roasted carrots recipe

Roasted carrots drizzled with a little oil and finished with Feta, a drizzle of truffle oil, fresh lemon and lemon zest. My FAVORITE way to eat carrots!

Roasted Heirloom Carrots with Feta, Truffle and Lemon Zest

carrots (about 6 oz total)

olive oil

kosher salt

black pepper (to taste)

.375 oz feta cheese

lemon

lemon juice

tsp white truffle olive oil

Preheat oven to 350°F.

Wash, dry and trim the stems of the carrots.

Place carrots on a baking sheet and drizzle with olive oil, salt and black pepper.

Bake until crisp-tender and browned, about 35 minutes.

While the carrots are still hot, season with more salt, drizzle the white truffle oil, top with lemon juice, lemon zest and crumbled feta.

A couple of small tips make all the difference in making the BEST roasted carrots! Roasted at a high temperature, these carrots are perfectly tender with beautiful caramelized edges. So many ways to flavor roasted carrots, whether you like them sweet or savory.

Simple Roasted Carrots Recipe

carrots

virgin olive oil

Kosher salt

Black pepper

garlic (finely minced)

lime (juice of)

Parsley

Heat your oven to 400 degrees F.

Place the sliced carrots in a large mixing bowl, and add a generous drizzle of extra virgin olive oil (about 2 tbsp or so.) Season with kosher salt and black pepper. Toss to combine.

Transfer the carrots to a baking pan, making sure to spread them well in one single layer.

Roast in the heated oven for 20 to 30 minutes or until tender and slightly caramelized. Check part-way through and turn carrots over to get even color on both sides.)

Remove from oven. Transfer the roasted carrots to a serving bowl. Here, you can add flavor to your liking. To follow the recipe, season with turmeric and harissa spice blend. If you like, add a little minced garlic and a splash of lime juice. Toss to combine. Garnish with fresh parsley.

Bring sweetness to your Thanksgiving dinner table with these lemon-maple roasted carrots. This dish complements the greens, potatoes, and turkey on your plate.

Lemon-Maple Roasted Carrots

lb. carrots

coriander seeds, crushed

Pepper

maple syrup

c. fresh cilantro leaves

These easy roasted carrots with citrus vinaigrette are a colorful side dish that's perfect for holidays and Easter. 

Roasted Carrots with Citrus Vinaigrette

navel orange

honey

sesame seeds,

Heat oven to 425°F. On two large rimmed baking sheets, toss carrots with 2 tablespoon&nbsp;oil and 1/2&nbsp;teaspoon&nbsp;each salt and pepper. Nestle orange half, cut side down, onto 1 baking sheet and roast both until carrots are golden brown and tender, 25 to 30 minutes. Transfer to platter.&nbsp;

Using tongs, squeeze juice of orange half into a bowl (you should get about 2 tablespoons); whisk in lemon juice, honey, remaining tbsp of&nbsp;oil, and 1/4&nbsp;teaspoon&nbsp;each salt and pepper. Spoon over carrots just before serving and sprinkle with sesame seeds if desired.

These sweet &amp; spicy Oven Roasted Carrots (with maple syrup &amp; crushed red pepper) are fork tender with caramelized edges. There is no better way to eat carrots!

Spicy Maple Roasted Carrots Recipe

carrots (peeled and cut on the diagonal into slices about 1/2" wide and

red pepper

Salt and pepper

Preheat oven to 400 degrees.

Combine carrots, oil, syrup, crushed red pepper and salt and pepper in a large bowl. Pour onto baking sheet. Roast for about 30 minutes, flipping carrots after 20 minutes. Taste and season with additional salt and pepper. Serve warm.

https://content.jwplatform.com/videos/JWwDruK6.mp4

Spice up your side dishes with this Roasted Carrots recipe. Simply made with sweet maple syrup and spicy crushed red pepper, these caramelized carrots instantly elevate any meal with just a handful of ingredients.

MAPLE ROASTED CARROTS

Roasted carrots, so tender, healthy, tasty, and easy to make. They're the perfect side dish for any meal and only require 7 ingredients and 30 minutes!

Roasted Carrots

garlic

extra virgin olive oil

tsp salt

black pepper

parsley (optional, chopped)

Preheat the oven to 430ºF or 220ºC.

Trim the ends of the carrots and slice them. You don't need to peel them, but that's up to you.

Add the carrots and the remaining ingredients to a baking tray (it can be lined with parchment paper or not) and mix with your hands until well combined.

Bake for 20-30 minutes or until golden brown and tender.

Garnish with the chopped fresh parsley and serve immediately with vegan protein like seitan or tempeh.

Keep the leftovers in a sealed container in the fridge for 4-7 days.

This oven roasted carrots recipe is an easy, healthy, and delicious side dish! A little honey brings out the carrots&#39; natural sweetness.

sea salt

parsley (for garnish)

Preheat the oven to 425°F and line a baking sheet with parchment paper.

