Roasted Carrots Recipe
Make Roasted Carrots Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Carrots
Method
Roasted Carrots
Preheat and Prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Prep the Carrots
Wash and peel the carrots. Trim the ends. If carrots are thick, halve them lengthwise or cut into 1/2- to 3/4-inch thick sticks so pieces are similar in size for even roasting. Place the carrots in a large mixing bowl.
Make the Dressing
Add 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, minced garlic, 1 tablespoon honey or maple syrup, and the thyme leaves to the bowl with the carrots. Zest the lemon over the bowl and squeeze about 1/2 tablespoon lemon juice (reserve remaining lemon half). Toss everything until the carrots are evenly coated.
Arrange and Roast
Spread the coated carrots in a single layer on the prepared baking sheet, leaving a little space between pieces so they roast rather than steam. Roast in the preheated oven for 20–25 minutes, turning once halfway through (at about 10–12 minutes). Roast until carrots are tender when pierced with a fork and edges are caramelized and golden brown.
Finish and Serve
Remove the carrots from the oven. Taste and adjust seasoning with a pinch more salt or a grind of black pepper if needed. Transfer to a serving dish, drizzle with any pan juices, sprinkle chopped fresh parsley if using, and serve warm. Optionally, finish with an extra light squeeze of the reserved lemon for brightness.