Roasted Whole Carrots Recipe
This Roasted Whole Carrots recipe is all about simplicity and flavor. With just olive oil, salt, and pepper, the natural sweetness of the carrots shines through. It's a versatile side that fits seamlessly into everyday meals or special holiday spreads.
Servings: 6 servings
Ingredients
- 2 lbs whole carrots cleaned, stems cut, and peeled
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 425 °F (218 °C).
- Place the carrots onto a large baking sheet* in a single layer.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Toss to ensure all carrots are coated evenly with the oil and seasoning.
- Roast in the preheated oven for 20-25 minutes or until fork tender. You can check doneness by inserting a fork into the thickest part of a carrot; if it comes in and out easily, it should be ready.
- Transfer onto a serving platter and garnish with parsley before serving.
Notes
- Yields: Two pounds of roasted carrots serve 6 as a side dish. The nutritional values below are per serving.
- Carrots: I used whole carrots that are sold with stems. They tend to be thinner than regular carrots sold in plastic bags. This recipe would work with any carrot, but please remember that there is a direct correlation between the thickness of the carrots and cooking time. For best results, I recommend cutting larger carrots vertically to ensure they are equal in size for even roasting.
- Lining the baking sheet: I usually roast carrots without lining the baking sheet with parchment paper, as roasting them directly on the hot surface caramelizes them better. However, you can line the baking sheet with parchment paper if preferred.
- To Store: Let the roasted whole carrots cool, then transfer them to an airtight container. They’ll keep well in the refrigerator for 3 to 4 days. You can enjoy them cold, at room temperature, or reheated.
- To Reheat: I prefer warming them up in a low-heat oven (around 300°F/150°C) for 10–12 minutes. This gentle method helps preserve their texture and prevents them from drying out. You can also reheat them in a covered skillet over low heat if you're short on time.
To Freeze: While you can freeze roasted carrots, the texture will be softer once they are thawed. If that’s okay with you (for soups or purees), place the cooled carrots in a freezer-safe bag or container and freeze for up to a month. Thaw it overnight in the fridge and reheat it in the oven for best results.
Nutrition
Calories: 104kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 299mg | Potassium: 489mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25316IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 1mg
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