The Best Oven Roasted Carrots
These oven roasted carrots are the perfect simple side dish for your next holiday or weeknight meal (and are a personal favorite of mine). Honey, maple syrup, and a simple seasoning blend create a perfect balance of slightly sweet and rich savory flavor. Even if you're not a carrot person, you'll love these!
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Servings: 4 (see Note 1 below)
Equipment (Shop on Amazon)
Ingredients
- 2 lbs carrots (See Note 2 below)
- 1 tbsp avocado oil (shop on Amazon)
- 2 tsp honey
- 1 tsp maple syrup (100% pure- NOT pancake syrup)
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp salt
- 1 pinch finely ground black pepper
Instructions
- Preheat your oven to 425°F.
- Peel and cut the ends off your carrots before rinsing them. Once peeled and cut, I end up with about 1.5 lbs of carrots from a 2 lb bag.2 lbs carrots
- Slice the carrots into 3-4 inch long pieces. Then cut the thickest pieces into quarters and the other pieces into halves lengthwise. Particularly skinny pieces can be left alone. The goal here is to make the pieces as equal in thickness as possible so they cook evenly in the oven. Place your carrot slices into a medium mixing bowl and set aside.
- In a small measuring cup or bowl, mix together the avocado oil, maple syrup, honey, onion powder, garlic powder, salt, and finely ground black pepper until well combined. Little tip- I measure out 3 teaspoons of avocado oil first (1 tbsp) before using the same spoon to measure the honey, so it doesn't stick and you get a true 2 teaspoons worth of honey in your dish.1 tbsp avocado oil (shop on Amazon), 2 tsp honey, 1 tsp maple syrup, ¼ tsp onion powder, ¼ tsp garlic powder, ¼ tsp salt, 1 pinch finely ground black pepper
- Pour the seasoned oil mixture over the carrot slices and mix until all carrots are completely coated. As the amount of liquid is relatively small for the amount of carrots (on purpose- the goal isn't to fry these carrots in oil), it may take a little extra effort to ensure all carrots are well coated. Make sure you mix them well.
- Pour the carrots onto a quarter sheet pan and spread them into an even layer.
- Bake the carrots on the middle rack of your oven at 425° for 18-20 minutes before mixing/tossing them in the pan. Bake for an additional 20 minutes at 425°F for a total bake time of 38-40 minutes. The carrots should be starting to caramelize and have a slightly shriveled appearance when they are done. A toothpick should also easily go through the carrots as they will be soft when done roasting. (See Note 3 below)
- Serve these carrots right away! Or, keep covered until serving.
Notes from the Happy To Be Here Kitchen
Note 1. Servings: 4 servings for this recipe is a bit generous- 3 people can easily finish off these carrots in one sitting. Make more than you think you need, especially if cooking for a large group. After peeling the carrots, cutting off the ends, and roasting them for this long, you will end up with less than you think.
Note 2. Carrots: If possible, use organic carrots for this recipe. I think there is a noticeable difference in flavor.
Note 3. Baking Time: I like these carrots to be roasted to the point that they are starting to caramelize and get some brown/black color in some spots. If that isn't what you're looking for, stir the carrots more frequently and consider taking a few minutes off the baking time.
Also, the thickness of these carrots will affect baking time. If you end up only halving (instead of quartering) the thicker parts of the carrots, you may need to give these a few more minutes to bake. If you cut them super thin, take some time off the total bake time. Keep an eye on them and test them using a toothpick to ensure they are done to your liking.
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