roasted carrots

Carrots, like bananas, make a perfect snack. They’re easy, they travel well, and they’re healthy. They make such a great snack, in fact, that I’ve eaten one almost every weekday for several years. Oh my gosh, I am so sick of the daily carrot.

And I work at home three days per week. So why am I eating raw carrots day in and day out, when I could have sweet, crispy-on-the-outside, soft-on-the-inside roasted carrots with just five minutes of effort?

I know they lose nutrients (and fiber? I’m not sure) when you cook them, but for me, it’s a compromise that I have to make. If I tried to force myself to eat them raw when that doesn’t sound at all appealing, it’s a pretty safe bet that I’d end up eating cookie dough instead.

Although I tend to eat carrots as a snack, this would make a great side dish for all kinds of meals. Roasting brings out the best in carrots.

Roasted Carrots (from Ina Garten)

Bridget note: There’s quite a bit of flexibility in this recipe. I use regular table salt and just enough oil to coat the carrots. I mix those ingredients right in the pan instead of dirtying another bowl. I tend to roast the carrots at a higher temperature, simply because I forget the right temperature and am too lazy to check the recipe. I always skip the fresh herbs at the end.

12 carrots, peeled
3 tablespoons good olive oil
1¼ teaspoons kosher salt
½ teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Preheat the oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1½-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.


  1. Audrey says:

    I’ve been making these for a while – it’s now my favorite way to cook carrots. It concentrates the sugars and really brings out the flavor. But you also managed to make them photogenic!

  2. katie says:

    I love roasted carrots but hubby not so much. I wish I had more opportunities to make them-I can’t see how roasted carrots can be seen as a vegetable anyway, they are so sweet and buttery!

  3. Emily Rose says:

    These look delicious- I wonder if you could do this with a variety of root vegetables like turnips? What a lovely Fall side dish!

  4. bunnies4buddha says:

    Hooray for beta carotine :)

  5. Sara says:

    I wonder if these would freeze well? We have a bunch of carrots in our garden that need to be harvested soon and I ‘ve been trying to figure out what to do with them. There’s too many to eat at once and I don’t want them to go bad. I was contemplating steaming them and mashing them up for baby food, but I think there might be too many for just that. This might be a good idea too.

  6. Bridget, thank you for posting this. What a simple and delicious recipe! I really don’t like raw carrots, but I try to eat them anyway. :) I roasted them after reading this post earlier today, and they were perfect!

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