The best way to make roasted carrots is in a very hot oven so they brown beautifully in the same time it cooks for the inside to become sweet and tender. Because nobody wants bland, colourless baked carrots that look like they’ve been boiled!
Great Roasted Carrots
I’ve said it before and I’ll say it again – the simplest way to add instant flavour to any vegetable is to roast it. The oven completely transforms bland vegetables, intensifying the natural flavour, caramelising sugar you didn’t even know was in it, and giving it colour by browning the outsides. And we all know colour = flavour!
And carrots are a wonderful example of roasting magic in action. Raw carrots – while crisp and fresh and has its place in this world – is simply no comparison to a pile of hot roasted carrots, sweet and tender on the inside, with caramelised edges!
What you need for Roasted Carrots
All you need for great roasted carrots is carrots, oil (preferably olive oil), salt and pepper. You will be eating this straight off the tray!
But I’ve also added garlic for extra flavour because I wanted to show you how I add it in partway through cooking so you don’t end up with little burnt garlic bits on the carrot. I do the same for ginger and dried herbs.
How to roast carrots
Peel then cut carrots into even chunks, toss in oil, salt and pepper, then roast for 30 minutes at 220°C/430°F, flipping halfway.
Garlic option – add it when you flip the carrots. This way, you end up with perfect little golden bits of garlic instead of bitter burn garlic.
Roasting at a high temperature is key here to get some lovely colour on the carrots which adds extra flavour. Most recipes use a lower temperature which will cook the carrots just fine, but it’s not high enough to brown them (and if you leave them in the oven longer, they overcook and become wrinkly and sad).
It’s best to cut them into large(ish) chunks so they don’t cook too quickly, otherwise they become overly soft before they brown.
PRO TIP: Frozen carrots (thawed) work just fine but they won’t brown as nicely because they hold more water inside.
How to serve roasted carrots
The obvious way is as a side – just pile it into a bowl and serve it alongside the main, see below for suggestions.
To turn it into a main affair, a really nice way to turn it into a salad is to drizzle over Tahini Sauce and add a sprinkle of almonds or pine nuts and coriander/cilantro – very Ottolenghi like!! Or add a big dollop of lemon yogurt. I’ve jotted these down in the recipe notes.
What goes well with roasted carrots
Roasted carrots go with all proteins – chicken, pork, lamb, beef, seafood.
I especially love serving them with roasts. Because I only have one oven, I only serve roasted carrots on the side when the roast can be kept warm for the 30 minutes it takes to roast the carrots without losing it’s freshness. Such roasts include these:
Specifically, I find it best to serve roast chicken fresh out of the oven so these carrots don’t make an appearance on the side of chicken. You could cook the carrots in the oven at the same time, but just be aware that the more you have in the oven, the longer it takes for things to cook (it’s an unknown you will need to manage) and whatever is on the bottom shelf won’t brown as nicely.
But don’t just restrict yourself to roasts! Roasted Carrots are a terrific quick side for quick midweek meals too. Here are a few suggestions:
So tell me – what flavourings you love on your roasted carrots? Plain, garlic, parmesan, lemon, herbs?? Share your ideas! – Nagi x
PS And here’s my other favourite way with roasted carrots – glazed with Brown Sugar. So good!
Watch how to make it
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Great Roasted Carrots
Ingredients
- 1 kg / 2 lb carrots , peeled and ends trimmed (Note 1)
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves , minced using garlic press or finely grated using microplane (optional, Note 2)
Extra flavouring options
- See Note 3
Optional garnish:
- Fresh parsley
Instructions
- Preheat oven to 220°C/430°F (200°C fan).
- Cut the carrots on the diagonal into 5cm / 2" lengths. Cut the thicker ones in half lengthwise so they are all roughly the same width.
- Place on a tray, drizzle with oil, sprinkle with salt and pepper, toss.
- Roast 20 minutes: Spread out on tray, roast 20 minutes.
- Flip & garlic: Remove from oven. Push carrots to one end, add garlic and toss. (Add other Flavour Options at this point too)
- Roast 10 minutes: Roast for a further 10 minutes. Remove from oven, toss carrots to coat in the garlicky oil and juices on the tray.
- Sprinkle with parsley and serve!
