Dinner
Roasted Carrots
Whole carrots or thick batons are tossed with olive oil and salt, then roasted at high heat until the natural sugars caramelize and the exteriors turn golden and slightly charred. Finished with fresh thyme, garlic, and a knob of butter for a simple vegetable side that tastes like the best version of itself.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Roasted Carrots — common questions
Can I prep them ahead?
Yes, peel and cut carrots up to 8 hours ahead and store in an airtight container in the refrigerator. Do not toss with oil and seasonings until you are ready to roast.
What if I only have baby carrots?
Baby carrots work fine—halve them lengthwise so they have a flat side to caramelize, and roast for 15–18 minutes total, checking for tenderness earlier since they are smaller.
Can I make them in an air fryer?
Yes, toss carrots with oil and salt, air fry at 380°F for 12–15 minutes, shaking the basket halfway through, until tender and caramelized.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes, or serve cold as part of a salad or grain bowl.
What should I serve it with?
Roasted carrots work as a side dish with any main protein—chicken, fish, steak, pork, lamb, or as part of a vegetarian plate. They are also delicious served cold in salads.
Can I skip the butter?
Yes, the carrots are delicious with just olive oil and herbs. The butter adds richness and a slightly luxurious finish, but it is optional for a lighter side dish.
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