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Easy Roast Carrots

Sisley White
My easy roast carrots are my go-to recipe for roast Sunday dinners. Roasting carrots in the oven is so easy to do and you don't need to make them super fancy to make them delicious. In this post, I go through how to cook carrots in the oven to get beautifully cooked vegetables every time.
5 from 5 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Lunch, Main Course, Roast, Side Dish
Cuisine American, British, International
Servings 2 portions
Calories 149 kcal

Equipment

Ingredients
 
 

  • 2 carrots
  • 2 tbsp olive oil
  • pinch salt and pepper
  • fresh thyme (to decorate)

Instructions
 

  • Preheat oven to 200ºC / 180ºC fan / 392ºF. (Or 220ºC / 200ºC Fan / 428ºF with a 20 minute cook time)
  • Peel and chop the carrots. I like to keep them chunky.
  • On a large baking tray, toss carrots with olive oil and season generously with salt and pepper.
  • Roast until tender and lightly caramelised for 25-30 minutes. (If they are thinly cut they will cook quicker.)
  • Garnish with fresh thyme or rosemary before serving.

Notes

  • As a rule, I tend to do 1 medium carrot per person.
  • The carrots can be peels and chopped in advance and kept in the fridge until they are needed. They will last about 2-3 days.

Nutrition

Calories: 149kcalCarbohydrates: 6gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 42mgPotassium: 195mgFiber: 2gSugar: 3gVitamin A: 10191IUVitamin C: 4mgCalcium: 20mgIron: 0.3mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

I would love to hear what you thought about this recipe. Please leave a comment on the blog post.