Garlic Roasted Carrots
This is really the best and easiest way to roast carrots. All you need is 5 min prep. It is just that quick and easy! 59.5 calories.
I’ve never really been a fan of carrots, except when I’m munching on baby carrots and dunking them into a pool of Ranch dressing. But after trying these roasted carrots, I’ve learned that these are really the only way to have carrots.
It’s just so easy to whip up with a blend of simple ingredients – olive oil, balsamic vinegar, garlic, thyme, salt and pepper. That’s it. Not to mention the 5 min prep. Sometimes the simplest recipes are truly the best!
Garlic Roasted Carrots
This is really the best and easiest way to roast carrots. All you need is 5 min prep. It is just that quick and easy! 59.5 calories.
Ingredients
- 24 baby carrots, tops trimmed to 2 inches
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped parsley leaves
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place carrots in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 35-40 minutes, or until tender.
- Serve immediately, garnished with parsley, if desired.
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I like the idea of balsamic vineger.
Hands down the easiest and most flavorful recipe for carrots that I’ve ever tried!
Is it possible to make these a day before? and if so, how do you rewarm them? thanks!
Anyway you can used a crockpot?
I am not a veggie fan at all, but my wife made these carrots for dinner one night and I think they are GREAT. I just love them!
Recipe was delicious, nice and simple to follow. Great flavour on the carrots! I used big tricolour/ heirloom carrots instead of the classic orange ones, and they still worked perfectly! Helpful tip: you can use tricolour carrots instead of baby orange carrots. Cook them the exact same (except maybe cut them if you used big carrots, like me) and will taste equally delicious. I just love the look of tricolour carrots, which is why I used them instead!
Do you use white or dark balsamic.
Used tri-color carrots. I’m not a huge cooked carrot fan but these are AHMAZING and I’m making them again tonight! My only adjustment will be maybe a little less balsamic vinegar but it was delicious as is and is just a personal preference.
Made these as a side at a bbq and everyone loved em! We never really cared for carrots till now so thank you for the delicious recipe we will be making again soon.
I’m wondering if anybody has an approximate weight of carrots (when not using baby carrots). 1 lb? 3lb?
I find that there are about 8-10 medium carrots per pound.
phenomenal! tasted amazing and pops into your mouth just like a french fry- but more flavorful and more healthy. fantastic- try this!
Never REALLY cared for them until now.
VERY GOOD.
Whoa. Just made these tonight. Damn delicious , as advertised! I served them along with a pork roast and mashed potatoes/gravy. I will do that again. So much more flavorful than carrots stewed in meat juice!
The carrots are delicious, love the tang of the Balsamic vinegar.
Wondering if I can substitute garlic powder for the fresh garlic? And if so, how much to use. Prefer to use a cast iron pan to roast the carrots and it led to overcooking the garlic.
I roast the Carrots with Olive Oil, then add herbs, etc to a glaze that is applied after roasting. Finish by roasting carrots for 5 minutes more.
I have made these carrots many times and each time the meat is secondary no matter what it is. The carrotts are always gone no matter if I double or triple the recipe. But here is my question, tonight I will have chicken breasts in the oven at 350 for 30 minutes but the carrots are at 400 for basically the same anount of time. So how do I cook the two together. If I have a turkey or roast they require resting time. This meal does not. Any suggestions?
Throw your carrots in first at 400°for 10 minutes then decrease the temp to 350° for the chicken breasts. Cook chicken breasts for 30 minutes and then take out to rest. If carrots need longer leave in while the chicken is resting, else up the oven again until done. Easy. Good luck
Awesome idea. Easy to get ready well before company arrives. Nice flavour to compliment your meal! Thank you’
I used the ninja to cut my carrots up. I really didn’t measure out the ingredients. I’m not a huge carrot fan, but it was the only fresh vegetables in the house. I don’t like waste. I would give it a 4 1/2 stars. The carrots tasted sweet and I got a little tang from the vinegar. Everyone enjoyed it. I broiled mine at the end too. The seasoning is perfect combo!! Thanks for the recipe.
On the Jewish new year, it is traditional to eat carrots-(long story, not explaining why), and every year I throw out a pot of carrots and honey. I made these with multi-colored carrots and they were delicious!
Making these for thanksgiving ! Do you have to peel these ? Or slice ? I’m SO looking forward to these carrots !
Wondering if you can use frozen carrots?
I recommend using fresh carrots. 🙂
first time having roasted carrots and we loved them! Will do it again for sure.