Roasted Carrots Recipe (2024)

By Martha Rose Shulman

Updated Nov. 13, 2023

Roasted Carrots Recipe (1)

Total Time
About 1 hour
Rating
5(4,875)
Notes
Read community notes

This dish is inspired by a roasted carrot antipasto served at the now Oliveto Cafe in Oakland, Calif. The oven-roasted carrots are tossed with lots of parsley and thyme, which offset the sweetness of the carrots. This recipe makes a soft and tender carrot in about 30 minutes in the oven, but if you like browned and caramelized edges, roast uncovered for all, or part, of the cooking time.

Featured in: Carrots: Digging Deeper for Fall Flavor

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone

    As a subscriber, you have

    10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

    Learn more.

    Subscribe

  • Print Options

    Include recipe photo

Advertisem*nt

Ingredients

Yield:Serves six

  • 2pounds carrots
  • 1teaspoon fresh thyme leaves
  • 3tablespoons extra virgin olive oil
  • Salt
  • freshly ground pepper
  • ½teaspoon dried oregano
  • 3tablespoons finely chopped flat-leaf parsley

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

124 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 2 grams protein; 373 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Roasted Carrots Recipe (2)

Preparation

Make the recipe with us

  1. Step

    1

    Heat the oven to 400 degrees. Meanwhile, peel the carrots and cut into 2-inch segments, then quarter or cut into sixths lengthwise depending on size. Chop the thyme.

  2. Step

    2

    Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano. Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 20 to 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 5 to 10 more minutes. (For caramelized edges, roast uncovered for all, or part, of the cooking time.)

    Roasted Carrots Recipe (3)
  3. Step

    3

    Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

    Roasted Carrots Recipe (4)

Tip

  • Advance preparation: These will keep for four to five days in the refrigerator.

Ratings

5

out of 5

4,875

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Great Natural Flavor on Roasted Carrots

After reading other reviews, I:
1. Wrapped a half-size baking sheet in foil for easy clean-up.
2. Cut carrots in angled wedges for a better look.
3. Used half the olive-oil stated in the recipe
4. Tossed carrots in oil, thyme, s&p in separate bowl before adding to pan. Extra oil stays in the bowl!
5. Roasted 20 min @400; then another 7 min (also @400). Next time, I'll reduce heat to 375 for the last 7 minutes.
After roasting, toss carrots in a bowl with fresh-cut parsley.
Yum!

KBK

Fresh lemon thyme is the ticket with carrots. Lots of lemon thyme.

MH

I made this with a beautiful bunch of carrots from the farmer's market and fresh oregano and thyme as I had them on hand. Threw the parsley in before the roast by accident. Turned out incredible! Lined the baking pan with aluminum foil and covered with it as well. No clean up - an absolute keeper!

Stef

Do NOT cook these covered- they will be mushy and not roasted/caramelized. I wish I had followed my gut and cooked uncovered and next time in slightly thicker pieces. Nice flavor. One of very few disappointments in NYT cooking.

PDX Maus

So easy and delicious! I just used parchment paper, without oiling it, on a half sheet. I used dried thyme as that was all I had and would definitely double to 2 tsp. The parsley added at the end really rounded out the flavor. Prefer avocado oil because it doesn't add a distinct flavor, unlike olive oil, and can handle the higher heat. Had to roast an additional 15 minutes at 375 degrees uncovered to thoroughly cook the thicker pieces. Will definitely make it again.

Nan Holcomb

I didn't have any parsley, so I washed the carrot tops and used them instead. YUM!

Kieran

Do not cover with foil. Maybe covering is needed for very large and/or old carrots. Mine were purchased fresh (with tops) and in 25 minutes covered they turned to mush.

M

Or, as a "cheat": slice carots into equal strips, douse in olive oil, sprinkle with Za'tar, s &p. Roast for 20 minutes or until desired doneness. Sprinkle with more of the Za'atar and sea salt.

Doug

Need tip- if you want to decrease the cooking time, poach the carrots for about 5 minutes in rolling boiling water, then drain and let them steam-dry. Then go ahead and prepare uncovered. It will cut the cooking time down by 20-30 minutes.

RyanF

30 minutes is too long! Carrots are practically mush. Check after 15 but my guess is 20 minutes is plenty.

