These are my go-to oven carrots: simple, unfussy, and reliably delicious. Perfect as a weeknight side or for Sunday lunch.
Roasted Carrots
Prep Time: 10 minutes- Cook Time: 30 minutes
- Total Time: 40 minutes
Yield: 4–5 servings 1x
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Pin RecipeDescription
These are my go-to oven carrots: simple, unfussy, and reliably delicious. Perfect as a weeknight side or for Sunday lunch.
Ingredients
- ±800g carrots (about 8 medium), peeled, sliced in half and then chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon cracked Black pepper
- Optional: Chopped fresh parsley, to garnish
Instructions
- Preheat the oven to 220°C (425°F) and line a baking tray with baking paper.
- Prep the carrots: Peel, cut in half along the length of carrot and then chop diagonally (looks pretty!)
- Season: Toss the carrots with the olive oil, salt and a good grind of black pepper.
- Roast: Spread out in a single layer on the tray. Roast for 25–30 minutes, until tender and lightly caramelised.
- Serve: Garnish with fresh parsley (optional)
Notes
- Baby carrots may cook a little quicker.
- If your carrots are large, they may need an extra 5–10 minutes.
- To add extra sweetness, drizzle over 1 tablespoon honey before roasting.
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