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I love roasting carrots for a delicious Thanksgiving side-dish. It’s easy to flavor however you would like and it adds a gorgeous pop of color to the meal. If you want a healthy side dish for this Thanksgiving, then give this one a try! Otherwise, roasted carrots also pair well with many other meals. It doesn’t just need to be for Thanksgiving. Carrots are easy to keep on hand because they don’t go bad fast, so this is an easy staple dish to make whenever you need. In fact, all of the ingredients in this dish aside from the fresh parsley/chives are ingredients you can always keep on hand easily. The fresh parsley and chives are used as a garnish to add a touch more flavor and color, but they’re optional. So if you’re in a pinch and don’t have them on hand, then you can either omit them or replace with another fresh herb you happen to have at the moment.
Ingredients
Carrots – the staple of the dish.
Olive oil – for drizzling on the carrots. This helps prevent them from drying out in the oven, and it adds delicious flavor as well.
Garlic powder, dried oregano, salt, black pepper – for flavor. Adjust to your preference if desired.
Fresh parsley and chives – to use as a garnish. Feel free to use thyme, rosemary, dill, or cilantro instead of the parsley if that’s what you would prefer.
Method
- Preheat the oven to 400ºF then peel the carrots. Slice them as needed – leaving the small ones whole and slicing the thicker ones in half so they cook evenly. Another option is to slice the carrots both vertically and horizontally, creating smaller 2-3” pieces (this version will decrease the cook time to 25-40 minutes since the pieces are smaller).
- Put the carrots in a large baking dish and toss in the olive oil, garlic powder, dried oregano, salt, and black pepper. Spread the carrots into an even layer for even cooking.
- Bake for 40-60 minutes until the carrots are golden and tender. If you cut the carrots into smaller pieces, then it could take 25-40 minutes instead. See the instructions on the recipe card for the technique.
- Remove the carrots from the oven and garnish with chopped parsley and chives.
Modifications
- Garnish how you desire – you can use chopped parsley, thyme, rosemary, dill, cilantro, or chives as a garnish. I used parsley and chives, but any herb is delicious.
- Replace the dried oregano with another dried herb such as thyme, parsley, or Italian seasoning.
- Add onion wedges to the dish to infuse more flavor. Cut an onion into thick wedges, drizzle oil on them, then place them on top of the carrots before placing in the oven. Roasted onions are delicious and it’ll add a wonderful touch to the carrots!
What to pair with roasted carrots
A number of meals go well with roasted carrots. This specific recipe allows for a wide variation of flavor profiles as well. You can pair it with chicken, steak, fish, turkey, nourish bowls (just cut the carrot up to use as a topping), etc. Enjoy it as a delicious boost of nutrients and color for any meal.
Other recipes you’ll love
Honey Roasted Brussels Sprouts
I hope you love this Easy Roasted Carrots recipe! As always, please take the time to write a review on the recipe card and leave a comment on the post. It helps me and my website more than you know, and it allows me to keep creating content for you.
PrintEasy Roasted Carrots
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Side
- Method: Oven
- Cuisine: American
Ingredients
2 lbs carrots, peeled
1 1/2 Tbsp olive oil
1 tsp garlic powder
1/2 tsp salt, to taste
1/4 tsp dried oregano
1/4 tsp black pepper (or 15–20 twists of fresh ground black pepper)
Garnish
Fresh parsley, thyme, dill, or chives for garnish (chopped)
Instructions
- Preheat the oven to 400°F.
- Peel the carrots.
- Choose the size of the carrots: Option 1, whole carrots: Leave the carrots whole, but slice larger ones in half lengthwise if needed. It’s okay if the sizes vary a little, the little ones will just be a little more golden (which is delicious!), but you’ll want to make sure that the larger carrots will be fully cooked, so the sizes shouldn’t vary too much. Option 2, sliced carrot pieces: Cut the carrots into 2 to 3-inch pieces then cut the thinner pieces in half and the thicker pieces in quarters. This technique will take less time to cook.
- Spread the carrots out in a baking dish or on a large rimmed baking sheet. Drizzle with olive oil and season with garlic, oregano, salt, and pepper. Toss to combine and spread carrots out into a single layer.
- Bake until the carrots are golden and fork tender, about 40-60 minutes for whole carrots (depending on how thick the carrots are), or 25-40 minutes for the carrot pieces.
- Top with fresh chopped parsley. Serve immediately.
- I hope you love this Easy Roasted Carrots recipe! As always, please take the time to write a review and leave a comment on the post.
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