Martin

After reading other reviews, I:1. Wrapped a half-size baking sheet in foil for easy clean-up.2. Cut carrots in angled wedges for a better look.3. Used half the olive-oil stated in the recipe4. Tossed carrots in oil, thyme, s&p in separate bowl before adding to pan. Extra oil stays in the bowl!5. Roasted 20 min @400; then another 7 min (also @400). Next time, I'll reduce heat to 375 for the last 7 minutes.6. After roasting toss carrots in bowl with parsely.

Adam

Martha does it again. These are absolutely delicious. I use rainbow carrots if I can find them. I've also used chopped rosemary in place of thyme because I have a ton of it in my garden. I think any savory herb would do. Don't skimp on the oil.

greygrey

WOW, cut them on the diagonal, non stick foil, and roast uncovered at 425 for 25 to 30 minutes...they carmelized...it was like eating candy

K

1. Wrapped a half-size baking sheet in foil for easy clean-up.2. Cut carrots in angled wedges for a better look.3. Used half the olive-oil stated in the recipe4. Tossed carrots in oil, thyme, s&p in separate bowl before adding to pan. (Can sub avocado oil)5. Roasted 20 min @400; then another 7 min (also @400). Next time, I'll reduce heat to 375 for last 7 min.6. Toss in bowl with fresh chopped parsley

Amy Palmer Henry

I made this for myself knowing full well that my husband doesn't like cooked carrots. Guess what? He loved them and I was forced to share. This recipe is a winner, creating carrots with a deep rich flavor and jewel-like color.

Katherine

I didn't bother peeling the carrots, just scrubbing them clean. Turned out great!

deb

Great method. Check after 15 min

Sara

This steams the carrots more than roasting. Though they do look lovely and bright orange with this method, good for presentation. Next time I will remove the foil sooner to get them more caramelized flavor.

Jane

Carrots can be made and kept 4 - 5 days in fridge

susan

I use long carrots and slice them in half long ways, they are nice visually that way and the thin ends get more crispy and browned. I bake them at 400 for about 30 minutes. I have a cookbook from a local seattle chef and she roasts sliced fennel along with the carrots, which is delicious.

Erin S

Absolutely nothing special about these roasted carrots. Not sure why they’re rated 5 stars. I’ve made better just winging it.

sparklefern

Agree with everyone else on this: don’t cover them or they will steam.

Rachel

Made this Thanksgiving morning to take to friends’ and it was very good. I put parchment on a sheet pan, tossed carrots and thyme in a bowl, followed recipe as directed. A nice colorful low-fat vegan side dish (as a counterbalance to all those wonderful heavy foods.)

Tee

Flavor was great but they were a little over cooked. Next time I make them I will cover them for half the cooking time to be more firm and cook uncovered for the remaining time to roast or caramelize them. Not sure if that will work but everyone liked them enough to try making them again.

StRita

Yes. They are 5 star for a reason. So so good. I covered the sheet pan with foil and ran a swipe of olive oil across it with paper towel. Did not cover them, baked until they started caramelizing. Didn't bother with the parsley. Easy and delicious!

Maria Angel

I asked Husband to pick up two pounds of carrots and he brought home a sack of baby carrots. He said they were the only carrots sold in a two pound bag. There was a bright side! I did not have to peel them and they were the proper size for this recipe after on chop lengthwise.Co-workers ate them up.

Kat

Used baby carrots cut into fourths because that’s what we had on hand. Kids called them carrot French fries and gobbled them up I had to make a second batch. I forgot to use the parsley and did the uncovered roast about 1 to 2 minutes extra. Very good and lets natural carrot sweetness shine.

Susannah

Made these for T'Giving in 2022 exactly as written. They were so mushy they were unusable. Very disappointing.

Edie

Best to let carrots marinate in bowl for a while if possible. Also roast uncovered @ 425. Not necessary to peel carrots- just scrub well.

Graham Hill

Really great! I added a teaspoon of brown sugar. Adds subtle depth

Private notes are only visible to you.

Roasted Carrots Recipe (2024)

FAQs

Why are my roasted carrots hard? ›

If your carrots are hard, it's probably because you haven't roasted them long enough or at a high enough temperature. I roast mine at 400°F for 35 to 38 minutes until tender. It's also really important to cut them into the same size so they cook evenly.

Should you boil carrots before roasting? ›

There is, however, a trick to getting roasted carrots right. Undercook them, and the texture is tough and dense. Overcook them, and they're dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting.

