Roasted Whole Carrots Recipe

Roasted whole carrots on a dark plate garnished with chopped parsley.

5 from 1 vote

Sweet and savory tender roasted whole carrots are a perfect side for the holidays or weeknight meal. This side dish bakes up easily and tastes incredible!

Prep Time10

Cook Time30

Course: Side Dish

Cuisine: American

Keyword: carrots, oven roasted vegetables, roasted, whole roasted carrots

Servings:

Calories: 103kcal

Author: Leigh Harris

Ingredients

2 lbs Carrots peeled, washed, and dried
2 tbsp Olive oil divided
1/2 tsp Kosher salt
1/4 tsp Black pepper
Chopped parsley for garnish optional

Instructions

Preheat oven to 425ºF. Brush a rimmed baking sheet with one tablespoon of olive oil.
Place the carrots on the sheet pan. Drizzle with the olive oil, toss to coat evenly, and then season with salt and pepper. Arrange the carrots in a single layer without them touching. This allows the heat to circulate evenly.
Bake for 25-35 minutes or until they are tender when pierced with the tip of a sharp knife. Garnish with chopped parsley if desired.

Notes

Cut larger carrots in half lengthwise for even cooking.

I don't recommend pre-cut baby carrots. They are baby whole carrots cut down to size and soaked in a solution to preserve them. They tend to have a lot less flavor.

Nutrition