The Best Oven Roasted Carrots
These Oven Roasted Carrots are simple, flavorful, healthy, and add a beautiful pop of color that's perfect for any occasion.
Servings: 4 servings
Calories: 197kcal
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.'
Nutrition
Calories: 197kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 741mg | Potassium: 706mg | Fiber: 6g | Sugar: 11g | Vitamin A: 30670IU | Vitamin C: 16mg | Calcium: 121mg | Iron: 2mg