These easy roasted carrots boast four ingredients–carrots, butter, salt, and pepper–and one simple and perfect technique for roasting them to magnificence, bringing out their earthy sweetness.
Easy Roasted Carrots
- Quick Glance
- 10 M
- 55 M
- Serves 2 to 4
Adjust the oven rack to the middle position and heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
Cut each carrot in half crosswise and then cut each half lengthwise in halves or quarters as needed to create uniformly sized pieces. Toss the carrots in a large bowl along with the melted butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.
Dump the carrots on the parchment-lined baking sheet and spread in a single layer. Cover the baking sheet tightly with aluminum foil and roast for 15 minutes.
Remove the foil and continue to roast, stirring twice, until the carrots are well browned and tender, about 30 minutes more.
Transfer to a serving dish. Season with salt and pepper to taste. Serve immediately or at room temperature. Originally published July 10, 2018.
Easy Roasted Carrot Variations
We find these roasted carrots to be quite lovely just as they are, although you can fancy them up with a sprinkle of curry powder, fresh tarragon or chives or any herb you happen to have on hand, even fried sage leaves. Or you could multitask and add some slender wedges of red onions or shallots (as in the photo above) to the pan alongside the carrots and roast them at the same time. Go crazy.
Recipe Testers' Tips
Amazingly delicious and simple carrots. Roasting the carrots with the foil on made the carrots lovely and tender on the inside with a crisp exterior. They were sweet and buttery with just the right amount of spice from the salt and pepper.
They would be wonderful with other vegetables as well—maybe some parsnips, potatoes, and onions or sweet potatoes. The possibilities are endless. The perfect method for perfect results. An incredibly tasty vegetable.
These easy roasted carrots have a wonderful caramelized flavor. This is a great dish to accompany a more complicated meal because the carrots are quick to prepare. Then, for the next 45 minutes, you can smell the delightful scent of the carrots roasting while you prepare the rest of the meal.
I chose to use a variety of different kinds of carrots and found that although they all had wonderful flavor, some were much sweeter than others. I found the traditional orange carrot to be the sweetest.
Roasted carrots are a weeknight dinner staple in our house due to the fact that carrots never seem to go bad and are always the last vegetable remaining once time-sensitive veggies have been consumed. But I can never seem to get the timing and temperature down to produce an adequately roasted carrot. Mine always end up a little too charred before the insides are tender. So we eat scorchingly hot carrots that are somehow still crunchy inside.
This recipe changes this forever!
Covering the carrots for a bit of the cooking time gives them the steam they need to cook the insides. Using butter instead of oil was also key as it browns while the carrot caramelizes to produce the most incredible flavor. My husband insisted the carrots had cinnamon on them and couldn't believe it was just the carrot and butter producing the warm, sweet flavors. This recipe has been downloaded to my permanent memory and will be how I cook carrots from here on out!
I look forward to trying this again with some different spices and using the same technique on other root vegetables!
What a simple but delicious vegetable side dish! I topped the roasted carrots with fresh tarragon and chives. So simple and so satisfying. I'll be making these again.
We followed this recipe for easy roasted carrots to the T, even peeling the carrots, which we never do. And guess what? The method works. It always delights us when a recipe using a few ingredients teaches a method that is exceptional.
This recipe works as described and the finished carrots are delightful and delicious. Yes, we will make these again, and we will play with seasoning additions–crisp buttered sage or a sprinkle of curry or a handful of herbs.
File these easy roasted carrots under cheap, versatile, and easy sides that everybody likes.
I prepped the carrots in about 5 minutes—melt the butter in a bowl large enough to toss the carrots in to save yourself a dish. Before tossing everything together, I stirred the salt and pepper into the butter for better coverage.
The carrots are equally delicious straight from the oven or at room temperature. They won’t last long, so make extras.
This is my new favorite way to cook carrots. I live with someone who much prefers raw carrots and always turns his nose up when I serve them cooked. But we both really enjoyed these. I love that they are hands-off and that you can customise the spices you use depending on what you are serving them with.
When one of the farmers at the market I manage had the season's first carrots, I kicked myself for having already purchased carrots at Trader Joe's, thinking this recipe would benefit from the best and most tender carrots of springtime. I needn't have been concerned. As I sat oven-side with a fork and the baking sheet, I devoured the better part of a pound of the pound and a half of these roasted carrots, solo.
Whether it was the method, the carrots, or a combination of both, they were simultaneously sweet and root-y, much like a roasted parsnip. They would be tasty year-round and an easy excellent addition to any meal needing another vegetable or a hint of color. I'd like to try a mix of yellow, orange, and purple carrots with a future batch.
These easy roasted carrots turned out tender, soft, and perfect! I thought the carrots were tasty and tender, however, I would have used maybe another two tablespoons of butter and maybe tried some different spices and herb blends with the carrots to give them more flavor.