Roasted Carrots
This simple recipe for roasted carrots transforms humble vegetables into a flavorful side dish. Carrots are tossed with olive oil, salt, and pepper, then roasted until tender and browned. A final toss with fresh herbs like dill or parsley adds brightness.
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Bowl
- 1 Sheet Pan
Ingredients
Main
- 12 carrots
- 3 tablespoons good olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoons freshly ground black pepper
- 2 tablespoons minced fresh dill or parsley
Instructions
- 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 1 1/2-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.
Notes
Ensure carrots are cut to a consistent size for even cooking. Avoid overcrowding the sheet pan; roast in batches if necessary to achieve proper browning and caramelization, which enhances sweetness. A drizzle of honey or maple syrup towards the end of roasting can further boost sweetness. Consider adding other herbs like thyme or rosemary, or spices like cumin or smoked paprika for flavor variations. High-quality olive oil is key for flavor and texture.