Tracy Hilton here from Food and Meal, excited to share with you one of my favorite side dish recipes – perfectly caramelized Roasted Carrots!
As a busy mom trying to get healthy meals on the table every night, I’m always looking for simple veggie sides that are packed with flavor. When fall and winter roll around, root veggies become staples in my kitchen. I’ll roast up sweet potatoes, parsnips, turnips and beets for hearty, comforting sides through the colder months.
But roasted carrots are hands-down my family’s favorite. Their natural sweetness really sings when caramelized in the oven, becoming candy-like with a slight crisp at the edges. The kids devour them every time!
I first fell in love with roasted carrots at a little French bistro years ago. They arrived at the table beautifully glazed and glistening. After that first bite, I was hooked! I set out to recreate them at home, tweaking the seasonings over time until I landed on this perfect recipe.
Beyond being completely delicious, roasted carrots are so easy to make. Just a quick toss in olive oil, salt, pepper and thyme before roasting lets their flavor shine. In under 30 minutes, you have the most amazing side to pair with chicken, pork or fish.
Roasted Carrots Recipes
Roasted Carrots with Harissa and Tahini
Ingredients
- 20 small carrots
- 1/4 cup olive oil
- 1 teaspoon fine sea salt
- 1 tablespoon harissa or to taste
- 1 19 oz chickpeas can
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons Tahini paste thinned with 1 tablespoon water and juice of 1/2 lemon
- 2 tablespoons cilantro minced
Instructions
- Preheat oven to 400 F. Prepare 2 sheet pans for the oven.
- In one sheet pan, toss the carrots with the olive oil, salt, and harissa. Bake for 25-30 minutes until the edges start to brown.
- In the second sheet pan, toss the chickpeas with the olive oil, paprika, cumin, salt and pepper, and bake in the 400F oven for approx. 30 minutes. Make sure to toss the pan every 10 minutes or so to make sure the chickpeas brown on all sides.
- To serve, place the carrots and chickpeas on a serving dish, top with a little more harissa if desired, add the tahini, and sprinkle with cilantro.
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Notes
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Roasted Carrots on the Grill
To prepare delicious grilled carrots, begin by preheating your grill to a medium-high heat of around 350-400°F (175-200°C), ensuring the lid is closed while preheating. In a large bowl, toss peeled and trimmed carrots with olive oil, salt, pepper, and fresh rosemary for added flavor. Once the grill is hot, clean and oil the grates to prevent sticking. Place the seasoned carrots directly on the grill grates, turning occasionally to ensure even cooking. Grill for approximately 15-20 minutes until the carrots are tender and have grill marks, adjusting the cooking time based on the thickness of the carrots and the grill’s heat. Once done, transfer the grilled carrots to a serving platter and sprinkle with extra fresh rosemary if desired. Serve hot for a flavorful and satisfying side dish.
Tips for making Roasted Carrots
Cooking Tips: Get the Best Out of Your Roasted Carrots
The key is choosing fresh, young carrots with vibrant orange color. I steer clear of those giant overgrown carrots, which can have a bitter taste and dry, woody texture. Give them a good scrub, then slice on the bias so they’ll have more surface area to caramelize beautifully.
Now here is my secret for the most flavor – toss the carrots with a little honey before roasting! Just a drizzle over the carrots, along with some olive oil, salt and pepper ensures the most glistening, glazed results. As they roast to a deep amber color, my kitchen fills with the most amazing sweet aroma.
Roasting time can vary based on how thinly you slice them, so I recommend checking for tenderness every 10 minutes or so. I look for that signature caramelization on the edges and undersides. Resist the urge to stir too much during roasting – letting them sit allows the natural sugars to fully develop.
The fun part is experimenting with different seasonings! I’ll often throw in some cumin, chili powder or garam masala for a flavor twist. Fresh thyme or rosemary are also wonderful additions. Let your imagination run wild!
Serving Suggestions: Elevate Your Roasted Carrots
For a satisfying and wholesome meal, serve the Grilled Carrots alongside a hearty portion of Spinach Quiche. The earthy sweetness of the carrots pairs wonderfully with the creamy richness of the quiche, creating a balanced and flavorful combination. Alternatively, incorporate the grilled carrots into a vibrant Kohlrabi Salad, adding a burst of color and texture to the dish. The crispness of the salad with its fresh ingredients will complement the smoky flavor of the carrots perfectly. Whichever option you choose, these serving suggestions will elevate your dining experience with the delicious taste of grilled carrots.
FAQs: Your Roasted Carrots Questions Answered
- Can I roast carrots ahead of time and reheat them?Yes, you can. Store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in a 350°F (175°C) oven until warmed through.
- Can I use baby carrots for roasting?Certainly! Baby carrots work well for roasting. You can leave them whole or cut them into halves or quarters for faster cooking.
- How do I prevent carrots from getting too soft?Monitor your roasting time closely. Carrots should be tender but not mushy. Test with a fork, and adjust the cooking time accordingly.
- Can I freeze roasted carrots?Yes, you can freeze them for up to 10-12 months. Ensure they’re well wrapped to prevent freezer burn.
- Can I use other seasonings besides salt and pepper?Absolutely! Get creative with your seasonings. Try spices like cumin, paprika, or coriander for different flavor profiles.
Conclusion
I hope you’ve enjoyed this little foray into cooking with seasonal root vegetables as much as I have. There’s just something so warm, earthy and satisfying about roasting up these sweet orange beauties.
If you give these Roasted Carrots a try, I’d love to hear how they turn out! Post a photo on Instagram and tag @foodandmeal so I can see your delicious creations. Did you add any special twists or serving suggestions? I’m always looking for new ways to enjoy this versatile veggie side.
And be sure to keep checking the Food and Meal blog for more cozy fall and winter cooking inspiration. As the weather turns cooler, I find myself craving all those rustic, comforting dishes that take me back to my grandmother’s kitchen. I’ll share my favorite seasonal produce recipes along with tips for making them perfectly caramelized and tender every time.
I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.