This recipe for roasted carrots is incredibly simple, and the cook time is just long enough for you to make a complete dinner while the veggies are in the oven. Start with whole carrots—never “baby carrots.” If you spot multicolored varieties at the farmers market in the fall or spring, grab them for a fun addition to your weeknight dinner. If they’re young and you don’t mind the carrot skins, you can skip peeling, but for a more elegant meal, grab that vegetable peeler and get to work.
It doesn’t really matter how you cut the carrots, as long as they’re evenly sized. Toss the cut carrots onto an unlined sheet pan—a barrier of parchment paper would slow their browning and rob you of the crispy edges and concentrated natural sweetness that comes from direct veg-on-metal action. Roasting the carrots in a hot oven will ensure they get nicely caramelized, but remember to stir them periodically as they roast to prevent burning. (This method also works well for other roasted veggies like brussels sprouts, parsnips, and sweet potatoes.)
This easy recipe takes well to all kinds of variation: Add some ground cumin or garlic powder (about 1 tsp. each) or a pinch of brown sugar before they go into the oven; then squeeze some fresh lemon juice or sprinkle some zest over the top when they’re out. Spoon the roasted carrots over a dish of whipped yogurt and garnish them with fresh herbs like more thyme (or switch it up with parsley, dill, or cilantro) and an extra drizzle of olive oil.
If you prefer something sweeter, try glazed carrots with maple syrup or chicken with honey-roasted carrots.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Preheat oven to 400°. Toss carrots, oil, and thyme in large bowl. Sprinkle generously with salt and pepper. Spread carrots in single layer on large rimmed baking sheet; dot with butter. Roast until carrots are tender and brown, stirring occasionally, about 40 minutes.
