Roasted Carrots
Roasted carrots rely on high heat to pull sugars to the surface, resulting in a deep, caramelized exterior and a tender, yielding center. Keep the seasoning minimal to let the natural flavor hold its ground, and ensure the carrots have enough space on the tray to roast rather than steam.
Size dictates timing
Uniformity is your best friend here; cut the carrots so they are roughly the same diameter to ensure they all finish at the same time.
- large rimmed baking sheet
- vegetable peeler
- chef's knife
- mixing bowl
What goes in.
- 2 lbfresh carrots, scrubbed or peeled
- 3 tbspolive oil
- 1 tspkosher salt
- 1/2 tspcracked black pepper
- 1 tbspfresh thyme leaves (optional)
Surface area matters
Spread the carrots in a single layer without crowding the pan. If they overlap, they will release moisture and boil in their own juices instead of developing a brown, crusty exterior.
The method.
Preheat the oven
Set your oven to 425°F (220°C). Let it come to temperature fully before putting the tray inside.
Prepare the carrots
Trim the tops and peel if the skin is thick. Cut them into 3-inch lengths. If they are very thick, slice them in half lengthwise.
Season
In a large bowl, toss the carrots with the olive oil, salt, and pepper until they are thoroughly coated and glistening.
Roast
Spread the carrots on the baking sheet in a single layer. Roast for 25 to 30 minutes, turning them once halfway through with a spatula.
Check for doneness
They are finished when the edges are dark brown and the centers offer no resistance when pierced with a paring knife.
Other turns to take.
Honey Glazed
Toss the roasted carrots with a tablespoon of honey and a splash of cider vinegar during the last five minutes of cooking.
Spiced
Add 1/2 teaspoon of cumin seeds or smoked paprika to the oil before tossing for an earthy finish.
When it doesn't go to plan.
Leave an inch of green stem attached if you are using young, thin carrots for a better presentation.
If using a dark-colored baking sheet, keep an eye on them starting at 20 minutes as these pans radiate more heat.
For even browning, use a metal spatula to scrape the caramelized bits off the pan and toss them back onto the carrots.
The ones that keep coming up.
Should I cover the pan with foil?
No. Covering the pan traps steam, which prevents the carrots from browning and results in a soft, mushy texture.
Can I roast baby carrots?
Yes, but roast them whole. Reduce the time to 15-20 minutes, as their smaller mass will cook much faster.
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