How To Roast Whole Carrots
Gorgeous roasted or grilled, seasoned whole carrots are a delicious side addition to any meal.
Servings servings
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.
Nutrition
Calories: 31kcal, Fat: 4g, Saturated Fat: 0.5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 0.1mg, Potassium: 0.04mg, Calcium: 0.04mg, Iron: 0.02mg
Calories: 31kcal
Cost: $5
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!