Roasted Carrots

Roasted carrots, so tender, healthy and ridiculously easy to make. It’s the perfect side dish to any meal and only requires 7 ingredients.

roasted carrots

Roasted carrots are the perfect side dish for Christmas, Thanksgiving, any especial occasion or just for any meal. 

I’ve always been a huge fan of roasted potatoes, but since I made roasted carrots for the first time, I also fell in love. Besides, this recipe helped me to incorporate carrots into my diet, as I didn’t like it so much before these carrots came into my life.

The recipe is super easy and only requires a baking tray. You just need to mix all the ingredients onto the tray (no need to use a mixing bowl) and bake until golden brown and tender. So simple!

Although carrots are already sweet, I like to add a little bit of maple syrup (any other liquid sweetener will do). It makes the carrots taste even better and it’s just a tiny amount of sweetener. However, if you prefer and sugar-free version, just omit it.

As this recipe is so basic, you can make your own version by adding your favorite spices and herbs. Remember that dried herbs can be added before baking, but it’s better to add the fresh ones just before serving.

roasted carrots ingredients

• Carrots – If you’re using organic carrots, you can peel them or not. If you’re using non-organic carrots, it’s better to peel them, but it’s up to you.
• Garlic – Although I prefer to use fresh garlic, garlic powder is a good alternative.
• Extra virgin olive oil – I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier, but it’s up to you. If you don’t eat oil, try my oil-free roasted carrots or use any liquid instead of the oil, like lemon juice or balsamic vinegar.
• Maple syrup – Any other liquid sweetener will do. You can omit this ingredient because carrots are already sweet, but I think it makes the recipe even tastier.
• Salt – I always use Himalayan pink salt. Any type of salt is okay though.
• Ground black pepper – Fresh ground black pepper tastes best. However, I find store-bought ground black pepper more convenient and also easier to measure with a teaspoon.
• Parsley – This ingredient is optional, so omit it if you want. You can also add any other fresh or dried herb. Dried herbs can be added before baking.

tips to make roasted carrots

• Feel free to add more oil just before serving. I think it’s not necessary though.
• Although I prefer to use oil, vegan butter is also a choice, especially if you miss butter. You could even use both.
• This recipe can be made with other root vegetables, but the baking time may vary.
• If you don’t want to use the oven, oil or steam the carrots for about 5-7 minutes. Then add to a skillet with the same ingredients and cook until golden brown and tender.

looking for more carrot recipes?

• Vegan Carrot Hot Dogs
• Vegan Carrot Cake
• Oil-Free Roasted Carrots
• Carrot Cake Overnight Oats
• Vegan Carrot Cake Cupcakes

did you make this roasted carrots recipe?

Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Roasted Carrots

★★★★★ 5 from 1 reviews

• Author: Simple Vegan Blog
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2–4 1x
• Category: Side dish
• Cuisine: Vegan, American

Roasted carrots, so tender, healthy and ridiculously easy to make. It’s the perfect side dish to any meal and only requires 7 ingredients.

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Ingredients

• 1 pound carrots (450 g)
• 4 cloves of garlic, minced
• 2–3 tbsp extra virgin olive oil
• 1 tbsp maple syrup
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 1 tbsp fresh parsley (optional), chopped

Instructions

1. Preheat the oven to 430ºF or 220ºC.
2. Trim ends of carrots and slice them. You can peel them or not, it’s up to you.
3. Add the carrots and the rest of the ingredients to a baking tray (it can be lined with parchment paper or not) and mix with your hands until well combined.
4. Bake for 20-30 minutes or until golden brown and tender.
5. Garnish with the chopped fresh parsley and serve immediately or keep leftovers in a sealed container in the fridge for 4-7 days.

Notes

• Nutritional information has been calculated by using 2 tablespoons of extra virgin olive oil.

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 125
• Sugar: 8.6 g
• Sodium: 227 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Carbohydrates: 15.6 g
• Fiber: 2.9 g
• Protein: 1.2 g