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Roasted Carrots

Roasted Carrots evoke vibrant colors and earthy sweetness, transforming simple carrots into a delightful and nutritious side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds carrots, peeled and sliced on the diagonal About 6 cups
  • 2 tablespoons olive oil Helps achieve a beautiful golden color
  • 1/2 teaspoon salt Amplifies the sweetness of the carrots
  • 1/4 teaspoon pepper Freshly ground for warmth
  • 1/2 teaspoon paprika Adds a smoky undertone
  • 1/2 teaspoon garlic powder Infuses aromatic depth
  • 2 tablespoons finely chopped fresh parsley Or 2 teaspoons of fresh thyme
  • 2 tablespoons honey Adds a caramelized finish
  • 1 tablespoon unsalted butter, melted Brings creamy richness
  • 1/2 teaspoon ground cinnamon Adds a warm note

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Peel the carrots and trim the tops, then slice them on the diagonal into pieces about 1/2 inch thick.
Seasoning
  1. Place the prepared carrots on a large sheet pan and drizzle with olive oil.
  2. Sprinkle with salt, pepper, paprika, and garlic powder, or just toss with olive oil and salt for sweet carrots.
Roasting
  1. Toss the carrots thoroughly to coat them evenly in the seasoning.
  2. Spread them in a single layer on the sheet pan.
  3. Roast for 10 minutes, then toss the carrots and continue roasting for an additional 8-15 minutes until caramelized and tender.
Finishing Touches
  1. Toss the roasted carrots with fresh parsley or thyme before serving, or whisk together honey, melted butter, and cinnamon and drizzle over the hot carrots.

Notes

Cut the carrots uniformly for even cooking. Feel free to experiment with spices like cumin or coriander. Broil for extra crispiness if desired.