Roasted Carrots

Roasted Carrots
Roasted Carrots

I love roasting vegetables. It makes them a wonderful texture, a little crispy on the edges, condenses the flavors, often makes them a little sweeter. Oh man, it’s just so good. One of my favorite veggies to roast is carrots. I love to toss them with a little olive oil, honey, and salt. It brings out the sweetness and makes them caramelize a little more.

Roasted Carrots


Oil (preferably olive, but vegetable oil is fine)


Preheat your oven to 375 degrees (or 400, depending on how quickly you want them to cook). Peel and cut your carrots into bite size pieces (see picture below to see about how big I cut mine). Toss them in oil, honey, and sprinkle with salt. Measurements of each kind of depend on how you want them to taste. You want them to be evenly covered in oil. If you think you might want them sweeter, do quite a bit of honey, or not if you don’t. I know it’s kind of vague, but I promise you’ll just be able to tell depending on how many carrots you’re cooking and what you want them to taste like.

How long you cook them for is another guessing game. Firstly, it depends on how crispy/burnt you want them. I like mine to be fairly dark at the edges, so I roast them for about an hour at 375. But sometimes more and sometimes less. Second, it depends on how many carrots you’re roasting. You don’t want them too crowded on the pan otherwise they’ll do more of a steaming kind of thing. Also, you want to toss them about halfway through your cook time.

So this posting was really more of a “carrots tossed in this stuff and roasted are good” than an exact recipe, but it’s worth it just for anyone to discover the joys of this dish. Experiment a little and find the right amounts, temperature, and cook time for you! I promise, it’s worth it.