Perfect Roasted Carrots

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 beautiful sweetness that, when combined with fresh thyme, salt and pepper, really pops. The natural sugars in the carrots caramelize in the oven, creating those gorgeous golden-brown edges that taste almost like candy.

Roasted carrots are the perfect accompaniment to just about any meal you could imagine. Grilled steak? Absolutely. 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. I recommend using full-sized carrots rather than baby carrots for this recipe. Full-sized carrots have more flavour and caramelize better in the oven.

Cutting The Carrots

How to make a roll (oblique) cut

The roll cut, also known as an oblique cut, is my favourite way to cut carrots for roasting. It creates pieces with maximum surface area, which means more caramelization and more flavour. To make the roll cut, set your knife at a 45-degree angle in relation to the carrot.

1. Make one 45-degree 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.
2. Make your second cut, then roll the carrot forward again.
3. When rolling the carrot forward, keep your knife at the same angle. Your knife does not 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 well worth the effort. Try to keep all the pieces roughly the same size so they cook evenly.

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. The olive oil helps the carrots caramelize in the oven and prevents them from drying out, while the thyme adds a wonderful earthy, slightly floral flavour that complements the natural sweetness of the carrots perfectly.

Rosemary is worth a try here. It does the same heavy lifting in this honey mustard rosemary chicken, and the two would share a sheet pan happily.

Roasting The Carrots

Spread the carrots out onto a sheet pan in a single layer. This is important because if the carrots are piled on top of each other, they will steam rather than roast, and you will not get that beautiful caramelization. You can use parchment paper for easier cleanup, but if you do not, there is no need to oil your pan as the carrots are already coated.

1. Put the carrots in a 400-degree oven for 20 minutes.
2. Take them out, flip them, and put them back in the oven for another 10 minutes.
3. Serve immediately, or cool for later.

To reheat the carrots, put them in a 350-degree oven for 10 minutes. This makes them a brilliant make-ahead side dish for holiday dinners or dinner parties when oven space is at a premium.

Variations and Serving Suggestions

While these roasted carrots are absolutely delicious on their own, there are plenty of ways to change them up. Try adding a drizzle of honey or maple syrup before roasting for extra sweetness. A squeeze of lemon juice after they come out of the oven brightens everything up beautifully. You could also swap the thyme for rosemary or add a sprinkle of cumin for a warmer, earthier flavour.

These carrots pair wonderfully with ultimate Thanksgiving mashed potatoes for a holiday spread, or alongside a simple herb and garlic roasted beef for a Sunday dinner. The sweetness from the caramelization comes entirely from the natural sugars in the carrots, so there is no added sugar needed to get that incredible flavour.

Roasted carrots are one of those dishes I come back to again and again because they never disappoint. They are simple, versatile, and somehow manage to make any meal feel just a little more special. Once you master the oblique cut and get those beautifully caramelized edges, I doubt you will ever go back to steaming or boiling your carrots again.

These are my standard side for my roasted leg of lamb. Both go in the same oven, and the gremolata on the lamb is good on the carrots too.

Recipe