These Oven Roasted Carrots are simple, flavorful, healthy, and add an excellent pop of color. I like to serve these with mashed potatoes and a meaty protein like pork chops or steak. They also make a wonderful side for the holidays. Basically, what I'm saying...Don't overlook roasted carrots as a potential side dish because you'll be missing out on something great!
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Why You'll Love This Recipe
If you're looking for a fantastic side dish that will add a pop of color and pair perfectly with other veggies and proteins, you've come to the right place. This recipe for roasted carrots builds on the natural sweetness with a little boost from pure maple syrup. Pair that with thyme and parsley's savory and comforting flavors to create a well-rounded side dish perfect for any occasion. Plus, they're so easy to make yet look like a million bucks when properly prepared.
Ingredients
Vegetables: Large whole carrots work perfectly. (See Expert Tips)
Liquids: Extra virgin olive oil and Pure Maple Syrup is all you'll need. (See Experts Tips)
Herbs and Spices: You'll need kosher salt, ground black pepper, dried thyme, and dried parsley.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Prepare the Carrots: Begin by peeling them, then slice them into chunks. If the larger end of the carrot seems too thick, cut that in half to ensure even cooking. While I don't recommend using baby carrots, if you do, there's no need to slice them.
Create a Seasoned Glaze: In a large mixing bowl, combine the ingredients listed in the recipe below and toss the sliced carrots until fully coated.
Oven Roast: Spread the carrots evenly on a large baking sheet and roast them in a preheated oven until they become a deep orange color and are fork-tender.
The carrot glaze recipe for these oven-roasted carrots is a simple mixture of olive oil and pure maple syrup. During the roasting process, the breakdown of the sugar is what creates that caramelized beautiful shine. This also helps the color pop even more.
To achieve perfect oven-roasted carrots, roast them at 400°f for about 25-30 minutes. I recommend checking them at 25 minutes by piercing the largest piece with a fork. Much like boiled potatoes, the fork should easily be able to penetrate to the center and slide right back out. If this isn't the case, let them roast for another 5 minutes and check again.
Expert Tips
- I don't recommend using baby carrots as they quickly lose their textural integrity. Instead, cut whole carrots into large pieces and cut those in half on the larger side of the carrot.
- Be sure that you are using Pure Maple Syrup and not Table Syrup. If you aren't sure how to tell the difference, the only ingredient listed on the bottle should be 'Pure Maple Syrup.'
Recipe FAQs
Oven-roasted carrots are much better than boiled. They hold their texture much better, and the sweetness is really drawn out of the carrots when cooked in the oven. Plus, they become a beautiful color, which can really add a pop to other, more bland-looking dishes.
It isn't necessary to parboil carrots before roasting. The idea is that you are softening the carrots before roasting them. However, you'd have to really try to overcook them. If the concern is undercooking them, test the carrots with a fork until you've reached your desired doneness.
If your roasted carrots are still tough or hard, they aren't quite done yet. Just keep cooking and checking them with a fork every 10 minutes or so until you've reached the desired doneness.
Yes. Whole carrots should be peeled before roasting to eliminate any potential bitterness in the overall flavor.
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📖 Recipe
The Best Oven Roasted Carrots
Ingredients
- 12 Large Carrots - sliced into chunks
- 3 Tbsp. Extra Virgin Olive Oil
- 1 Tbsp. Pure Maple Syrup
- 1 ¼ tsp. Kosher Salt
- ½ tsp. Black Pepper
- ½ tsp. Dried Thyme
- 1 Tbsp. Dried Parsley
Instructions
- Preheat the oven to 400°f.
- Begin by peeling the carrots, then slice them into chunks. If the larger end of the carrot seems too thick, cut that in half to ensure even cooking. While I don't recommend using baby carrots, if you do, there's no need to slice them.
- In a large mixing bowl, combine all the ingredients listed in the recipe below and toss the sliced carrots until fully coated.
- Cover a sheet pan with parchment paper and spread the carrots evenly across the pan.
- Bake for 25-30 minutes until the carrots become a deep orange and are fork tender.
- Serve Hot.
Video
Notes
- I don't recommend using baby carrots as they quickly lose their textural integrity. Instead, cut whole carrots into large pieces and cut those in half on the larger side of the carrot.
- Be sure that you are using Pure Maple Syrup and not Table Syrup. If you aren't sure how to tell the difference, the only ingredient listed on the bottle should be 'Pure Maple Syrup.'
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