Perfect Roasted Carrots (Three Ways!)
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(49)
Ingredients
4-6 servings
- 2 pounds carrots
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
- Optional garnish: 2 teaspoons chopped fresh chives, green onions, parsley or dill
- ½ to 1 ½ teaspoons chili powder (use less for more mild carrots, or the full amount for spicy carrots)
- ½ teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 1 tablespoon honey
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Preparation
Chef’s notes
If you’re making the spiced version:
Add the chili powder and cinnamon with the olive oil and salt.
If you’re making the honey butter version:
When the carrots are nearly done baking, melt the butter in your smallest saucepan over medium heat. Once melted, cover the pan to avoid splatters and continue cooking, swirling the pan occasionally, just until you start seeing golden flecks at the bottom, about 2 minutes. Remove the pan from the heat and stir in the honey. Once the carrots are done, drizzle the mixture over them and toss to coat.
Make it dairy free/vegan:
Simply make the basic or spiced versions.
Prepare in advance:
You can peel and slice the carrots in advance. For maximum freshness, store them in a bowl of water in the refrigerator until you’re ready to roast them. Drain and pat dry before proceeding.
Double it:
You can roast two pans of carrots in the oven at once. Just position two racks near the center of the oven before you preheat it. When you toss the carrots halfway through cooking, swap the pans on their rack positions (from top to bottom, and bottom to top).