Vegan

Roasted Carrots

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Side shot of a plate of roasted carrots with the words roasted carrots
Photo of a plate of roasted carrots with the words roasted carrots

Roasted carrots, so tender, healthy, tasty, and easy to make. They’re the perfect side dish for any meal and only require 7 ingredients and 30 minutes!

Roasted carrots are the perfect side dish for pretty much any meal, especially for Christmas and Thanksgiving dishes. But they are so delicious and healthy you can actually eat them every day!

This recipe helped me incorporate carrots into my diet, as I didn’t like them that much before. And although carrots are already sweet, I love to incorporate a little bit of maple syrup to make them taste even better.

Besides, you can customize them by adding your favorite ingredients, spices, or herbs. Remember that dried herbs can be added before baking, but it’s better to add the fresh ones just before serving.

Roasted carrots, a super flavorful, easy, and nutritious recipe. To make them you only need 7 affordable ingredients and just 30 minutes of your time!

How to make roasted carrots – Step by step

Step-by-step photos of how to make roasted carrots
  • Preheat the oven to 430ºF or 220ºC.
  • Trim the ends of the carrots (photo 1) and slice them (photo 2).
  • Add the carrots and the remaining ingredients to a baking tray (photo 3) and mix with your hands until well combined (photo 4).
  • Bake for 20-30 minutes or until golden brown and tender (photo 5).
  • Garnish with chopped fresh parsley (photo 6) and serve immediately.

Pro tips

  • Feel free to peel the carrots, although you don’t need to if they are organic. If they’re not organic I recommend you do peel them.
  • You can use garlic powder instead of fresh garlic if you want to.
  • Although I prefer to use oil, you can replace it with some vegan butter.
  • I suggest you use extra virgin olive oil, although any other type of oil will work for this recipe.
  • If you don’t eat oil, use other liquids like lemon juice or balsamic vinegar.
  • Feel free to use any kind of fresh or dried herb.
  • This recipe can be made with other root vegetables, but the baking time will probably vary.
  • If you don’t want to use the oven, boil, or steam the carrots for about 5-7 minutes. Then add them to a skillet with the same ingredients and cook until golden brown and tender.
Close-up shot of a plate of roasted carrots

How long will these roasted carrots keep?

If you have any leftovers, keep them in a sealed container in the fridge and they will last in good condition for 4-7 days.

Can I make roasted carrots without maple syrup?

Yes! You can replace it with any other kind of liquid sweetener, but feel free to omit it. However, I recommend you try this version because the sweetener gives the carrots a delicious flavor!

How to serve roasted carrots

Roasted carrots are the perfect side for any dish you can think of. I especially like them served with some vegan protein such as seitan or tempeh, but feel free to have them with your favorite recipes!

Looking for more side dish recipes?

Side shot of a plate of roasted carrots

Did you make this roasted carrots recipe?

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Square photo of a plate of roasted carrots

Roasted Carrots



  • Author:

    Iosune


  • Prep:

    10 mins


  • Cook:

    20 mins


  • Total:

    30 mins

  • 24 1x

  • Side dish

  • American

  • Vegan


Servings 24 1x


Scale


Tap or hover over number to scale servings

Roasted carrots, so tender, healthy, tasty, and easy to make. They’re the perfect side dish for any meal and only require 7 ingredients and 30 minutes!

Ingredients

  • 1 pound carrots (450 g)
  • 4 cloves of garlic, minced
  • 23 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1 tbsp fresh parsley (optional), chopped

Instructions

  1. Preheat the oven to 430ºF or 220ºC.
  2. Trim the ends of the carrots and slice them. You don’t need to peel them, but that’s up to you.
  3. Add the carrots and the remaining ingredients to a baking tray (it can be lined with parchment paper or not) and mix with your hands until well combined.
  4. Bake for 20-30 minutes or until golden brown and tender.
  5. Garnish with the chopped fresh parsley and serve immediately with vegan protein like seitan or tempeh.
  6. Keep the leftovers in a sealed container in the fridge for 4-7 days.

Notes

  • Feel free to peel the carrots, although you don’t need to if they are organic. If they’re not organic I recommend you do peel them.
  • You can use garlic powder instead of fresh garlic if you want to.
  • Although I prefer to use oil, you can replace it with some vegan butter.
  • I suggest you use extra virgin olive oil, although any other type of oil will work for this recipe.
  • If you don’t eat oil, use other liquids like lemon juice or balsamic vinegar.
  • Feel free to use any kind of fresh or dried herb.
  • This recipe can be made with other root vegetables, but the baking time will probably vary.
  • If you don’t want to use the oven, boil, or steam the carrots for about 5-7 minutes. Then add them to a skillet with the same ingredients and cook until golden brown and tender.
  • Nutritional info has been calculated by using 2 tablespoons of extra virgin olive oil.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 125
  • Sugar: 8.6 g
  • Sodium: 227 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 15.6 g
  • Fiber: 2.9 g
  • Protein: 1.2 g

Curved “made this” text MADE THISRecipe?

Update Notes: This post was originally published in December of 2018, but was republished with new photos, step by step instructions, and tips in October of 2020.

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