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Juicy roasted carrots recipe

Juicy roasted carrots recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

Adding of a dollop of Dairygold to this juicy roast carrot recipe ensures they'll disappear off your family's plates from now on, without any extra encouragement.

4 people made this

IngredientsServes: 4

  • 500g carrots
  • a few whole garlic gloves (in their skin)
  • 3 tablespoons Dairygold
  • 1 orange, peeled and chopped
  • 1 tablespoon caster sugar

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Preheat the oven to 180 C / Gas 4.
  2. Peel and cut carrots into 5cm to 7cm lengths, then roughly halve or quarter each length to make them all the same size (or thereabouts).
  3. Scatter your carrots into a baking dish with the garlic cloves and three generous dollops of Dairygold.
  4. Roast for 1 hour in the preheated oven, taking them out every 20 minutes for a quick stir. By the end, they should have softened and caramelised to become deliciously sweet.
  5. Before serving, for an extra bit of zing, fry the orange in the sugar so it caramelises, and toss on top of the carrots.

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Honey Roasted Carrots with Tahini Sauce

Perfect roasted carrots recipe with honey, a little spice and the most delicious tahini sauce drizzled on top. See how easy it is to roast carrots in the oven! Jump to the Honey Roasted Carrots Recipe or read on to see our tips for making it.

This simple roasted carrots recipe has been on our dinner rotation a lot lately. It’s quick to make and takes advantage of one of my favorite recipes on Inspired Taste, our dreamy tahini sauce.

The carrots would be incredible without the sauce, but they reach a whole new level with it. For the carrots, we roast them with a bit of honey (hello caramelized bits), coriander, salt and pepper. Coriander is an underrated spice and we like to use it often. It has a mellow citrusy, almost sweet flavor. If you don’t have it on hand, try cumin instead.

After the carrots have roasted in the oven and become golden and caramelized in spots, we take them out and drizzle tahini sauce on top. Tahini sauce is something we have in our fridge at all times. You can see how simple it is to make by taking a look at our tahini sauce recipe. It’s vegan and delicious made with tahini, garlic, lemon and olive oil.


1) “Basic” Roasted Carrots

I put “basic” in quotes because these are not boring! Roasting really brings out carrots’ best qualities. To make them, just toss carrots with olive oil, salt, and pepper. Bake until they’re golden on the edges and tender throughout.

Serve these simple roasted carrots with traditional or heavy main dishes, like standard Thanksgiving fare, lasagna or mac and cheese.


ROASTED ORGANIC CARROTS

Not all things are the same. Not homes or cars or pizzas or people. So it is with carrots! Some carrots have a delicious sweet, juicy carrotty flavor… and others… well, you might as well be eating chalk! If you have never tasted an organic carrot it’s about time. They taste like the carrots I remember eating as a little girl. This is one food, that if you are eating it as is, you should invest in organic! In stews and soups it really does not make that much difference for the carrot will be flavored by the other ingredients. I’m sharing a recipe that coaxes all the glorious real flavor and beauty out of the lowly and magnificent carrot!

Just look at that color! I cut off the tops of the carrots and they are waiting to be cleaned! THIS is what good looks like! YUMMY!

With just some very basic ingredients and a little time roasting in the oven they will only get better!

Just from the oven with all those scrumptious intensified carrot flavors…


GARLIC BUTTER ROASTED CARROTS

You have GAWT to add these Garlic Butter Roasted Carrots to your favorite (think Thanksgiving) side-dishes. GAWT.TO. Or I’ll just come over and make you love ’em.

Really, though. If there was ever a way to get people to LOVE carrots, I think this is it. The texture and flavor are just BE.YOND.

Garlic + Butter is one of the best food-marriages, in my opinion.

I know the majority of you will be all, BUT THE BUTTER! It’s not good for youuuuu!!
I actually am from the other camp – the one that believes in BUTTER. Luckily for me, there was an article I read last year in BonAppetit about all different butter-studies and I kinda convinced myself that butter was ALLGOOD.

Besides, when you pair butter with garlic and carrots ⬅ health-status remains unchallenged – something has got to give.

And since I don’t think there’s anything left to say, could you please start checking these around the 22.4 minute mark? Thanks.

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Easy and delicious! Used chicken broth instead of water as recommended by others. Also added potatoes to the carrots. Excellent recipe!

