Roasted Carrots

Total Time:
40 min
Prep:
10 min
Inactive:
10 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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
Directions
Watch how to make this recipe

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.


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4.8 74
I use baby carrots, s&p and olive oil. Perfect!!! item not reviewed by moderator and published
I made this recipe today, very good! I seasoned with dill. item not reviewed by moderator and published
Absolutely wonderful and so simple to make. item not reviewed by moderator and published
dill is the worst item not reviewed by moderator and published
These has been my roasted carrot recipe for about five years, it simply doesn't get any better than sweet roasted carrots and dill. item not reviewed by moderator and published
This probably goes without saying, but: make sure you peel the carrots. In some recipes, just a scrub is fine. Roasted carrot skin, however, is nasty. item not reviewed by moderator and published
I've prepared the carrots exactly the same way, except I cut them like fries and kept them longer in the oven since i liked a bit brown on the edges...I used my cast iron to cook them in...when they were done, I sprinkled with turmeric, ginger, sea salt and dill... An easy and healthy side dish. item not reviewed by moderator and published
This was so delicious! The dill with the carrots was a perfect combination. item not reviewed by moderator and published
delicious! Easy to make -healthy and yummy! dill+carrots= amazing item not reviewed by moderator and published
Never thought dill and carrots woujld go together, but this recipe is very tasty. I had to roast the carrots for about 10 minutes longer than directed for them to be cooked to my taste. They were still somewhat hard at 20 minutes. item not reviewed by moderator and published
Easy and tasty! I roast veggies a lot - I cooked these a little longer because I like them with a few burnt edges. I do think carrots are best if they are "better" carrots in the beginning - smaller and organic. item not reviewed by moderator and published
Quick, easy and healthy! What more could you ask for! This is a do over for sure! item not reviewed by moderator and published
Very tasty!! We like roasted veggies the best and this was a hit with the family. item not reviewed by moderator and published
Tastes great and easy to do. My 3 year old LOVES carrots this way. I used multicolored organic carrots! Yummy! item not reviewed by moderator and published
Great simple recipe! I finished these with a teaspoon of brown sugar and fresh sage. item not reviewed by moderator and published
They were easy to prepare, but was missing something. It could have been because I did not use fresh dill only had dried. I added a couple drizzles of honey made all the difference. item not reviewed by moderator and published
Easy and Delicious. Enough said! item not reviewed by moderator and published
Our family's favorite way to eat carrots. Period. item not reviewed by moderator and published
oh, so yummy!! I used fresh dill and Lawry's Garlic Salt (the best ever if you're not using fresh! and although we all love carrots, these were better than any carrots I've ever made, and simpler as well! YUM! item not reviewed by moderator and published
These were amazing. They were oh so easy to prepare and cook. Even my pickly eaters loved these. I did change the recipe a little to suit our taste. I didn't use dill or parsly. Instead I used a little garlic salt. They turned out great. My family will be eating these at least once a week. Loved them. item not reviewed by moderator and published
Absolutely delicious!!!!! I took away the dill & added minced garlic. Cooked 25 minutes instead of 20. So tender & delicious. item not reviewed by moderator and published
Yum! Very easy to make and delicious. This was a hit at the Easter buffet. item not reviewed by moderator and published
These tasted great, as do most all of Ina's roasted veggie recipes. item not reviewed by moderator and published
I am going to try this recipe tonight; however, I am sprinkling some ground ginger on them!!!!!!!!!! item not reviewed by moderator and published
I love all of her roasted veggies recipes. Their so simple and delicious! item not reviewed by moderator and published
I used packaged "baby carrots", and let them come to room tempeature. I did not have either herb. It took less than 15 minutes. This the way to go -- delish!!! item not reviewed by moderator and published
Tastes great and you can do this with turnips too, My 11 year old loves them. item not reviewed by moderator and published
Delicious! Roasted carrots may be the only way I can prepare carrots now! Very easy to make but it did take longer than 20 minutes to roast--probably closer to 40. And I served 6 adults and 12 carrots would not have been enough; as it was I made 15 carrots and they were all gone! item not reviewed by moderator and published
My toddler and husband ate them all up and asked for more! I cut the carrots in quarters lengthwise to speed cooking and make them look more like fries. item not reviewed by moderator and published
Hands down the best way to prepare carrots, my husband won't eat them any other way now = item not reviewed by moderator and published
I really enjoyed this dish. I used fresh carrots from our garden and add two cut up parsnips. I added some fresh garlic to the roasting pan. I followed the rest of the recipe and it was great. The cook time was a little longer. item not reviewed by moderator and published