Recipe Notes:
I use a solid baking tray which retains heat much better than flimsy ones which also helps with browning. If you find you don't get as much colour as I do, then crank your oven up a bit at the end! 2. Garlic - added partway through baking so you don't end up with burnt black bits through your carrots, it's bitter and not pleasant. Do the same for ginger and dried herbs. Best to use garlic press or finely grate it using a microplane so you get a semi "paste" which sticks to / coats the carrots better than finely chopped garlic. Same applies to ginger. 3. MORE FLAVOUR OPTIONS Toss carrots in these before putting in oven:
- Parmesan - 1/4 cup (25g) grated Parmesan (reduce salt I recipe to 1/4 tsp)
- Parmesan crunch - 2 tbsp parmesan + 2 tbsp panko breadcrumbs
- Spice Mix of your choice - 1.5 to 2 tsp
- Dukkah - 2 tsp
- Moroccan - 3/4 tsp each paprika + cumin, 1/4 tsp cinnamon, 1/8 tsp tumeric, 1/4 tsp ginger powder
- Everyday seasoning - 3/4 tsp paprika, 3/4 tsp oregano or thyme, 1/4 tsp EACH onion and garlic powder
- Five Spice - 1/2 tsp (for subtle)
- 2 tsp ginger, finely grated using microplane
- 1 1/2 tsp dried herbs of choice (mixed, Italian, parsley, basil, thyme, oregano, or a mix)
- 1 tsp cumin seeds
- Squeeze of lemon juice (or lime!)
- One of the sauces below
- Sprinkle of parsley, chives, coriander/cilantro, green onions, thyme
- Toasted nuts (almonds, pine nuts, walnuts go especially well)
- Fresh sprinkling of parmesan
Nutrition Information:
Life of Dozer
Dozer banished outdoors for doing something naughty… I can’t specifically remember what, but that’s definitely his please let me back inside, I’ll be good! face, and that would’ve been the reason why I took a photo of him on the other side of the door!
Made this last night and my add-in was your honey mustard sauce. Delicious!
Love love this carrot recipe ! Thank you 🙏
Just cooked this recipe for at least the 20th time. My wife and daughter demand them about once a week. 😉 I know that this recipe doesn’t garner much attention anymore, but if you stumble across this, a carrot is not just a carrot once you’ve cooked them like this!
can I double recipe, roast ahead of time that day and then bring to Christmas dinner and reheat? serving 15
Kids (6 & 9) ate it all! Well be making this regularly. Thank you for a delicious recipe. The carrots turned out so sweet and without any added sugar!
To me, this is like smashing a bowl of fried hot chips, without the guilt!
Thanks Nagi ❤️
Amazingly delicious!
the multiple options for flavouring is very helpful.
really well-thought out recipe.
To turn this recipe into Tarragon Carrots, halfway through cooking, omit the garlic, and stir in a tablespoon of butter. Sprinkle with half a tablespoon of sugar. Return to oven, and when done, stir in 2 teaspoons of dried tarragon. Fabulous!
New to your blog! Hi! Absolutely delicious recipe and so easy! Thank you!
These roasted carrots are looking really tempting! I love roasted vegetables but roast carrot rarely as they never turned out this beautiful.. now I know what I was doing wrong! Will follow your tips and male a batch soon!
Best roasted carrots recipe I’ve tried! I was using another recipe, roasting at 400 degrees, but the key is your recipe, roasting at 430! Perfect caramelization!
Pretty sure Nagi writing “Ottolenghi-like” is my fave part of the Notes, and we’ll make this dish to accompany Easter Sunday dinner by Nagi: roast chook (the herb butter one, amazing!), Greek lemon potatoes, quinoa kale salad, and her chef’s tiramisu. All most delicious!
The temp is key here. I have never seen a roasted carrot temp so high and was hesitant but it works! I also used the “everyday spice” version and it was perfection. I finally have found my go to keeper!!
Cooked these AGAIN last night . By my estimate that is at least 20 occasions so far. My wife asks for these at least once a week. I always make double batches so we have some leftovers. If you haven’t tried them yet, go for it. They are special. Thanks Nagi!
Have made this so many times, and wondering if it would work with yams too?
Thanks Nagi. It is really great to get an email from you again. And carrots – great for Christmas dinner esp roasted. Poor old Dozer, still I’m sure he will get a Christmas dinner indoors. Stay safe. Happy Festive Season.
I’m thinking Christmas day… Any hints on cooking in advance?
Can you use baby carrots? If so, do you still cut them down to 2″ lengths? Does roasting times change?
Yes you can Patricia – the roasting time will be the same if the carrots are the same size. N x
Perfect accompaniment to a slow roast lamb shoulder. Even Mr 17, who claims to dislike carrots, ate them without complaint.
That’s the best compliment Lossie!!! N x