How to Make Roasted Whole Carrots – Easy Method
Roasted whole carrots not only offer a stunningly gorgeous presentation, but also come with the bonus that you don’t need to chop anything!
When I saw the most adorable little rainbow carrots at Trader Joe’s, I knew I was going to have to toss them in my cart. This happens only occasionally at TJ’s.
Anyone who has ever shopped at TJ’s is probably sensing the strong sarcasm in my last sentence. The kids and I always joke about it because we go in with a list that has four items on it and we leave with a cart full. Sigh. You might recognize this ailment from similar shopping trips at Target.
I knew I’d be developing a roasted carrot recipe for you guys with these, and I decided to keep it basic. My post on how to make acorn squash was surprisingly popular, so I’m planning to sprinkle in some more basics here and there. Tools in your cooking tool box.
Since I’ve shared a couple of roasted carrot recipes in the past, but never shown you how to make roasted whole carrots, I thought now would be a good time to cover that basic skill.
How to make whole roasted carrots
I typically roast vegetables at 425°F or even 450°F, but I turned down the oven a little bit, to 400°F, for these carrots. You want them to get nice and tender all the way through without getting too done on the outside.
The great thing about these roasted whole carrots is that they look super glam due to the pretty shape and the tops still attached, but they actually require LESS work than roasting cut up carrots. WIN-WIN, am I right?
Once you have the technique down, you can experiment with adding other flavors like honey, mustard, brown sugar, rosemary, thyme, maple syrup or anything your heart desires!
If you’re as obsessed with roasting vegetables as I am, make sure to check out my list of over FORTY roasted vegetable recipes!
If you’re craving slightly more indulgent carrots, try my brown sugar glazed carrots (with bourbon!).
- 16 ounces (1 pound) whole carrots, peeled, washed, and dried
- 1 tablespoon olive oil
- Salt and pepper to taste (I recommend roughly 1/4 teaspoon of each)
- Preheat oven to 400°F.
- On a rimmed baking sheet, toss carrots with olive oil, salt and pepper. Arrange in a single layer and roast for 20-30 minutes, stirring once, until fork tender and browned on outsides.
- Serve immediately - I like to add parsley for color and freshness.
Nutrition Information:Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 94Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 181mgCarbohydrates: 15gFiber: 6gSugar: 6gProtein: 1g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He was mystified by the purple carrots for a minute but he loves them!
Changes I would make: None are necessary but once you have this down, try adding dijon mustard or maple syrup to the mix!
Difficulty: So easy, especially if you buy the already peeled and prepped carrots like I did.