In a large bowl, toss the carrots with the olive oil, honey, salt, and several grinds of pepper.

Transfer the carrots to the baking sheet and spread in a single layer. Roast for 15 to 25 minutes, or until fork-tender and lightly browned but not mushy. The timing will depend on the size of your carrots.

Remove from the oven and season to taste. Garnish with parsley and serve.

Roasting whole rainbow carrots until caramelized and just a tiny bit charred at the tips is a sure way to make a simple side dish look extra pretty on a platter. But the flavor here goes well beyond its good looks: nutty, crunchy, nutty Egyptian dukkah adds a savory layer to balance the sweetness of the carrots, and the garlicky yogurt acts like a condiment, spreading cooling, tangy, creamy goodness on each bite. Don&#039;t sleep on the mint! It adds a freshness that&#039;s key–and go for the real-deal rather than using dried.

Roasted Rainbow Carrots with Dukkah, Garlicky Yogurt, and Mint

carrots,

Extra virgin olive oil

dukkah,

Greek yogurt

garlic clove, (grated

mint leaves, (for garnish)

Get ready. Position a rack in the middle of your oven and preheat to 400°F. Line a sheet pan with aluminum foil.

Season the carrots. Place the carrots on the sheet pan and drizzle with olive oil (about 1 tablespoon). Sprinkle with a good pinch of salt and pepper and use your hands to rub the oil into the carrots, making sure they’re well coated and seasoned all over. Space apart on the sheet pan so they’re not touching, but leave a little room at one side for the dukkah later.

Roast the carrots. Place the carrots in the preheated oven and roast for 15 minutes. Use a pair of tongs to flip them so the other side is touching the hot pan. Roast until they’re deeply brown and charred at the tip, 10 to 15 minutes more.

Toast the dukkah. Turn off your oven and spread the dukkah on the sheet pan where you left the gap. Toast in the oven for just about a minute or so–you want it to get nice and fragrant, but take it out before the sesame seeds burn. Remove from the oven, then use tongs to turn the carrots in the dukkah, coating them all over. You can also fold the foil at two sides towards the center and shake to coat. Set aside to cool just a bit while you make the garlicky yogurt.

Make the garlicky yogurt. In a small bowl, mix the Greek yogurt with the garlic and a pinch of salt.

Finish and serve. Spread the garlicky yogurt on your serving platter, using a spoon to make swoops. Drizzle with olive oil, then top with the roasted carrots. Sprinkle on the mint and serve.

This is one of my favorite recipes! I made it exactly according to the recipe the first time, and then after the carrots were all gone, I made it with baby carrots in the toaster oven, and it was still good. These ingredients sound so strange all together, but the end result is magical. Thank you for this wonderful recipe! Our whole family loves it.

https://content.jwplatform.com/videos/6VMtabqz.mp4

Roasted rainbow carrots with nutty dukkah, creamy garlicky yogurt, and refreshing mint. Make these whole roasted carrots as a healthy, easy side dish!

Roasted Rainbow Carrots

Roasted carrots are perfect for all occasions. They are sweet, tender, and absolutely delicious!

Roasted Carrots Recipe

carrots (peeled (900 grams))

olive oil (divided)

salt

herbs (dill, parsley, thyme)

Preheat oven to 400F.

Brush a rimmed baking sheet or large baking pan with 1 tablespoon oil.

Halve any large carrots. Chop into 2-inch pieces. Add carrots to the pan and drizzle with remaining 2 tablespoons oil. Sprinkle with salt and pepper and toss to coat. Spread carrots into an even layer.

Roast for 25 minutes, stirring halfway through, or until carrots are tender and starting to caramelize. If browning too quickly before softening, cover loosely with foil. Sprinkle with chopped herbs before serving.

These beautifully caramelized roasted carrots are ready in about 30 minutes, and you&#039;ll only need five simple ingredients to make them.

Roasted Carrots with Honey and Olive Oil

olive oil (or melted unsalted butter)

Diamond Crystal kosher salt

Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper, or use a 9x13-inch glass baking dish. Wash the carrots, dry them well, and peel them.

If using large carrots, halve them crosswise and then halve their thick part lengthwise. Your goal is to have similarly sized carrot chunks. If using small carrots, you can leave them whole. 

In a large bowl or directly in the pan, toss the carrots with olive oil, honey, kosher salt, and black pepper.

Spread the carrots on the prepared pan in a single layer. Roast until they are tender and browned, 10-15 minutes per side. Serve immediately.

I used butter and maple syrup. I also used the carrots you warn against lol - bagged baby carrots - and they turned out amazing! Will definitely make again.

https://content.jwplatform.com/videos/GfbgxtLm.mp4

Tasty roasted carrots get beautifully caramelized when coated in honey and olive oil and baked in a hot oven.

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The most viewed roasted carrots recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine