Roasted Carrots
- 10m Prep Time
- 40m Cook Time
- 50m Ready In
Roasted carrots are tossed with oil, salt, and pepper, then roasted until golden and tender. Serve with a yogurt sauce, harissa, chutney, or pesto, or simply toss with lemon juice and herbs.
Ingredients
- 1½ pounds slender whole carrots or medium carrots, halved lengthwise
- 1½ tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 Yogurt-Dill Sauce, Harissa, Cilantro-Mint Chutney, or Pesto (made with carrot tops, if on hand) (opens in new tab)
- 1 tablespoon lemon juice
- 1 2 tablespoons chopped herbs, or a seasoning blend like Za’atar, Gremolata, or Dukkah (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1½ pounds slender whole carrots or medium carrots, halved lengthwise
- 1½ tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 Yogurt-Dill Sauce, Harissa, Cilantro-Mint Chutney, or Pesto (made with carrot tops, if on hand)
- 1 tablespoon lemon juice
- 1 2 tablespoons chopped herbs, or a seasoning blend like Za’atar, Gremolata, or Dukkah
Let's Cook
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Step 1.
Toss together on a rimmed baking sheet: 1½ pounds slender whole carrots or medium carrots, halved lengthwise; 1½ tablespoons vegetable oil; 1 teaspoon salt; ½ teaspoon black pepper
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Step 2.
Spread the carrots into a single layer and roast until golden and tender, 30 to 45 minutes, depending on the thickness. Cut into chunks if desired and serve warm with: Yogurt-Dill Sauce, Harissa, Cilantro-Mint Chutney, or Pesto (made with carrot tops, if on hand)
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Step 3.
Or simply toss the carrots with: 1 tablespoon lemon juice; 2 tablespoons chopped herbs, or a seasoning blend like Za’atar, Gremolata, or Dukkah