Introduction
Roasted Carrots are a classic side dish, perfect for family dinners, holiday meals, or casual gatherings. These tender, caramelized carrots, coated in a sweet-savory glaze, deliver a vibrant, earthy flavor in every bite. Presented on a white ceramic platter, garnished with fresh parsley or thyme, this Roasted Carrots recipe offers an appetizing aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing side dish that brings rustic charm to any occasion.
Ingredients
For the Roasted Carrots:
- 1 1/2 lbs carrots (about 6–8 medium), peeled and trimmed
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 tsp balsamic vinegar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
- 1/4 tsp garlic powder (optional, for depth)
For Serving:
- Optional: Chopped fresh parsley, thyme sprigs
- Suggested Accompaniments: Grilled chicken, roasted potatoes, green salad
- Suggested Pairings: White wine, sparkling water
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Baking sheet, parchment paper, mixing bowl, vegetable peeler, knife, cutting board, measuring cups/spoons
Step-by-Step Process
- Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare Carrots: Peel and trim carrots. If carrots are thick, cut them in half lengthwise or into quarters for even roasting. Leave small carrots whole.
- Make Glaze: In a mixing bowl, whisk olive oil, honey, balsamic vinegar, salt, pepper, thyme, and garlic powder (if using). Taste the glaze and adjust with a pinch of salt or an extra 1/2 tsp of honey for a balanced flavor.
- Coat Carrots: Add carrots to the bowl and toss to coat evenly with the glaze.
- Roast: Spread carrots in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway, until tender and caramelized at the edges.
- Serve: Transfer roasted carrots to a white ceramic platter. Garnish with chopped parsley or thyme sprigs. Serve hot with grilled chicken, roasted potatoes, a green salad, white wine, or sparkling water.
Tips for Better Roasted Carrots
- Choose similarly sized carrots for even cooking; cut larger ones to match smaller ones.
- Taste the glaze before tossing to balance sweet, tangy, and savory flavors; adjust cautiously.
- Spread carrots in a single layer with space to ensure caramelization rather than steaming.
- Use parchment paper to prevent sticking and simplify cleanup.
- Present on a white ceramic platter to highlight the vibrant orange and garnishes.
- Make ahead: Prep carrots and glaze up to 1 day in advance; store separately in the fridge and toss before roasting.
- For extra crispness, roast at 425°F for 20–25 minutes, watching closely to avoid burning.
- Enhance aesthetic: Garnish with parsley or thyme on a white ceramic platter for a rustic, vibrant look.
Variations and Customization
- Gluten-Free Roasted Carrots: Naturally gluten-free; ensure balsamic vinegar is gluten-free.
- Vegan Roasted Carrots: Use maple syrup instead of honey.
- Low-Sugar Roasted Carrots: Omit honey or use a sugar-free sweetener; reduce to 1/2 tsp if desired.
- Spicy Roasted Carrots: Add 1/4 tsp cayenne pepper or red pepper flakes to the glaze.
- Herb-Infused Roasted Carrots: Replace thyme with rosemary or dill for a different flavor profile.
- Citrus Roasted Carrots: Add 1 tsp orange zest and 1 tbsp orange juice to the glaze.
- Parmesan Roasted Carrots: Sprinkle 2 tbsp grated Parmesan over carrots during the last 5 minutes of roasting.
- Maple-Mustard Roasted Carrots: Replace balsamic vinegar with 1 tsp Dijon mustard for a tangy twist.
Storage and Serving Tips
- Store roasted carrots in an airtight container in the fridge for up to 4 days; reheat in a 350°F oven for 10 minutes or microwave until warm.
- Freeze-roasted carrots in a freezer-safe container for up to 2 months; thaw in the fridge overnight and reheat to restore texture.
- Serve hot or at room temperature for the best flavor and texture.
- Use as a side dish for meats, vegetarian mains, or holiday spreads.
- Pair with white wine or sparkling water to complement the sweet-savory flavor.
- Present on a white ceramic platter with garnishes for an appetizing, rustic charm.
Nutritional Information
Based on 4 servings:
- Calories: 140 kcal
- Total Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 350mg
- Total Carbohydrates: 19g
- Dietary Fiber: 4g
- Sugars: 10g
- Protein: 2g
- Vitamin A: 380% Daily Value
- Vitamin C: 15% Daily Value
- Calcium: 6% Daily Value
- Iron: 4% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sugar options reduce sugars to ~6g). High in vitamin A; enjoy with protein for balance.
Conclusion
This Roasted Carrots recipe delivers a sweet, savory side dish, perfect for any occasion, transforming simple ingredients into a rustic classic. Its easy preparation and vibrant presentation make it a favorite. The caramelized carrots and flavorful glaze delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing appeal.
Roasted Carrots Recipe: Sweet and Savory
Classic Roasted Carrots with sweet-savory glaze.
Ingredients
- 1 ½ lbs carrots peeled
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 tsp balsamic vinegar
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp garlic powder optional
- Optional: Chopped parsley thyme
- Suggested Pairings: White wine grilled chicken
Instructions
- Preheat oven to 400°F; line baking sheet with parchment.
- Peel and trim carrots; cut if needed.
- Whisk oil, honey, vinegar, salt, pepper, thyme, and garlic powder; taste and adjust.
- Toss carrots in glaze; spread on baking sheet.
- Roast 25–30 min, flipping halfway.
- Serve on a white ceramic platter with parsley, wine, and chicken.
Notes
- Cut carrots evenly for uniform roasting.
- Store in fridge for 4 days or freeze for 2 months.
- Try a spicy or Parmesan variation.
- Pair with roasted potatoes.
