Great Roasted Carrots

Name: Great Roasted Carrots
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 5
Cuisine: Western
Ingredients: 1 kg (2 lb) carrots, peeled and ends trimmed; 2 tbsp olive oil; ¾ tsp salt; ½ tsp black pepper; 2 garlic cloves, minced using a garlic press or finely grated, optional; See Note 3; fresh parsley

Roasted carrot pieces with browned edges and a scattering of parsley on a baking tray. — Roasted carrots with parsley on a tray.

Roast carrots in a hot oven until browned at the edges and sweet and tender inside. Add optional garlic partway through cooking for extra flavor.

By Cookin' KitchenOctober 19, 2026

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Total: 35 minutes
Servings: 5 servings

Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 5

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Recipe

Great Roasted Carrots

Roast carrots in a hot oven until browned at the edges and sweet and tender inside. Add optional garlic partway through cooking for extra flavor.

Cookin' · https://cookin.club/recipes/great-roasted-carrots

Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 5

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Ingredients

5 servings

For 5 servings

Equipment

Oven
Baking tray
Garlic press or microplane

Instructions

Step 1: Preheat the oven to 220°C/430°F (200°C fan).
Step 2: Cut the carrots on the diagonal into 5 cm / 2-inch lengths. Cut thicker pieces in half lengthwise so they are roughly the same width.
Step 3: Place the carrots on a tray, drizzle with oil, sprinkle with salt and pepper, and toss.
Step 4: Spread the carrots out on the tray and roast for 20 minutes.
Step 5: Remove the tray from the oven. Push the carrots to one end, add the garlic, and toss. Add any optional flavorings intended for this point as well.
Step 6: Roast for a further 10 minutes. Remove from the oven and toss the carrots to coat them in the garlicky oil and juices on the tray.
Step 7: Sprinkle with parsley and serve.

Notes

Thawed frozen carrots work, but their extra moisture means they may not brown as well as fresh carrots.

A sturdy baking tray retains heat better than a flimsy one. If the carrots need more color, turn up the oven briefly at the end.

Optional flavor variations

Toss these with the carrots before roasting: 1/4 cup (25 g) grated Parmesan, reducing the salt to 1/4 teaspoon; 2 tablespoons Parmesan with 2 tablespoons panko breadcrumbs; 1.5 to 2 teaspoons spice mix; 2 teaspoons dukkah; or a Moroccan mix of 3/4 teaspoon each paprika and cumin, 1/4 teaspoon cinnamon, 1/8 teaspoon turmeric, and 1/4 teaspoon ginger powder. For everyday seasoning, use 3/4 teaspoon paprika, 3/4 teaspoon oregano or thyme, and 1/4 teaspoon each onion powder and garlic powder. Five-spice can be added at 1/2 teaspoon for a subtle flavor.

Add these when turning the carrots after 20 minutes: 2 teaspoons finely grated ginger, 1 1/2 teaspoons dried herbs, or 1 teaspoon cumin seeds.

To finish, try a squeeze of lemon or lime juice, a sauce, fresh parsley, chives, coriander, green onions or thyme, toasted almonds, pine nuts or walnuts, or a sprinkle of Parmesan.

Nutrition per serving

Calories: 132 kcal
Fat: 6 g
Saturated fat: 1 g
Carbohydrates: 19 g
Sugar: 9 g
Fiber: 6 g
Protein: 2 g
Sodium: 487 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Roast carrots in a hot oven for browned edges and a sweet, tender center. Olive oil, salt and pepper are all you need; optional garlic adds extra flavor.

Close-up of browned roasted carrots sprinkled with parsley. — A close view of the browned, tender carrots.

Carrots, garlic, olive oil, salt and pepper arranged on a surface. — The ingredients for roasted carrots.

Great Roasted Carrots