Description
This easy roasted carrots recipe features tender, lightly browned carrots enhanced with olive oil, honey, and a touch of sea salt. Roasted at a high temperature, these carrots develop a natural sweetness and a perfect fork-tender texture, making them a simple and delicious side dish for any meal. Garnished with fresh parsley, they add vibrant color and flavor to your plate.
Ingredients
Scale
Carrots
- 1 pound carrots (about 1 large or 2 medium bunches, cut into 2-inch barrels)
Seasoning
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon honey or maple syrup
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Garnish
- Chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Toss Carrots: In a large bowl, combine the cut carrots with olive oil, honey or maple syrup, sea salt, and several grinds of black pepper. Toss well to ensure all carrots are evenly coated with the seasoning.
- Arrange on Baking Sheet: Spread the seasoned carrots in a single layer on the prepared baking sheet. Spacing them out helps them roast evenly and develop a slight caramelization.
- Roast: Place the baking sheet in the preheated oven and roast the carrots for 15 to 25 minutes, checking for doneness. The carrots should become fork-tender and lightly browned but not mushy. The exact time varies depending on the thickness of the carrot pieces.
- Season and Garnish: Remove the carrots from the oven and taste to adjust the seasoning if needed. Sprinkle with chopped fresh parsley for a fresh, herbaceous finish, then serve warm as a flavorful side dish.
Notes
- This recipe is an easy, healthy, and delicious side dish that can complement a wide range of main courses.
- A small amount of honey or maple syrup enhances the carrots’ natural sweetness without overpowering their flavor.
- For a vegan option, use maple syrup instead of honey.
- Adjust roasting time based on carrot size to avoid overcooking and maintain texture.
- Leftover roasted carrots can be refrigerated and reheated for quick meals.
Nutrition
- Serving Size: ¼ pound (about 113 grams)
- Calories: 90 kcal
- Sugar: 6 grams
- Sodium: 230 mg
- Fat: 5 grams
- Saturated Fat: 0.7 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 3 grams
- Protein: 1 gram
- Cholesterol: 0 mg
