What is one of the most delicious and uncomplicated side dishes you can make that pairs with almost anything? Roasted carrots. In this post, I will show you how to cook one of the most uncomplicated and most delicious side dishes you can make: perfect roasted carrots. Roasted Carrots are one of my all-time favourite side dishes. Roasting gives the carrots a nice sweetness that, when combined with fresh thyme, salt and pepper, really pops. Roasted Carrots are the perfect accompaniment to just about any meal you could imagine. Grilled steak? Yes, roasted carrots work with that. Pork chops, roasted chicken, turkey dinner, grilled salmon? Of course! Roasted carrots work with it all.
Prepping The Carrots
When determining how many carrots to roast, use one to two carrots per person, depending on size. No one is going to be upset if you make a few extra. To prepare the carrots, cut off the top and bottom, then peel them.
Cutting The Roasted Carrots
How to make a roll (oblique cut)
You can cut the carrots however you want, including long strips, or not cutting them at all and roasting the carrots whole. But, there is one cut that I love for these roasted carrots. It is called a roll cut or oblique cut. To make the roll cut set your knife at a 45° angle in relation to the carrot. Make one 45° cut, then roll the carrot forward on your cutting board by a quarter turn. The tip of the point made by your first cut should be at the top. Make your second cut, then roll the carrot forward again. When rolling the carrot forward, keep your knife at the same angle. Your knife doesn't have to move at all. Once all the carrots are cut, you should have a bunch of equally-sized oblong carrot pieces. I will tell you upfront that it takes some practice to get the coordination right for making this roll cut. But it is worth the effort. Carrots cut like this are great for roasting but are also fantastic for glazing and in stews or soups. For more knife skills information, check out my basic knife skills post here.
Seasoning The Carrots
Put the cut carrots in a medium mixing bowl along with a few sprigs of fresh thyme, two tablespoons of olive oil, and a big pinch of salt and pepper. Toss the carrots to coat them in the oil and season them evenly.
Roasting The Carrots
Spread the carrots out onto a sheet pan. You can use parchment paper for easier cleanup, but if you don't, there is no need to oil your pan as the carrots are already oiled. Put the carrots in a 400°f oven for 20 minutes. Take them out, flip them, and put them back in the oven for another 10 minutes. Serve immediately, or cool for later. To reheat the carrots, put them in a 350°f oven for 10 minutes.
The Wrap-Up
I don't think you are going to find a better side dish than these roasted carrots. They are almost like candy, and the best part is that you didn't have to add any sugar to get that sweetness. It comes from the caramelization of the natural sugars in the carrots. No matter what you are serving, roasted carrots are the perfect accompaniment, but as always, it's best if you find out for yourself. So, fire up your oven, peel a few carrots and try them. I think you'll be happy you did.
Have a great week, and thanks for reading!
Ingredients
- 4 large carrots
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 4 sprigs thyme
Instructions
- Peel the carrots, remove the top and bottom and cut the carrots into 1-inch chunks.
- In a medium mixing bowl, toss the carrots with olive oil, salt, pepper, and thyme.
- Spread the carrots out onto a sheet pan.
- Roast the carrots at 400°f for 20 minutes. Take them out of the oven and flip, then return them to the oven for another 10 minutes.
- Serve.
Shirley says
Roasted veggies are very good
Chef Ben Kelly says
I completely agree