This recipe is deceptively simple–it tastes SO complex and amazing, but all you need are fresh carrots, extra-virgin olive oil, kosher salt, and black pepper. These roasted carrots are perfect for gracing your holiday table, yet easy enough for any night of the week!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Carrots – The smaller the carrots are, the better–I’ve actually found the topless organic carrots (ooh-la-la!) at my Walmart tend to be smaller, fresher, and tastier than the beautiful leafy-green carrots, not to mention quite a bit cheaper.
- Olive oil
- Kosher salt and freshly ground black pepper
- Potatoes – Optional, but I often pair my carrots up with baby Yukon Gold Potatoes, the itty bitty tiny ones.
How to Roast Whole Carrots
- To get started, preheat oven to 425. Line a baking sheet with aluminum foil and set aside. If the carrots have the leafy tops, trim the tops down to about 2″. Peel the carrots.
- Drizzle the oil over the carrots and toss to coat evenly. Season with kosher salt and freshly ground black pepper and spread evenly over prepared baking sheet. If using potatoes, rub with oil and season with salt and pepper and add to pan.
- Roast in preheated oven for about 20 minutes (a little less if your carrots are tiny, more if your carrots are large and/or if you’re at a higher altitude. The time also depends on your personal preference; if you prefer them a little crispy, pull them out of the oven when the tops are starting to brown). Remove from oven and serve immediately. You can also pop these bad boys on the grill–just stick them on a hot grill over indirect heat for about 15-20 minutes, turning once halfway through. Your mind will be blown.
Storing and Other Tips
- These carrots are definitely best right out of the oven. That said, if you have leftovers, store in an airtight container in the fridge and consume within 3-4 days for best results.
- If you’d like to experiment with other flavors, try out some flavored oils like garlic or rosemary. Dried herbs can burn while roasting veggies, so infused oils are a great way to add flavor without that risk.
Frequently Asked Questions
These carrots are best roasted fresh!
They are likely a little too large. If you can’t find petite carrots, you can par-boil them (cook them partially in boiling water) before roasting. To do this, bring a pot of water to a boil. Add a pinch of salt and add your carrots. Boil for 5 minutes, then drain and allow to steam dry for a minute or two before following the rest of the instructions above. This can be done with the small carrots as well if you prefer a softer texture.
Yes. While 425°F gives nice caramelization, not every dish is going to cook that hot! If you need to, drop the heat down to 375°F and roast for 30-35 minutes.
Yes, just be mindful of similar sizes and cooking times. Potatoes, parsnips, and beets would all cook in about the same amount of time.
How To Roast Whole Carrots
Equipment
Ingredients
- 1 pound carrots, whole the smaller the better
- 1 tablespoon olive oil extra virgin
- Kosher salt and freshly ground black pepper
- 1 pound Baby Yukon Gold potatoes plus an additional tablespoon of olive oil, optional
Instructions
Oven
- Preheat oven to 425℉. Line a baking sheet with aluminum foil and set aside.
- Peel the carrots. If the carrots have the leafy tops, trim the tops down to about 2″. Drizzle the oil over the carrots and toss to coat evenly, then season with kosher salt and freshly ground black pepper. If using potatoes, rub with oil and season with salt and pepper.
- Roast in preheated oven for about 20 minutes (a little less if your carrots are tiny, more if your carrots are large and/or if you’re at a higher altitude. The time also depends on your personal preference; if you prefer them a little crispy, pull them out of the oven when the tops are starting to brown.) Remove from oven and serve immediately.
Grill
- After seasoning the carrots with oil, salt, and pepper, place them on a hot grill over indirect heat for 15-20 minutes, turning once halfway through. Serve immediately.
Notes
- Why aren’t my carrots getting soft? They are likely a little too large. If you can’t find petite carrots, you can par-boil them (cook them partially in boiling water) before roasting. To do this, bring a pot of water to a boil. Add a pinch of salt and add your carrots. Boil for 5 minutes, then drain and allow to steam dry for a minute or two before following the rest of the instructions above. This can be done with the small carrots as well if you prefer a softer texture.
- These carrots are definitely best right out of the oven. That said, if you have leftovers, store in an airtight container in the fridge and consume within 3-4 days for best results.
- If you’d like to experiment with other flavors, try out some flavored oils like garlic or rosemary. Dried herbs can burn while roasting veggies, so infused oils are a great way to add flavor without that risk.
Questions & Reviews
Why peel carrots, I never peel carrots, just scrub them with a vegetable brush. You’re stripping away nutrients and flavor found in the skin. Don’t throw away the tops, they’re edible and nutritious, they’re full of vitamin A.
You are welcome to leave your carrots unpeeled if you prefer 🙂