Simple Roast Carrots are hands down better than your ordinary boiled fellows. They're nutty, buttery and sweet with caramel flavours from all that clever roasting.
Roasting vegetables really lift them to another level, releasing all that sweetness that you didn't realise was in there and just intensifying the flavour in the very best way. I'm in, are you?
*Scroll down for the complete printable recipe card at the bottom of this post*
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Ingredients
Only a few ingredients here.
- 1 kg (35oz) carrots
- half a tsp fine sea salt
- 2 tbsp olive oil - or similar oil - I love to use extra virgin olive oil as it's flavour is perfect here.
Method
- Preheat your oven to 220 C/430F/Gas Mark 7
- Peel and top and tail your carrots. The idea here is to cut your carrots into similar sized pieces so to have them cook in the same sort of time. You want largeish chunks otherwise they will shrivel up too quickly in the heat. I recommend the thicker chunks (top of the carrot) to be 3 cm square or so. The thinner ends of the carrots (bottom of the carrots) can be longer. I like to cut them on the diagonal too.
- I start by cutting all of them in half.
- Then I set about cutting them up into roughly the same sizes.
- Put them into a bowl with the 2 tbsp olive oil and half a tsp of sea salt and mix the whole lot together in order to completely coat the carrot chunks in oil and salt.
- Empty out onto your baking tray. I like to line my baking trays with a reusable baking liner but baking paper will work too.
- Level them out evenly and bake for 20 to 25 minutes in the oven. You want them to be a bit golden brown in places but not starting to shrivel.
- Serve straight away or allow to cool before covering and putting in the fridge to be reheated at another time.
Serving Suggestions
Simple roasted carrots are eager to please, they're mild, sweet characters lend them to most things and make them an absolute staple for Sunday Lunch, Christmas, Thanksgiving as well as easy midweek meals especially as leftovers from the aforementioned. Here are a few of my favourite combos.
- Roast Gammon
- Slow Cooker Roast Beef
- Slow Cooker Beef Brisket
- Slow Cooker Gammon
- Slow Cooker Gammon in Brown Sugar
- Slow Cooker Roast Chicken
- Slow Cooker Turkey Crown
- Roast Brisket
- Slow Cooker Beef Stroganoff
How to store leftovers
Cover leftovers when cool and store in the fridge fridge for up to 3 days. They are best reheated in the microwave.
Roasted carrots freeze well. Freeze in a plastic container when completely cook or in a freezer bag. They last for up to 3 months. Best to reheat them in the microwave as above.
Variations
These guys are easy to snazz up simply by adding herbs or seasonings. My favourite ways are by adding these flavours to the carrots with the oil and salt.
- Pinch of chilli flakes
- tsp of garlic powder
- half a tsp of smoked paprika (more if the mild version)
- tsp of dried or a few sprigs of fresh thyme
- half a tsp of mixed herbs
- flavoured oils like garlic, walnut, sesame
- make it a main meal with a drizzle of Tahini
and of course you can mix and match here to suit your particular vibe in the meal moment.
Top Tips
- Cut your carrots to roughly the same size so as they cook in the same timescale.
- To check if they are cooked use a fork to see if they are tender.
- They look prettier if you cut them on the diagonal.
- Reheat leftovers in the microwave.
- You do need to peel your carrots.
- You can buy the thin whole carrots and leave them whole for a really pretty plate of carrots, great for entertaining.
- Use flavoured oils and spices to add an easy twist.
More Sides Recipes
- Slow Cooker Dauphinoise Potatoes
- Dauphinoise Potatoes
- Braised Red Cabbage
- Slow Cooker Red Cabbage
- Easy Ratatouille
- Roasted Broccoli
- Creamed Spinach
- Slow Cooker Mac & Cheese
- Cauliflower Cheese
- Crispy Roast Potatoes
- Oven Baked Potato Wedges
Roasted Plain Carrots
Ingredients
- 1 kg carrots
- ½ tsp fine sea salt
- 2 tbsp olive oil
Instructions
- Preheat your oven to 220 C/430F/Gas Mark 7
- Peel and top and tail your carrots. The idea here is to cut your carrots into similar sized pieces so to have them cook in the same sort of time. You want largeish chunks otherwise they will shrivel up too quickly in the heat. I recommend the thicker chunks (top of the carrot) to be 3 cm square or so. The thinner ends of the carrots (bottom of the carrots) can be longer. I like to cut them on the diagonal too.
- I start by cutting all of them in half.
- Then I set about cutting them up into roughly the same sizes.
- Put them into a bowl with the 2 tbsp olive oil and half a tsp of sea salt and mix the whole lot together in order to completely coat the carrot chunks in oil and salt.
- Empty out onto your baking tray. I like to line my baking trays with a reusable baking liner but baking paper will work too.
- Level them out evenly and bake for 20 to 25 minutes in the oven. You want them to be a bit golden brown in places but not starting to shrivel.
- Serve straight away or allow to cool before covering and putting in the fridge to be reheated at another time.
Notes
- Cut your carrots to roughly the same size so as they cook in the same timescale.
- To check if they are cooked use a fork to see if they are tender.
- They look prettier if you cut them on the diagonal.
- Reheat leftovers in the microwave.
- You do need to peel your carrots.
- You can buy the thin whole carrots and leave them whole for a really pretty plate of carrots, great for entertaining.
- Use flavoured oils and spices to add an easy twist.
Nutrition
All nutritional information is approximate and intended only as a guide.
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