3 ways to make Perfectly Roasted Carrots (Ideal as a Side Dish)

• Food: Roasted Carrots 
• Writer: Nicolas Wilson
• Content-Type: Food Blog

Sweet potatoes and Brussels sprouts, step aside! Roasted carrots are my new favorite veggie side dish.

Carrots, like other vegetables, roast to create a deep, concentrated taste and golden, caramelized edges. So delectable! Carrots are very inexpensive and simple to store. ( Roasted Carrots)

If you’ve ever been disappointed by steamed carrots (trust me, I’ve been there), trust me when I say that carrots are significantly more fascinating.

carrots are a simple and healthful evening side dish that will also brighten up your Thanksgiving table.

Today, I’m going to show you how to make delicious roasted carrots. I enjoy variety, and I know you do as well, so I created two entertaining alternatives.

The first is a little peppery, while the second is a little more decadent, with a light honey-butter sauce. Who’d have guessed carrots could be so delectable?

Roasted Carrots (Basic)

Because these aren’t dull, I put “basic” in quotes. Carrots’ finest features are brought out when they are roasted. Simply toss carrots with olive oil, salt, and pepper to prepare them. Bake until golden brown on the rims and soft all the way through.

Serve these simple carrots over classic or hearty main courses like Thanksgiving turkey, lasagna, or mac and cheese.

Roasted Carrots with Spices

If spicy sweet potatoes are your thing, you’ll adore these spiced carrots.

You’ll make them the same way you’d make conventional carrots, but instead of olive oil and salt, add a generous amount of chili powder and crushed cinnamon. Those two spices may seem odd together, but they go so well with the sweet and savory carrots.

I provided a chili powder range so you could control the level of spice. These would go well with substantial Mexican foods like enchiladas. In my cookbook, I also used them in a Moroccan-style salad (page 62).

Carrots roasted in honey butter

If you haven’t yet converted to carrots, these honey butter carrots will. They’re buttery, sweet, and salty all at the same time.

To create them, toss “basic” carrots in a honey-butter sauce that’s extremely easy to make. With one tablespoon of butter and one tablespoon of honey, you can make the sauce in about 5 minutes on the burner.

Allow the butter to brown for a minute before removing it from the heat and whisking in the honey for optimum flavor.

These carrots are wonderful for a special brunch or family meal, such as Thanksgiving (they’d go great with mashed potatoes). Serve them alongside arugula and wild rice salad, stuffed acorn squash, or lentil-baked ziti.

Roasted Carrots

Who’d have guessed carrots could be that tasty? Carrots roasted in the oven are a quick, healthful, and inexpensive side dish. This is the only recipe you’ll ever need for carrots! This recipe serves 4 to 6 people as a side dish.

INGREDIENTS

Basic roasted carrots

• 2 pounds carrots
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon fine sea salt
• Freshly ground black pepper, to taste
• Optional garnish: 2 teaspoons chopped fresh chives, green onions, parsley, or dill

For the spiced version, you’ll also need:

• ½ to 1 ½ teaspoon chili powder (use less for more mild carrots, or the full amount for spicy carrots)
• ½ teaspoon ground cinnamon

For the honey butter version, you’ll also need:

• 1 tablespoon unsalted butter
• 1 tablespoon honey

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). If preferred, line a large rimmed baking sheet with parchment paper for easier cleanup.
2. Peel your carrots and cut them on the diagonal so that each piece is about 12 inches thick at its widest point (see photos).
3. On a baking pan, arrange the carrots. Add the olive oil, salt, and a few grinds of black pepper to taste.
4. Toss the carrots in the oil and seasonings until they are gently coated. Make a single layer using them. Roast the carrots for 25 to 40 minutes, flipping midway, until they’re caramelized on the edges and easily punctured with a fork. (Heirloom carrots can be roasted in as little as 25 minutes, but normal carrots are denser and take 35 to 40 minutes to roast.)
5. If using, sprinkle fresh herbs over the cooked carrots. Warm carrots should be served straight off the sheet pan or a serving dish. Carrots can be stored in the refrigerator for 3 to 4 days if covered and refrigerated. Before serving, gently reheat the dish.

NOTES

• ADD THE CHILI POWDER AND CINNAMON TO THE OLIVE OIL AND SALT IF MAKING THE SPICED VERSION.
• IF MAKING THE HONEY BUTTER VERSION: Melt the butter in your smallest saucepan over medium heat when the carrots are almost done roasting. Cover the pan to prevent splatters and continue cooking, rotating the pan regularly, for about 2 minutes, or until golden specks appear at the bottom. Take the pan off the heat and add the honey. Drizzle the mixture over the carrots after they’re done and toss to coat.
• TO MAKE IT DAIRY-FREE/VEGAN: Make either the plain or spicy versions.
• PREPARE IN ADVANCE: The carrots can be peeled and sliced ahead of time. Refrigerate them in a dish of water until you’re ready to roast them for optimal freshness. Before continuing, drain and pat dry.
• DOUBLE IT: Roast two pans of carrots at the same time in the oven. Simply place two racks near the center of the oven before turning it on. Switch the pans on their rack locations halfway through cooking the carrots (from top to bottom, and bottom to top).