Excellent! item not reviewed by moderator and published
I added garlic, and it was SO yummy, I loved having a new way of making carrots. item not reviewed by moderator and published
These carrots steal the show of any dish you pair them with. I had people who claimed they didn't even like carrots asking for seconds. It is a surprisingly simple, extremely delicious dish. The flavor is somewhat reminiscent of sweet potato fries, roasting them in the oven brings out their natural sweetness. I agree with the other reviewers that say they need to be cooked for longer than 20 minutes. I roast in the oven for about 25 minutes or so, then take them out of the oven, cover them with foil and remove when the carrots underneath have carry over cooked to perfection. SO SO SO good!!! item not reviewed by moderator and published
Really delicious and oh so easy to make! I will definitely make these carrots again, and soon! I did need to roast for 35 minutes, not 20 minutes. item not reviewed by moderator and published
I also found that 20 minutes was not enough time. Need to roast for at least 30 minutes. item not reviewed by moderator and published
Well I my intention was to cook these vegetables and then puree them to use as an ingredient in another recipe. All I can say is that I'll have to cook some more tomorrow. Who knew that roasted carrots could taste so good! item not reviewed by moderator and published
This recipe requires almost no prep time, and turned out wonderful! Use different herbs to alter the flavor. item not reviewed by moderator and published
Solid healthy recipe for baby carrots. However, I found that 20 minutes bake time was not nearly enough. 30 minutes worked better for me. I topped with both dill and sage. item not reviewed by moderator and published
Thanks you Ina , roasting vegetables has changed our lifestyle. These Roasted Carrots have become our friday night special along with Jeffrey's Roasted Chicken. One " tweek" - substitute coconut oil in shortning form ( 2 Tbsp.) instead of olive oil. Mmm. item not reviewed by moderator and published
On one of her shows she added parsnips cut to the same size as the carrots, so I decided to do the same... absolutely wonderful and so delicious... I didn't think I liked parsnips, but I do now! I cook them with her herbed goat cheese chicken breasts, and it has become our favorite quick and easy weeknight meal. item not reviewed by moderator and published
So simple and delicious. I will definitely make carrots like this again! item not reviewed by moderator and published
I changed it up a bit - seasoned the carrots with just a bit of olive oil (less than suggested) and sprinkled brown sugar and cinnamon on them. Turned out delicious! My toddlers love it and call them 'carrot fries'. item not reviewed by moderator and published
I can't even begin to tell you how many times I have made this side. It is the absolute perfect recipe/technique for carrot lovers and carrot haters alike. I've converted many raw-carrot only eaters. A must try for everyone. And don't forget to use the fresh herbs! It totally makes the dish. item not reviewed by moderator and published
This recipe is so very flavorful! I couldn't eat enough carrots when I made it, and immediately started planning my next meal with them. Roasted vegetables are the best. I will never go back to steaming. item not reviewed by moderator and published
This is my "Go-To" side dish when I need something quick and yummy. So many people are amazed that the high-temp roasting is THE key to this recipe; boring carrots are transformed.....a must-try. I use organic baby carrots and just throw those on a roasting pan with olive oil and salt and pepper; the baby carrots are nice because, if you're really pinched for time, you don't have to bother cutting them into smaller pieces. Excellent recipe, Ina! item not reviewed by moderator and published
This recipe made me realize how good carrots could be. I rarely eat them outside of stews and such, but I ended up with way too many after making a mirepoix. My changes: I halved the recipe because I only had 5 large carrots, used dried dill instead of fresh (which meant using a lot less... I eyeballed it), and after tasting them at the buzzer, I let them cook for about 5 minutes longer than the recipe said. This could not have been easier, and the carrots really benefit from the roasting and subsequent caramelization... it brought out a sweet, salty, roasty, mellow carrot flavor that was unexpected and delicious. I will definitely make these for potluck family meals. item not reviewed by moderator and published
I'm not a big fan of cooked carrots, but this recipe brings out the sweetness and adds a lot of flavor. The carrots come out a little crunchy still and the texture makes them that much more enjoyable. This is the way to get everyone to eat their veggies. Be sure to try Ina's Parmesan Roasted Broccoli too, another wonderful recipe. item not reviewed by moderator and published
This is the best recipe for carrots. Wonderfully tasty hot or room temp. How great that it's so easy, too. I didn't have any dill or parley, but very delicious without. I'm not fond of dill anyway. item not reviewed by moderator and published
I'm not a fan of steamed carrots, but this roasted version is quick, easy and delicious. Next time I will cut the carrots into slightly smaller pieces to keep the cooking at 20 minutes. item not reviewed by moderator and published
