Oven Roasted Carrots Recipe
A straightforward and flavorful method for preparing perfectly roasted carrots with minimal effort.
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Servings: 6
Ingredients
- 2 pounds carrots peeled, washed, and chopped if oversized
- ¼ teaspoon freshly ground black pepper with more as needed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- Chopped fresh parsley optional, for garnish
Instructions
- Set the oven to preheat at 425°F and prepare a baking sheet by lining it with parchment paper for easy clean-up. Combine the carrots with olive oil, salt, and black pepper, ensuring they are well coated. Spread them out evenly on the baking sheet in a single layer to promote even roasting. For smaller carrots, such as baby or garden varieties, bake for 18–20 minutes; for larger, store-bought carrots, extend the roasting time to 25–30 minutes or until they are fork-tender. Serve immediately, garnished with chopped parsley if preferred.
Notes
Young or baby carrots may be roasted whole and typically cook faster. Larger carrots, even when chopped into 1½-inch sections, might require an additional 10–15 minutes in the oven. For a sweet variation, drizzle with 1 tablespoon of honey or brown sugar prior to roasting.