Easy Roasted Carrots In The Oven
Oven-roasted carrots are super, super simple. They’re delicious and packed with an intense flavor. They’re easy to make, and the roasted carrot recipe is a refreshing change of pace from the traditional way we cook vegetables.
Servings: 4 servings
Calories: 106kcal
Ingredients
- 15-20 Baby carrots You can use regular sized carrots
- 3 tbsp Olive oil
- 1 tsp Sea salt
- 1.5 tsp Za'atar
- Chopped cilantro for garnishing
Instructions
- Preheat your oven to 200 C. Line your baking tray with parchment paper.
- Wash, scrub, and peel the carrots. I didn't need to peel my carrots.
- Pat them dry and place in a bowl.
- Add olive oil, sea salt, and za'atar. Mix well.
- Spread evenly on the prepared baking tray and place the tray in the oven.
- Roast for 30-35 minutes at 200 C or until the carrots are just cooked through. They should not be overcooked.
- Transfer the roasted carrots to a serving platter, liberally garnish with cilantro, and serve. Enjoy!
Video
Notes
- Which are the best carrots for roasting? I found the assortment I used to be wonderful, but you can use whatever is locally and easily available.
- If you’re using big carrots, cut them for even roasting. You can halve, quarter, or make thin carrot fingers, depending on how you want to serve the roasted carrots.
- The secret to how to roast carrots? Keep the recipe simple. The best way is to just add some oil and some salt & pepper. That’s it. Honestly, the result is scrumptious. But if you want to add other flavors, go for it!
- Don’t overcrowd the baking sheet, or the carrots won't brown evenly.
Nutrition
Serving: 1 Serving | Calories: 106kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 611mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5171IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.4mg