Carrots
Roasted carrotsCarrots by the best everyday methods and appliances.
Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Step-by-step
- 1
Prep Carrots for Roasting
Peel carrots and trim the ends. Cut on a deep diagonal into ½-inch slices, or leave small carrots whole. Keep cuts consistent — same size means even cooking. Toss in a large bowl with a drizzle of olive oil until coated. Season well with kosher salt and black pepper. Add herbs or spices now if using (thyme, rosemary, garlic). Toss to coat evenly. Line a rimmed baking sheet with foil and lightly oil it.
- 2
Roasting Carrots in the Oven
Preheat oven to 425°F (or 400°F for a gentler roast). Spread seasoned carrots in a single layer on a baking sheet — no touching or overlapping, or they'll steam instead of brown. Use two pans if needed. Roast at 425°F for 25–35 minutes, or at 400°F for 35–40 minutes. Toss every 10 minutes for even browning on all sides. For a glaze, add it in the last 5–10 minutes. Toss to coat and return to oven until absorbed and caramelized.
- 3
Doneness & Finishing
Carrots are done when edges are browned and caramelized and a fork slides in easily with little resistance — tender throughout, not mushy. Still firm? Return to oven in 5-minute increments. Hard carrots usually mean undercooking, too-low heat, or uneven cuts. Transfer to a platter. Finish with lemon juice, a drizzle of olive oil, or fresh herbs (parsley, dill, or cilantro). Optional: crumbled feta or truffle oil. Serve hot. Refrigerate leftovers in an airtight container for up to 4 days.
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