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roast carrots on a white platter with parmesan cheese and herbs

Roasted Carrots Recipe

Isabel Laessig
Complete with parmesan, garlic, and a savory seasoning blend, this Roasted Carrots Recipe is guaranteed to make the most flavorful oven roasted carrots you will ever have!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 111 kcal

Equipment

Ingredients
  

  • 2 Tablespoons olive oil
  • 2 cloves garlic peeled and minced
  • 10 medium carrots peeled (optional)
  • Salt and pepper to taste
  • ½ teaspoon dried oregano
  • 3 Tablespoons Parmesan freshly grated
  • 1 Tablespoon unsalted butter melted
  • parsley freshly chopped, for garnish

Instructions
 

  • Preheat the oven to 400˚F. Lightly oil a rimmed baking sheet, or line with parchment paper or aluminum foil, and set aside.
  • Add 2 Tablespoons olive oil to a small saucepan over medium heat. Once hot, add 2 cloves garlic and saute until fragrant, about 1 minute.
    2 Tablespoons olive oil, 2 cloves garlic
  • Arrange 10 medium carrots on the baking sheet in a single layer. Drizzle evenly with garlic oil from the pan.
    10 medium carrots
  • Sprinkle with Salt and pepper to taste, as well as ½ teaspoon dried oregano. Toss to evenly coat if necessary, but keep the carrots in a single layer.
    ½ teaspoon dried oregano, Salt and pepper
  • Add the baking sheet to the oven and roast for 15 minutes.
  • At the 15 minute mark, flip the carrots over and sprinkle with 3 Tablespoons Parmesan. Cook another 10-15 minutes, or until the carrots are tender. Pierce one with a fork if you are unsure.
    3 Tablespoons Parmesan
  • Drizzle 1 Tablespoon unsalted butter over the carrots, then top with chopped parsley. If desired, taste and season further with additional salt, pepper, and Parmesan.
    1 Tablespoon unsalted butter, parsley
  • Serve, and enjoy!

Notes

  • Use aluminum foil or parchment paper to line the baking sheet for easy cleanup. That way, you only have a pan to wash.
  • Sauteing the garlic in oil before drizzling the carrots with the oil infuses it with the flavor of the garlic. You can skip this step if you want, but I find it adds a nice layer of flavor.
  • Make sure the carrots are in a single layer so they cook evenly. Don't overlap any carrots.
  • Try to use carrots of a relatively similar size. If they're differently sized, they may not cook evenly.
  • There is no need to peel the carrots unless you want to. However, if you don't plan on peeling them, I recommend giving them a scrub.
  • You can use baby carrots for this recipe if you prefer. Keep an eye on them in the oven as they may take less time than larger carrots.
  • Other herbs like fresh thyme make great additions to these garlic roasted carrots. Try adding your favorite fresh herbs!

Nutrition

Serving: 1servingCalories: 111kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 7mgSodium: 111mgPotassium: 334mgFiber: 3gSugar: 5gVitamin A: 17065IUVitamin C: 6mgCalcium: 68mgIron: 0.4mg
Keyword baked carrots recipe, oven roasted carrots, roast carrots recipe, roasted carrots recipe
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