The rub was fabulous. I marinated my chicken in it for about three hours before baking. Definitely serve with the colorado sauce! If I make it again, I'll add potatoes to the pan. The carrots turned out wonderfully but potatoes or parsnips would have been so tasty soaking up the sauce!!

I make this without the carrots because Hubby can't stand them. But we seriously lurv this. I make extra chili butter mixture and use it to saute plain chicken breasts, too.

This recipe deserves four forks for the concept - it's a really good one - but zero forks for the directions. The roasting time is way off. Anyone who wants a bird that's still juicy should cut the cooking time by about an hour. The recipe actually recommends cooking it to 170 degrees - which is an appropriate temperature. However, there is no way an 8-lb unstuffed bird at room temperature is going to take 2 hrs and 45 minutes in a 375 degree oven to reach 170 degrees. As another reviewer or two pointed out, the carrots don't need all that cooking either. They could go in the last hour, wouldn't need any water, and would caramelize beautifully. Instead of the Chili Sauce, I served the bird with Chipotle Cranberry Sauce (that was a real hit) and the recipe is from Epicurious. I used canned chipotles rather then the dried ones, at the recommendation of other reviewers. Rounded out the meal with cornbread stuffing and broccoli.

Tonight was the second time we've made this, and it was the best chicken I can remember ever having eaten. It was perfectly moist and wonderfully flavorful. The carrots are TO DIE for! Sweet, but complex with all the caramelization. Tried a different pepper in the sauce and it was too bitter to eat, but didn't miss it this time. Totally off season in almost-May, but delicious!

This is beautiful and delicious. I, too, used chicken broth instead of water but otherwise followed the recipe exactly. The Colorado Sauce is a must. The Potato and Green Chile Gratin is an excellent side. Nothing healthy here, but who cares!

Excellent. I used split chicken breasts with skin and chicken stock instead of water. After roasting I reduced the sauce for about 5 min. Fantastic.

I did change something. I added no water. THere was enough butter at the bottom of the pan to cook the carrots.

Carrots and cumin work well together, for me. They are perfect with this bird. An easy and very tasty recipe that we will enjoy again and again. I didn't change a thing.

Have made this several times now, and I have a couple of refinements. I wait about an hour to put the carrots in. I splash in some chicken broth (not water) when I start the chicken, more when adding carrots, and more when basting if the liquid gets low. I always end up freezing about 1/2 the sauce for next time. This has become one of my all-time favorite recipes!

This was FANTASTIC! I used chicken and omitted the butter. I found it very quick and easy to prepare. I roasted whole cumin and then crushed it. Barbecued the chicken.

Awesome. Not a quickie, especially if you make the sauce (and do look up "Scoville units" of the chiles before shopping in case you need to substitute), but well worth the effort.

Magnificent use of the chile. Subtle yet decisive. It has won rave reviews both sides pf the atlantic

I don't know whats up with my tastebuds but I didn't like this. I couldn't find the exact peppers for the sauce so substituted one with another kind. The sauce tasted 2 dimensional to me. I ended up adding bitter chocolate to make more like a mole. Too much effort but the results.

The flavor was wonderful but the bottom side stayed very white and unappetizing looking. I carved the Capon in the kitchen and brought it to the table sliced and with the Chili Colorado Sauce drizzeled over it and everyone liked it.

Capon is a wonderful bird and traditional in France/Luxembourg around Christmas. I can't understand why there are only 2 recipes for capon in this whole collection. But this one is great, if not exactly seasonal. I did not make the sauce as there were enough pan juices for my taste. Also, I used chicken broth instead of water, which also helped. Served with polenta and green salad. Try this instead of turkey.

Absolutely fantastic. Cook on the Weber and it's even better.

Love it! Have made twice for dinner parties. Both times, huge hit. Be careful with seasoning the colorado sauce. Add vinegar and salt to tast but do it a bit a time as once it's in it ain't gettin' out. The Potato and Poblano gratin goes great with this (again, remember that poblanos vary quite a bit heat-wise. Make all the peppers but taste a bit after roasting before deciding how much to use in the gratin).

I made this in Seattle for Christmas dinner for a family that was in various stages of stomach flu recovery. They all loved it and wished they felt a bit better and could eat more. So I made it again in 2001 for Christmas dinner and it drew absolute raves. Make the whole dinner--the vegetables are wonderful!

