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Roasted Carrots
David Atikson

Roasted Carrots: Sweet, Tender & Irresistibly Simple

Tender, caramelized roasted carrots with olive oil, salt, and pepper the perfect simple side dish.  
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 103
Ingredients Method Notes

Ingredients
  

  • 2 pounds carrots washed peeled and cut if large
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper plus additional to taste as needed
  • chopped fresh parsley for garnish optional

Method
 

  1. Preheat oven to 425°F and line a baking sheet pan with parchment paper.
  2. Toss carrots with oil and seasoning.
  3. Pour onto prepared baking sheet. Arrange in a single layer.
  4. Bake 18-20 minutes for baby carrots, 25-30 minutes for larger carrots until fork-tender.
  5. Serve warm, garnished with parsley if desired.

Notes

Young fresh carrots roast quickly; larger carrots may need 10–15 minutes longer.
Cut into 1½-inch chunks for even cooking.
For sweeter carrots, add honey or brown sugar before roasting