You don’t have to limit yourself to roasted carrots in the oven. Get delicious carrots bursting with flavor by roasting them your way. You can peel them if you like, but some people prefer their carrots with the skin on.
Author:Norann Oleson
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:Serves 4
Category:Sides & Sauces
Ingredients
Scale
2 pounds carrots
1 1/2 teaspoons kosher salt
2 to 4 tablespoons olive oil
Optional additions: minced garlic, lemon juice, maple syrup, soy sauce, or honey
Instructions
Oven Roasted:
Preheat oven to 400 degrees F.
Toss carrots in olive oil.
Spread carrots on a baking sheet lined with parchment paper.
Sprinkle with kosher salt.
Drizzle lemon juice over carrots.
Roast for 20 to 25 minutes, checking the carrots and turning them halfway through.
Pan-Roasted:
Heat olive oil in a cast iron skillet over medium-high heat.
Add the carrots. You may need to do this in two batches, depending on the size of your pan.
Sprinkle carrots with salt.
Cook carrots, stirring occasionally, until they’re golden brown, about 15 to 20 minutes. If you choose to use minced garlic, now’s the time to add it.
Finish with a splash of your preferred seasoning liquid and serve.
Notes
Cooking times will vary depending on the size of your carrots, whether you keep your carrots whole or cut them, and which roasting approach you choose.
