Why you’ll love this roasted carrots recipe
- The unique seasoning blend will make these roasted carrots unforgettable. Cumin and coriander bring a subtle spice while caraway seeds balance the recipe with their nutty, peppery flavor.
- This side dish is so easy to make. Since it roasts in the oven, I like to serve it when I’m making a stovetop dish, or even a grilled protein like my grilled chicken thighs. If your main dish roasts in the oven at the same temperature, you can totally make it work with this, too.
- Cooked carrots are a great way to add color and variation to your menu. I like to serve these carrots instead of serving a carb-heavy side dish. Pair it with a green veggie and a protein, and you have a complete meal.
More carrot recipes you’ll love: tarragon glazed carrots / tropical salad with mango dressing / creamy carrot ginger soup / morning glory muffins
How to make roasted carrots
Prep your carrots. Preheat your oven to 400˚F and line a baking sheet with parchment paper. Then, peel and slice your carrots. I like to slice mine on a bias and leave them fairly thick. This gives them a little more water-retaining power and prevents them from drying out in the oven.
Season the carrots. Place the carrots in a large mixing bowl and drizzle them with olive oil. Add the rest of the spices and stir to coat the carrots in them.
Roast the carrots. Transfer the carrots to your prepared baking sheet and put them in the oven for 25-30 minutes. The carrots will be nice and tender and browned on some sides.
Garnish and serve. Remove them from the oven and garnish with fresh parsley. Then, transfer them to a serving dish or serve immediately.
Frequently asked questions
I always prefer to peel my carrots, but it’s not a requirement. Since carrots do grow in the dirt, make sure to wash them well before slicing and seasoning.
When carrots are roasted at a high heat, the natural sugars present in the carrots go through a caramelization process resulting in a much more intense and sweet flavor.
If they’re dry, you most likely overcooked them, but make sure you’re using enough olive oil and don’t slice your carrots too thin. If you feel like your carrots are still getting a bit dried out, you can try soaking them in some water for about 10 – 15 minutes before seasoning/roasting them.
More veggie side dishes to try: crispy brussels sprouts / curried cauliflower / how to cook frozen peas / microwave steamed broccoli
Roasted Carrots
Ingredients
- 1 1/2 – 2 pounds carrots, peeled and sliced
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 1/2 teaspoons cumin
- 1/2 – 1 teaspoon caraway seeds, to taste
- 1/2 teaspoon ground coriander
- 1 teaspoon coarse salt
- 1 tablespoon fresh parsley
Instructions
- Prep your carrots. Preheat your oven to 400˚F and line a baking sheet with parchment paper. Then, peel and slice your carrots. I like to slice mine on a bias and leave them fairly thick. This gives them a little more water-retaining power and prevents them from drying out in the oven.
- Season the carrots. Place the carrots in a large mixing bowl and drizzle them with olive oil. Add the rest of the spices and stir to coat the carrots in them.
- Roast the carrots. Transfer the carrots to your prepared baking sheet and put them in the oven for 25-30 minutes. The carrots will be nice and tender and browned on some sides.
- Garnish and serve. Remove them from the oven and garnish with fresh parsley. Then, transfer them to a serving dish or serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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