Roasted Plain Carrots

roast carrots in a white bowl with a serving spoon resting on the spoon with a beige napkin around the bowl

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.

Course Side Dish

Cuisine English

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 164kcal

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Ingredients

1 kg carrots
½ tsp fine sea salt
2 tbsp olive oil

Metric - U S Customary

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