Roasted Garlic Herb Carrots
Roast whole, peeled carrots on a high-heat sheet pan with olive oil, smashed garlic, and fresh woody herbs until they are tender enough to pierce with a knife and the edges have turned deep bronze.
High heat is the secret to sweetness.
Avoid overcrowding the pan, or the carrots will steam instead of roast; you want each piece touching the metal to develop a crust.
- Large rimmed baking sheet
- Peeler
- Chef's knife
- Mixing bowl
What goes in.
- 2 lbmedium carrots, peeled
- 3 tbspolive oil
- 5 clovesgarlic, smashed
- 2 sprigsfresh rosemary
- 1 tspkosher salt
- 1/2 tspblack pepper, cracked
Dry heat contact
The sugars in the carrots concentrate when they hit the hot oil on the metal surface, creating a toasted exterior while the inside stays firm.
The method.
Heat the oven
Set your oven to 425°F (220°C). Slide the baking sheet inside while it preheats so it begins to warm up.
Prepare the carrots
Trim the tops and peel. If they are thick at the root, slice them in half lengthwise so all pieces are roughly equal in thickness.
Season
In a bowl, toss the carrots, garlic, herbs, oil, salt, and pepper until everything is coated.
Roast
Carefully tip the carrots onto the hot pan, spreading them into a single layer. Roast for 20 to 25 minutes.
Check for doneness
They are finished when they are tender throughout and show dark, caramelized spots on the sides that touched the pan.
Other turns to take.
Honey Glazed
Drizzle a tablespoon of honey over the carrots during the final five minutes of roasting.
Citrus Infused
Add a strip of lemon zest to the pan before roasting for a bright, aromatic lift.
When it doesn't go to plan.
Leave the garlic cloves whole and smashed; they will soften into a paste during roasting.
If your carrots are thin, check them at 15 minutes to prevent them from drying out.
Do not crowd the sheet pan, or the carrots will release too much moisture and lose their texture.
The ones that keep coming up.
Should I peel the carrots?
Peeling ensures a clean, uniform texture. If your carrots are organic and farm-fresh, a thorough scrub is fine.
Can I use dried herbs instead?
Yes, but use half the amount, as dried herbs can become bitter if they burn during high-heat roasting.