Excellent recipe. Being from the southwestern US, we enjoyed the spicy flavor and the addition of the lime juice.

Delicious! I added a little lime juice to the rub, and also squeezed some over the roasting chicken I used before putting it in the oven the first time. I also threw the squeezed limes and a cubed onion in the cavity for a little extra flavor. Added baby potatoes and more onion to the carrots. Turned out great! Everyone raved. Now I keep thinking of more people I want to make this excellent dish for.

This turns out beautiful. The cilantro/chili gives a gorgeous color to the skin. The carrots are completely saturated in fat but taste great. DEFINITELY take the time to make the accompanying colorado sauce.

Fantastic. I used the capon but I think I will try a roasting chicken next time.

We used a roaster chicken and it came out great. Tasty, juicy with a little bit of spice. My husband really enjoyed it. The Red Chile Sauce is a very nice compliment.

This recipe was fabulous. I made it for company and they raved. Though it calls for an 8lb capon, they are hard to find. Consequently the one I cooked (6.5 lbs) took about 1/2 hour less to cook.


Whole Roasted Carrots

Guys. Forget everything you know about cooked carrots. Forget cutting them into little pieces. Forget boiling them. Because from now on, this recipe for whole roasted carrots is the only one you&rsquoll ever need. The smoky, flavor-packed result makes an excellent side dish to salmon or pork tenderloin. Should there be any leftovers, top them with a fried egg and serve with toast for breakfast, or chop them and add to a salad for lunch.

2 bunches carrots, peeled and tops trimmed

1 red onion, peeled and cut into 8 wedges

2 tablespoons red-wine vinegar

1 tablespoon ground cumin

1 teaspoon freshly ground black pepper

3 tablespoons chopped fresh mint

1. Preheat the oven to 400°F. In a medium baking dish, toss the carrots with the onions.

2. In a small bowl, whisk the olive oil with the red-wine vinegar, cumin, salt and pepper to combine. Pour the mixture over the carrots and onions toss gently to coat.

3. Roast until the carrots and onions are tender and browning at the edges, 30 to 35 minutes. Garnish with mint and lemon zest. Serve warm.

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.


Sweet and Spicy Roasted Carrots

Ingredients US Metric

  • 2 1/2 pounds carrots, peeled and cut into sticks 3 inches (7 1/2 cm) long and 1/2 inch (12 mm) wide
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 to 2 limes (optional)
  • 2 tablespoons honey
  • 1/8 teaspoon cayenne pepper, or to taste

Directions

Preheat the oven to 400°F (200°C). Position 2 oven racks in the centermost positions. Line 2 rimmed baking sheets with parchment paper.

In a large bowl or on a baking sheet, combine the carrots, oil, and salt and toss to coat evenly. Divvy the carrots up between the baking sheets and spread them in a single layer. Roast the carrots, turning them once, until tender and lightly caramelized in spots, 25 to 30 minutes.

Meanwhile, if using the lime, finely grate the zest from a single lime and set it aside. Halve the lime and squeeze enough juice to measure 1 1/2 tablespoons, using a second lime if necessary.

About 5 minutes before the carrots are done, in a small saucepan over medium heat, combine the honey, cayenne pepper, and lime zest and juice, if using, and stir just until hot and bubbly. Remove the pan from the oven, pour the honey mixture over the carrots, and turn them to coat well. Taste a carrot and, if needed, add more cayenne, salt, and/or lime juice as desired. Transfer the carrots to a warmed serving dish and serve right away.

Recipe Testers' Reviews

We LOVED these roasted carrots. I tossed them with the oil on the baking sheet and saved myself a little extra time and a bowl to clean. I used a single pan for about a dozen organic carrots and popped them in a 400-degree oven and prepared another side dish while these were roasting. I used 2 limes, the pop of the cayenne was amazing, and the honey was just enough sweetness to balance out the heat of the cayenne perfectly! The lime zest added a little punch that I had never tried before—great addition. Wished I had made 2 pans. They disappeared very quickly! Crazy easy carrots!

