I've roasted a lot of carrots in my day, and here's what I know: high heat is the best way to go - and the pan has got to be on the lowest rack of your oven to get those caramelized edges. Crank it to 425°F, give them room on the pan - single layer, no excuses - and let the heat do its thing.
The natural sweetness concentrates, you get a golden-brown crispy exterior and just-tender interior, and suddenly one of the most humble veggies at the market becomes irresistibly sexy.
Idea is simple: very few pantry ingredients you probably have on hand + 10 min of prep + high heat transforms the simple carrot into a caramelized crispy on-the-outside & tender on-the-inside complexity of flavors.
Why this Roasted Carrot Recipe Works
- No peeling necessary! Save time and increase flavor for a win-win cooking situation!
- Roasting on high heat! Concentrates the carrot flavor and caramelizes the edges as they roast, bringing out their natural sweetness.
- Eat no more boring veggies! The earthy cumin, floral honey and tangy vinegar transform the simple carrot into a deliciously complex finished dish!
FACT: If i'm roasting carrots, I'm all the carrot colors of the rainbow possible!
ALSO FACT: The original carrot color was purple!
And There's a whole wide rainbow carrot world out there and they're all invited to our side dish (don't tell the rest but my fav are purple carrots).
It’s a more-colors-the-merrier kinda dish but can be made with a single color too!
How to Roast Carrots
What you need: carrots, high heat, olive oil, salt, and a spice (optional). Here we’re pairing carrots with earthy, warming cumin—but you can customize your spice pairing for a choose-your-own roasted carrot flavor adventure, or just use salt. Optional spices include turmeric, coriander, star anise, sumac, chili, and more.
I especially love using rainbow carrots here - each variety brings a boldly different color and subtly different flavor to the dish.
How to Make these Carrots
- Scrub and cut those carrots well! Remember we aren’t peeling them so… scrub extra well!
- Whisk olive oil and honey, vinegar, cumin and salt together in a small bowl.
- For less clean up, toss the carrots with the cumin mix directly on a rimmed sheet pan (as opposed to using an additional large bowl for this).
- Spread the carrots out in a single layer and dont overcrowd the pan. This is clutch to roasting and getting those caramalized edges. If it’s packed too tightly, they'll steam instead of roast and we wont get that deliciously crispy exterior.
- Add garlic and bay leaves and roast.
- Serve with freshly squeezed lemon (or other citrus) and fresh herbs!
Please enjoy these step-by-step images for easy cooking below.
Carrot top uses include (but are not limited to):
- Keep an inch or two intact, roast along with the carrots and eat
- Add in a pesto (like in my carrot-top pesto salad).
- Add in a green tahini
- Serve roasted carrots on their top. Makes for a very visually vibrant presentation (see below).
Cooks Tips
- When possible, source local and organic carrots. Support your farmer!
- Remember we’re not peeling the carrots so scrub extra well.
- To ensure maximum carrot caramelization and crispiness, spread them out on a single layer and do not overcrowd the pan.
- Save those carrots tops! They’re completely edible, delicious and nutritious.
- Leftover roasted carrots will keep in the fridge for 5 days.
Cooks Tip: Save your green carrots tops - they’re edible and delicious and nutritious!
More Colorful Carrot Recipes
If you’re looking for more carrot inspiration, check out my rainbow carrots guide and my recipe below.
- Carrot Hummus - a bright carrot hummus that works wonderfully with every color of the carrot rainbow.
- Shaved Carrot Tart – a bright cumin spiced savory carrot ricotta tart.
- Roasted Carrot Tart – savory carrot puff pastry with tangy goat cheese, creamy ricotta, spinach and fresh herbs.
- Spring Pea & Carrot Salad - crunchy fresh veggies, garlicky homemade croutons, tangy feta and herbaceous pesto create a salad full of spring flavor.
More Roasted Veggie Recipes You Want In Your Life
Enjoy these utterly simple and better than they should be recipes:
- Roasted radishes
- Balsamic roasted cabbage wedges
- Roasted beets
- Roasted artichokes
- Roasted potatoes (smashed)
- Roasted sweet potato (fries)
- Simple roasted cabbage
If ya try this recipe, I'd love to hear about it - leave a comment below and let me know, and tag me on IG, @danielagerson, so I can see too.
Keep exploring for more seasonal recipes and colorful produce guides designed to inspire ya to play in the kitchen.
Let’s make waves in the kitchen.
Roasted Carrots
Ingredients
- 2 pounds carrots halved or quartered lengthwise into long, thin sticks
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1½ teaspoons cumin
- 1 bay leaf
- 3 –5 cloves garlic peel left on if you like
- Salt and pepper to taste
- Squeeze of fresh citrus
- Handful fresh herbs for topping such as parsley, cilantro, tarragon, chives, or chervil (optional)
- Flaky sea salt for serving (optional)
Instructions
- Preheat oven to 425°F.
- In a small bowl, whisk together the olive oil, vinegar, honey, and cumin. Season with salt and pepper.
- Toss the carrots with the cumin mixture on a rimmed baking sheet. Arrange in a single layer, being careful not to overcrowd the pan. Add the bay leaf and garlic cloves. Roast until lightly golden and caramelized on the edges, 25–35 minutes (exact time depends on the size and thickness of your carrots).
- Remove the aromatics and serve the warm carrots with a squeeze of fresh citrus and a sprinkle of fresh herbs.
Notes
- When possible, source local and organic carrots. Support your farmer!
- Remember we’re not peeling the carrots so scrub extra well.
- To ensure maximum carrot caramelization and crispiness, spread them out on a single layer and do not overcrowd the pan.
- Save those carrots tops! They’re completely edible, delicious and nutritious.
- Leftover roasted carrots will keep in the fridge for 5 days.
Such a nice, healthy treat for carrot lovers! Thanks for sharing this recipe!
Farmbox Direct
https://www.farmboxdirect.com/
Absolute pleasure! I'm def a big time carrot lover :). Thanks so much for the sweet feedback!