Easy Roasted Carrots

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.

Baking sheet lined with parchment and covered with easy roasted carrots and onions with burnt edges

Roasted carrots. Sounds so simple, doesn’t it? Like you’d not even need a recipe? Not so. We’ve tried countless roasted carrot recipes in the last decade or so, and all of them left us with sadly unevenly cooked carrots that everyone just pushed around on their plates. Until this recipe. Simple perfection.–Renee Schettler

Easy Roasted Carrots

  • Quick Glance
  • (1)
  • 10 M
  • 55 M
  • Serves 2 to 4
5/5 - 1 reviews
Print RecipeBuy the How to Roast Everything cookbook

Want it? Click it.

Ingredients


Directions

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.

Print RecipeBuy the How to Roast Everything cookbook

Want it? Click it.

    Easy Roasted Carrot Variations

    • Tux variation

      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' Reviews

    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.

    HUNGRY FOR MORE?

    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

    Comments

    Have something to say?

    Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

    Rate this recipe!

    Have you tried this recipe? Let us know what you think.

    Upload a picture of your dish