Took 45 to brown, almost ruined my dinner, wouldn't recommend it at all. Other roasted vegetables are very good but the carrots were awful! item not reviewed by moderator and published
I've made this a number of times and it never fails to garner unending compliments. I tend to roast them just until they have a lightish brown tinge on a couple of sides. It's definitely a great accompaniment to endless dishes. item not reviewed by moderator and published
Just ok. Not bad, just not great. Maybe it depends on the carrots, who knows. item not reviewed by moderator and published
I made this with the other dishes from this episode (Indonesian chicken and Basmati rice) and this was just a wonderful mean. Elegant yet super simple!! I will definitely be making this for company again!! Crowd pleaser! item not reviewed by moderator and published
I've wanted to cook carrots as a standalone vegetable for so many years, but I could never find a recipe that was just simply carrots. Thanks Ina! In 20 minutes with ingredients in my kitchen I had the sweetest side dish. item not reviewed by moderator and published
The preparation that takes carrots to their quintessential peak. The bag of baby carrots in my fridge had been mocking me for some time when I happened across this recipe on a Sunday morning. One thorough convection roasting later, a quick tossing with just a speck of honey and jalapeno and voila - a marvelous accompaniment to, well, anything. Or snacked on at midnight. Or wrapped in my lunches. I prefer them quite brown - you'll never boil a carrot again. You rock, Ina. item not reviewed by moderator and published
I didn't think carrots could taste so good! Thank you Ina! It is soooooooo easy to make. I added a little more salt and pepper to mine. item not reviewed by moderator and published
Ina, thank you for inspiring me to roast vegetables. I had no idea how easy and delicious it can be! item not reviewed by moderator and published
These are a must-have now at the large family get-togethers. I buy them in the five pound bag and make the entire bag and there are usually no leftovers! Doesn't get any easier than this. item not reviewed by moderator and published
This is a simple and delicious way to serve carrots. Especially good with roast chicken. item not reviewed by moderator and published
I added a half of teaspoon of orange zest & a 1/2 teaspoon of honey to the oil and instead of 3 tablespoons of oil I did 2 any my ooh my did that send those carrots over the top, thanks Ina for the idea!!! item not reviewed by moderator and published
Let them cook a bit longer than you think you should. You'll love the sweet goodness. A great way to get non veggie lovers to convert. item not reviewed by moderator and published
I hate raw carrot and only force myself to eat cooked. These are amazing and simple! Please please I urge you to make them, even your kids will gobble them up. item not reviewed by moderator and published
Easy, easy, easy and delicious! My husband was amazed that these carrots were so flavorful with so little seasoning and asked me twice what else I had added. Definitely a keeper. item not reviewed by moderator and published
A coworker made these for a holiday party and even my husband ate them. He hates carrots...in fact he picks them out of every soup or stew I make. I was surprised to see him even put them on his plate and I was even more surprised when he ate every single one. I will make this for Christmas dinner. What a perfectly yummy and EASY side dish. item not reviewed by moderator and published
Excellent way to prepare carrots and a huge step (in flavor) above just boiling them. Very healthy, too!! item not reviewed by moderator and published
I wiil make again, even my husband ate them. item not reviewed by moderator and published
These are the best carrots you'll ever eat! Thanks, Ina. item not reviewed by moderator and published
Forgot to add the dill at the end but they were still delicious. Some of my carrots were too thick and didn't cook all the way through - the smaller ones were perfect though. This is how I will cook carrots from now on! item not reviewed by moderator and published
I would never have made cooked carrots until I saw this recipe. These were fabulous! Even my kids ate them all up. Perfectly cooked. item not reviewed by moderator and published
I don't like veggies really but found these very tasty. Cook at 400 and maybe try smaller bites to make sure soft all the way through but either way still good. item not reviewed by moderator and published
This dish was so easy to make and tasted great. I used the dill but I put it on before baking. The carrots had a nice texture. item not reviewed by moderator and published
Hy husband does not usually eat cooked carrots, however, he loved these and said that he would eat them again! WOW item not reviewed by moderator and published
I'm not a fan of carrots cooked into my food, but these roasted carrots are delicious and very satisfying. item not reviewed by moderator and published
You're the worst. What a pointless review. Jack*ss item not reviewed by moderator and published
I agree.  I ALWAYS prefer parsley -- curly or Italian; either is fine.<br /> item not reviewed by moderator and published
Why, oh why...do ppl make a totally different recipe, and then post a rating? item not reviewed by moderator and published

This recipe is featured in:

Fresh, Wholesome Side Dishes