These roasted carrots couldn’t be easier—or more delicious. Toss sliced whole carrots (never baby carrots!) with olive oil, fresh herbs, salt, and pepper, then pop the tray in the oven. Yes, that’s it. The oblong coins turn tender and caramelized, slightly crisping at the edges. Using multicolored carrots makes this side dish extra pretty, but even a colossal bag of regular ol’ orange carrots will shine. Top the roasted carrots with a little lemon zest, more herbs, or a drizzle of honey for a simple upgrade that will make everyone ask for seconds.
Tips for the best roasted carrots
Do I have to peel carrots before roasting? Young carrots can be roasted with their skins on; older carrots can benefit from peeling, but it isn’t totally necessary. Just be sure to give unpeeled carrots a good scrub—remember, they grow underground and can hold on to quite a bit of dirt.
Skip the parchment: Avoid lining your pan with parchment or silicone when roasting. Deep caramelization comes from direct contact with the metal, and liners can get in the way.
Even slices matter: Cutting the carrots into uniform pieces is the best way to ensure the entire tray cooks at the same rate. We like to slice on the bias (into diagonal coins) to increase the surface area of each disk and encourage the most caramelization.
Flavor variations: Think of these roasted carrots as a blank canvas. Feel free to skip the herbs, or pair them with ground cumin, ginger, garlic powder, or any of your favorite spices (about 1 tsp.). Spice blends such as baharat, garam masala, five-spice powder, or chili powder work well too, especially with a pinch of brown sugar.
Serving suggestions: Spoon the roasted carrots over a dish of whipped ricotta and garnish with a drizzle of honey, pomegranate molasses, or simple vinaigrette, plus more chopped fresh herbs, such as parsley, dill, or cilantro. Or simply finish with a squeeze of lemon juice and an extra drizzle of olive oil.