Do carrots have to be peeled before roasting? ›

When to Skip Peeling Carrots. “Juicing and roasting carrots are good times to avoid peeling,” says Hilowitz. “If you are making a rustic dish, then leaving the peel on could potentially enhance the look and experience of the dish.

Are carrots better boiled or roasted? ›

Roasted carrots have the best texture, and the flavor is amazing. Roasting draws out the natural sweetness and you get a nice caramelized flavor. They're so much better than boiled carrots! Roasting is also easy; it's hard to overcook a roasted vegetable: if it gets too done, it's clearly burned.

Why are my carrots not getting soft in oven? ›

The solution: Turn the oven temperature up to 400°F to 425°F. The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender-crisp.

What cooking method is best for carrots? ›

To maintain the most nutrient level, steaming is always best. But I must be honest and tell you that I love to roast fresh carrots in the oven or on the grill (indirect method of cooking). In the oven, I sprinkle them with cinnamon and nutmeg, and drizzle melted butter.

Why are my roast carrots soggy? ›

As they cook, vegetables give off moisture, and when arranged too close together it results in a soggy outcome. Follow this tip: To achieve beautiful browning and crisp, roasted perfection, vegetables need some breathing room. Arrange vegetables in a single layer and don't overcrowd the pan.

What happens if you overcook carrots? ›

Cooking vegetables for too long can destroy some of these nutrients. For example, vitamin C is a water-soluble vitamin that is easily destroyed by heat. Boiling vegetables can cause up to 90% of the vitamin C to be lost. Loss of flavor and texture: Overcooked vegetables often have a bland, mushy texture.

Do you roast vegetables in foil or without? ›

Do you cover vegetables when roasting in the oven? Generally, you don't cover vegetables when roasting them in the oven. Covering vegetables will steam them instead of browning them. However, covering with foil is a tried-and-true method for roasting garlic.

Are roasted carrots better than raw? ›

Cooking carrots allows beta carotene, an antioxidant compound that gets converted to vitamin A in the intestine, to absorb more easily in the body, explains Beckerman. 2 This helps your body soak up even more health benefits, like boosting your immunity and promoting eye health.

Why are roasted carrots good for you? ›

Yes, carrots are good for you, as they're chock full of vitamins, minerals, and antioxidants that support immunity; support heart, kidney, and liver health; and provide other health benefits, making them an excellent addition to your diet. They're low-calorie and versatile snacks, too.

What is the healthiest way to eat carrots? ›

Raw carrots are rich in fiber, which helps lower blood pressure and cholesterol levels, and cooked carrots release carotenoids, compounds the body converts to vitamin A to help ward off infections and support a healthy immune system, notes Andres Ardisson Korat, a scientist at the Jean Mayer USDA Human Nutrition ...

Does roasting carrots destroy nutrients? ›

Roasting or baking does not have a significant effect on most vitamins and minerals, except for B vitamins.

Why are my carrots so hard? ›

Left to grow too long, especially to the stage of bolting to seed, any carrot will become tough, woody, and bitter tasting. However, this problem is made worse by inconsistent watering with periods of dryness.

How do you make carrots less hard? ›

Boiling or steaming are the best cooking methods to achieve soft carrots. By cooking them in liquid, such as water or vegetable broth, you can infuse more flavor into the carrots and allow them to soften evenly. Avoid dry cooking methods like roasting or sautéing, as they may result in a firmer texture.

What makes carrots hard? ›

There are several things that can cause carrots to go "woody". Environmental factors such as too hot and dry, or too cold and wet, irregular watering, poor drainage or leaving the carrots in the ground for too long.

How do you soften cooked carrots? ›

Place the carrots in boiling water. Blanch the carrots for 5 minutes, starting when the water returns to a boil. Drain the hot water and run cold water over the carrots for 4 to 5 minutes. Or you can microwave the carrots in a bowl with water and covered with a lid or a plate on high for 2 minutes.

Top Articles
Latest Posts
Article information

Author: Margart Wisoky

Last Updated:

Views: 6074

Rating: 4.8 / 5 (58 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Margart Wisoky

Birthday: 1993-05-13

Address: 2113 Abernathy Knoll, New Tamerafurt, CT 66893-2169

Phone: +25815234346805

Job: Central Developer

Hobby: Machining, Pottery, Rafting, Cosplaying, Jogging, Taekwondo, Scouting

Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.