This roasted carrots recipe makes a nice side dish that will go well with almost anything. Slightly sweet from the honey, the zing of citrus, and a little heat to finish it off. I didn't have any limes so I chose to use a lemon-infused olive oil instead to get that hit of citrus. Preparing the carrots to go into the oven takes almost no effort. I used an oversized baking sheet and found all my carrots fit on there in a single layer so didn't use a second sheet. I found when I checked the carrots at the 15-minute mark they were tender and slightly caramelized. I turned them on the pan and only left them in the oven long enough to make the sauce. Any longer and they would have burned. I found the seasoning was perfect as written. Instead of dressing them on the pan, I put the carrots into the serving bowl and tossed them with the sauce in the bowl. I can't wait to make this again with limes.

These roasted carrots are a great side dish to add to your rotation. This is a kind of recipe that can be customized and changed to take on different flavors. You could change the kind of citrus you use, omit the honey, or add herbs. After 30 minutes the carrots were tender and some were caramelized in spots.

It doesn't get any easier than these roasted carrots as a delicious side for a weeknight meal. Although the recipe states using 2 baking sheets, I only needed one. Overall, this is a good recipe and i made no adjustments other than omitting the cayenne. All the ingredients and times were accurate. I found the lime and the honey along with the natural sweetness of the carrots to be quite a nice combination. We enjoyed this as a side to a grilled london broil and though we are only two, the carrots disappeared. This is a great dish with little prep and while the oven does the work there's time to complete the rest of meal, making this a weeknight winner.

These roasted carrots are a cinch to make and the perfect side dish for any dinner. I added an additional 1 tablespoon olive oil because 1 tablespoon didn't seem sufficient to cover 2 1/2 pounds of carrots. I used 2 limes to get 1 1/2 tablespoons juice. (My limes were small and not very juicy.) I rolled the carrots with the oil and salt on the baking sheets to save getting a bowl dirty. We loved the sweet hot flavor of the honey and cayenne pepper on the carrots. The lime juice and zest added a fresh tang that balanced out the honey and cayenne pepper. The is a quick and simple side dish that would complement any grilled or fried meat. I'll definitely make it again!

I love these roasted carrots—simple to prepare with a lovely sweet and spicy flavor profile. A nice change from my regular salt and pepper roasted carrots. Although, um, this is a lot of carrots. I mean, I love carrots and all, but this is A LOT.

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Comments

Thank you for posting these! As the author of this cookbook, I can say without bias that they are fantastic and I can eat a whole bunch of carrots, roasted, myself. In fact, I ate said bunch just last night for dinner. xo Tori

Tori, thank YOU for this splendid recipe (and the gorgeous photo that accompanies it) that your publisher generously shared with us. The lime is so unique and so perfect. We love it. And, like you, we can’t get enough of it. Or of the recipes in your book.


Prep the carrots for this roasted carrots recipe

Scrub the carrots to remove any dirt or debris. "My best tip is to make sure these are washed throughly with a sponge before roasting," says Olayinka. Wash and scrub them well "to avoid grit. Carrots come from the ground, and dirt often gets trapped at the top of carrots. These don't need to be peeled, as that is more waste."

While most roasted carrots recipes do call for peeling the carrots, with this roasted carrots recipe, cleaning them instead of peeling them creates a more aesthetically pleasing dish. Don't even trim the tops off, as those too look great when served. Do trim greens if they are present, however.


Roasted vegetables are so delicious. Roasting them brings out there natural sweetness. Check out these:

Easy Oven Roasted Carrots Recipe

Ingredients

  • 1 lb carrots , peeled and left whole
  • 1 tbsp olive oil , just enough to coat
  • 1 tbsp balsamic vinegar
  • 1 tsp salt more or less to taste
  • 1/2 tsp ground black pepper more or less to taste
  • 1 tbsp freshly chopped Parsley optional

Instructions

Nutrition

Tried this recipe? Let us know how it was!

4 thoughts on &ldquoEasy Oven Roasted Carrots&rdquo

Could I use malt vinegar instead? Don’t have balsamic on hand.

Hi Tonya,
I have never tried Malt vinegar on carrots, so I’m not sure how it would turn out – if it were me, I’d say it can’t hurt to try. Balsamic has a slightly sweet note to it that malt vinegar doesn’t. That being said, I don’t think that malt vinegar is that different from apple cider vinegar which was recommended as a good substitute for balsamic when I did a quick google search on the subject. I wish I could be of more help. If you decided to give it a try, let me know and we will add your note to the recipe!