmed through.
- If you’ve got lots of leftover roasted carrots, use them to make roasted carrot soup.
More great roasted carrot recipes
☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Easy Roasted Carrots
These easy roasted carrots boast four ingredients–carrots, butter, salt, and pepper–and one simple and perfect technique for roasting them to magnificence, bringing out their earthy sweetness.
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Adjust the oven rack to the middle position and heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
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Cut each carrot in half crosswise and then cut each half lengthwise in halves or quarters as needed to create uniformly sized pieces. Toss the carrots in a large bowl along with the melted butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.
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Dump the carrots on the parchment-lined baking sheet and spread in a single layer. Cover the baking sheet tightly with aluminum foil and roast for 15 minutes.
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Remove the foil and continue to roast, stirring twice, until the carrots are well browned and tender, about 30 minutes more.
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Transfer to a serving dish. Season with salt and pepper to taste. Serve immediately or at room temperature.
- Get ahead–Carrots can be peeled and cut up to 4 days in advance. Store in an airtight container in the fridge.
- Storage–Leftover carrots can be stored in the fridge in a sealed container for up to 4 days. Rewarm in a 400°F oven or in a skillet over medium-low heat until warmed through.
- Add spices–You can add your favorite spices to the carrot mixture before roasting, or top them with fresh herbs after cooking.
Serving: 1portionCalories: 240kcal (12%)Carbohydrates: 33g (11%)Protein: 3g (6%)Fat: 12g (18%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mg (10%)Sodium: 256mg (11%)Potassium: 1092mg (31%)Fiber: 10g (42%)Sugar: 16g (18%)Vitamin A: 57183IU (1144%)Vitamin C: 20mg (24%)Calcium: 116mg (12%)Iron: 1mg (6%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
David Leite
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