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Looking for that perfect healthy side dish for your holiday meals? You’re in the right place! I’ve got it… it’s my oven roasted carrot recipe. Very simple to make and healthy! It gets no better than that.
No sugar, no artificial sweeteners, no preservatives and all that other stuff our body don’t need, but still tastes great. And you will not believe how simple this…….
Oven Roasted Carrot Recipe is to make. It’s almost too simple which is why we tend to have it more often than just during the holidays.
You know a side dish is perfect when the kids love it!
Oven Roasted Carrot Recipe
Preheat oven to 425 degrees. Line a cookie sheet with parchment paper or foil.
Place prepared carrots into a mixing bowl. Pour Olive Oil over carrots, sprinkle with salt and pepper.
Pour carrots into cookie sheet, spread to a single layer, bake for 20 minutes.
That’s it! You now have these beautiful, fully cooked and naturally sweet carrots.
Do you see how simple this roasted carrot recipe is and why we have it often?
Going A Bit Further…. The Perfect Oven Roasted Carrot Recipe
Realizing that some may think this recipe too simple, will have some questions. And that is perfect, let’s answer a few of them.
Can I Make Glazed Carrots Ahead Of Time?
You may be cooking a big holiday meal, I understand, the oven can only cook so much at a time.
Great news! Glazed carrots can be cooked ahead of time and simply placed in the refrigerator over night. When ready to eat, simply reheat and serve.
They lose no flavor and still look beautiful on your festive table!
How Do I Make A Thicker Glaze On Roasted Carrots?
When baking carrots in the oven, the sweet juices from the carrots mix with the olive oil and create this very sweet glaze.
If using Olive Oil alone, is not thick enough, feel free to add some real butter to the pan. It will mix with both the oil and juice to be even thicker. Making a great butter roasted carrot recipe.
Should I Peel Carrots Before Cooking Them?
You really don’t have to peel carrots. As long as you wash them and scrub them well to remove any soil or other stuff that may be on them. Unpeeled carrots are totally safe to eat.
I don’t peel carrots before cooking them. Just scrub them well with a vegetable brush to clean them. The choice is yours.
If you do decide to peel, this is the vegetable peeler I have and recommend.
Do Carrots Lose Their Nutrients When Baked?
The bottom line is, all vegetables lose nutrients when cooked. With some being worse than others. Baking has the least loss with frying being at the other spectrum with the most loss.
Though I do concern myself with healthy eating, I’m not an expert in nutrition and don’t feel I can honestly give you an answer.
For more information on nutrients loss in vegetables when cooked, take a look here at the Ask Well website.
It’s a quick 3 minute read, while providing some really great nutritional links to help.
Maybe we didn’t cover a question you have when roasting carrots. If not, feel free to ask away in the comment section below and I’ll be glad to help.
By the way, I realize this is a very easy side dish to prepare and it may not be a holiday with a big bird or such. Just maybe, you’ll be like my family and eat roasted carrots as a busy weeknight dinner meal.
If so and you need a great main dish recipe to go with them. So enjoy my Stuffed Bacon Cheeseburger Recipe. We often have roasted carrots in place of potato fries with this. The kids love it!!
Roasted carrots are also wonderful with fresh Homemade Carrot Top Pesto.
You May Also Enjoy:
- 1.5 lbs Fresh Carrots
- 1/2 tsp Pink Himalayan Salt
- 2 Tbsp Extra Virgin Olive Oil
- Fresh Ground Peppercorns to taste
- Preheat oven to 425 degrees and line a cookie sheet with parchment paper.
- Thoroughly wash and scrub fresh carrots. Trim stalk tip off and pat dry with a clean cloth. Place carrots into a mixing bowl.
- Slice carrots into halves and quarters, lengthwise, depending on their size.
- Pour Olive Oil over carrots, sprinkle with salt and pepper.
- Place carrots onto cookie sheet in a single layer, leaving space in between.
- Roast carrots for 15 minutes and then flip carrots over.
- Roast another 5-10 minutes depending on their size.
- Remove from oven, place on a platter and cover with **Homemade Carrot Top Pesto (optional).
This carrot side dish is perfect served both warm and at room temperature.
**If serving with Carrot Top Pesto, it does need to be kept in the refrigerator until ready to serve.