Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Great Roasted Carrots Recipe
One of the best ways to make roasted carrots is in a very popular oven in order that they brown superbly in the identical time it cooks for the within to turn into candy and tender. As a result of no one needs bland, colourless baked carrots that seem like they’ve been boiled!
I’ve mentioned it earlier than and I’ll say it once more – the best approach so as to add prompt flavour to any vegetable is to roast it. The oven utterly transforms bland greens, intensifying the pure flavour, caramelising sugar you didn’t even know was in it, and giving it color by browning the outsides. And everyone knows color = flavour!
And carrots are a beautiful instance of roasting magic in motion. Uncooked carrots – whereas crisp and contemporary and has its place on this world – is solely no comparability to a pile of sizzling roasted carrots, candy and tender on the within, with caramelised edges!
All you want for excellent roasted carrots is carrots, oil (ideally olive oil), salt and pepper. You can be consuming this straight off the tray!
However I’ve additionally added garlic for additional flavour as a result of I wished to indicate you the way I add it in partway by cooking so that you don’t find yourself with little burnt garlic bits on the carrot. I do the identical for ginger and dried herbs.
Peel then minimize carrots into even chunks, toss in oil, salt and pepper, then roast for half-hour at 220°C/430°F, flipping midway.
Garlic choice – add it while you flip the carrots. This fashion, you find yourself with excellent little golden bits of garlic as an alternative of bitter burn garlic.
Roasting at a excessive temperature is vital right here to get some pretty color on the carrots which provides additional flavour. Most recipes use a decrease temperature which can prepare dinner the carrots simply advantageous, nevertheless it’s not excessive sufficient to brown them (and in the event you depart them within the oven longer, they overcook and turn into wrinkly and unhappy).
It’s greatest to chop them into massive(ish) chunks in order that they don’t prepare dinner too rapidly, in any other case they turn into overly delicate earlier than they brown.
PRO TIP: Frozen carrots (thawed) work simply advantageous however they gained’t brown as properly as a result of they maintain extra water inside.
The apparent approach is as a facet – simply pile it right into a bowl and serve it alongside the primary, see beneath for solutions.
To show it right into a predominant affair, a very nice method to flip it right into a salad is to drizzle over Tahini Sauce and add a sprinkle of almonds or pine nuts and coriander/cilantro – very Ottolenghi like!! Or add an enormous dollop of lemon yogurt. I’ve jotted these down within the recipe notes.
Roasted carrots go together with all proteins – chicken, pork, lamb, beef, seafood.
I particularly love serving them with roasts. As a result of I solely have one oven, I solely serve roasted carrots on the facet when the roast could be stored heat for the half-hour it takes to roast the carrots with out dropping it’s freshness. Such roasts embody these:
Particularly, I discover it greatest to serve roast chicken contemporary out of the oven so these carrots don’t make an look on the facet of chicken. You might prepare dinner the carrots within the oven on the similar time, however simply remember that the extra you’ve within the oven, the longer it takes for issues to prepare dinner (it’s an unknown you’ll need to handle) and no matter is on the underside shelf gained’t brown as properly.
However don’t simply prohibit your self to roasts! Roasted Carrots are a terrific fast facet for fast midweek meals too. Listed below are a number of solutions:
So inform me – what flavourings you like in your roasted carrots? Plain, garlic, parmesan, lemon, herbs?? Share your concepts! – Johnsat x
PS And right here’s my different favorite approach with roasted carrots – glazed with Brown Sugar. So good!
Ingredients
- 1 kg / 2 lb carrots , peeled and ends trimmed (Note 1)
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves , minced using garlic press or finely grated using microplane (optional, Note 2)
- See Note 3
- Fresh parsley
Instructions
- Preheat oven to 220°C/430°F (200°C fan).
- Cut the carrots on the diagonal into 5cm / 2" lengths. Cut the thicker ones in half lengthwise so they are all roughly the same width.
- Place on a tray, drizzle with oil, sprinkle with salt and pepper, toss.
- Roast 20 minutes: Spread out on tray, roast 20 minutes.
- Flip & garlic: Remove from oven. Push carrots to one end, add garlic and toss. (Add other Flavour Options at this point too)
- Roast 10 minutes: Roast for a further 10 minutes. Remove from oven, toss carrots to coat in the garlicky oil and juices on the tray.
- Sprinkle with parsley and serve!
Notes
1. Carrots – fresh is best. Thawed frozen also works but because they leech more water, they don’t brown as nicely.I use a solid baking tray which retains heat much better than flimsy ones which also helps with browning. If you find you don’t get as much colour as I do, then crank your oven up a bit at the end!
2. Garlic – added partway through baking so you don’t end up with burnt black bits through your carrots, it’s bitter and not pleasant. Do the same for ginger and dried herbs.
Best to use garlic press or finely grate it using a microplane so you get a semi “paste” which sticks to / coats the carrots better than finely chopped garlic. Same applies to ginger.
3. MORE FLAVOUR OPTIONS
Toss carrots in these before putting in oven:
Parmesan – 1/4 cup (25g) grated Parmesan (reduce salt I recipe to 1/4 tsp)
Parmesan crunch – 2 tbsp parmesan + 2 tbsp panko breadcrumbs
Spice Mix of your choice – 1.5 to 2 tsp
Dukkah – 2 tsp
Moroccan – 3/4 tsp each paprika + cumin, 1/4 tsp cinnamon, 1/8 tsp tumeric, 1/4 tsp ginger powder
Everyday seasoning – 3/4 tsp paprika, 3/4 tsp oregano or thyme, 1/4 tsp EACH onion and garlic powder
Five Spice – 1/2 tsp (for subtle)
Add these at the 20 minute toss mark:
2 tsp ginger, finely grated using microplane
1 1/2 tsp dried herbs of choice (mixed, Italian, parsley, basil, thyme, oregano, or a mix)
1 tsp cumin seeds
Add these at the end:
Squeeze of lemon juice (or lime!)
One of the sauces below
Sprinkle of parsley, chives, coriander/cilantro, green onions, thyme
Toasted nuts (almonds, pine nuts, walnuts go especially well)
Fresh sprinkling of parmesan
3. Extras!
Tahini sauce to make an Ottolenghi-like salad:
1/4 cup (55g) tahini, 2.5 tbsp water, 1.5 tsp honey, 1 tbsp lemon juice, 1/2 garlic clove (pressed through garlic crusher or super finely minced), 1/4 tsp each salt and pepper
Mix well until it comes together. Either drizzle over piled up carrots, OR spread sauce on platter, pile carrots on top. Sprinkle with toasted flaked almonds (or chopped) or pine nuts, plus coriander/cilantro (or chives, parsley or green onion).
Lemon Yogurt Sauce – quick way to dress it up, mix and dollop on pile of carrots or serve on side:
Mix 1 cup, 1 clove garlic (pressed through garlic crusher or super finely minced), 2 tbsp extra virgin olive oil, 1 – 2 tbsp lemon juice (to your taste), 1/4 tsp each salt and pepper (plus more to taste).
4. Nutrition per serving.
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