You guys! Winter is coming…and I am super excited to get roasting!
These carrots are extra fancy—but so easy!
This simple, roasted side dish has a TON of visual impact on your dinner table—with minimal effort.
Your oven basically does all the work.
They’ll be at home on your holiday table, a Sunday feast, or an impromptu weeknight get together.
This is one of my old standbys for gussying up a dinner table with *almost* no effort.
For this batch, I used a mixture of orange, yellow, and purple carrots.
I found them all at the Whole Foods down the road from us. (Don’t judge!)
You can also check your local market or farmstand.
The idea for these is that they are super rustic looking because they’re still wearing their natural green hats.
I trimmed the greens off and left maybe 3 inches on top.
The main thing here is that you want to keep your carrots mostly the same size, so they roast evenly.
If you have a few carrots that are way bigger/thicker than the others, just slice them in half lengthwise and keep moving.
Customize these carrots to fit your menu
This post is more method than actual, strict recipe.
Which means that you can customize it to fit pretty much any kind of meal.
If this is your first time roasting whole carrots, here’s what I’d recommend.
Follow the cooking times approximately (everyone’s oven is different, just keep an eye on them).
This is pretty much common sense, but here’s a foolproof way to know when your carrots are cooked.
Poke one of the thickest ones with the tip of a very sharp knife.
You’ll know immediately if they’re done (the knife will slide in like butter) or if they need more time (they’ll feel harder and raw inside).
Use my seasoning recommendations as a base, or get creative!
Just don’t overdo it on the spice. With certain seasonings (cinnamon, clove, garlic, etc.), a little goes a long way!
How to season roasted carrots
For example, try a combination of:
- Minced fresh cilantro, lime juice, ginger, and coconut oil for a Thai-inspired flavor
- Garlic, chili flakes, and cumin to take these carrots south of the border
- Sesame seeds, garlic, ginger, and sesame oil for a Chinese feel
- Oregano, garlic, and freshly grated Parmesan cheese if you want to go Italian
- Turmeric, cinnamon, garlic, and ginger for a curry-type situation
- Cinnamon, ginger, orange zest, and a little brown sugar for fancy, glazed carrots
You get the idea. Use your imagination—and your taste buds!
Alrighty! To the ovens!
Whole Roasted Carrots
21-24 whole carrots, with tops trimmed
1/2 – 1 tsp. kosher salt, to taste
1/2 – 1 tsp. granulated garlic, to taste
1/2 – 1 tsp. ground black pepper, to taste
1-2 Tablespoons dried parsley flakes
juice from 1/2 a large lemon
Serves 6-8 as a side dish
Do a little prep
Preheat your oven to 375-degrees F.
Line a sheet pan with aluminum foil or parchment paper. Spritz or rub with a little olive oil. Set aside.
Prep your carrots
If your carrots came with long, leafy tops, trim them so that they have about 2-3 inches of greens left.
Give them a quick scrub under cold water and dry them well.
I typically leave the peels on mine. This is pretty much a preference.
By all means, peel your carrots if you want a more polished presentation.
Line your carrots up on your prepared sheet pan. I alternate them like this so they fit better.
Drizzle with olive oil.
Sprinkle with kosher salt, granulated garlic, black pepper, and dried parsley.
(If you’re using other, powdered spices, you might want to mix them all up in a bowl to help get the seasoning more uniform. Up to you.)
Squeeze half a lemon over the whole shebang.
And…you basically just did all the cooking that you’re going to do. Your oven will do the rest.
Roast your whole carrots
Slide your pan into your preheated, 375-degree F oven.
Roast for 35-45 minutes, or until fork tender.
When they’re done, yank your pan out of the oven and set it on a rack.
Serve your whole roasted carrots
Transfer to a dish and serve immediately!
Did you make these roasted carrots? What kind of seasonings did you use? Leave a comment below, let us know!