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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So good!! A side dish that was a standout. I used rainbow carrots and they were beautiful as well as scrumptious. They were sweet; the sweetness came from the carrots themselves rather than from sugar or honey. And so easy. This will be my go-to for a vegetable. Thanks, Chungah!
Wow, this was fabulous. I will make it again and again and again! 😀
I have a few thoughts. I used carrots and parsnips. The parsnips were even more addictive than the carrots. Definitely recommended.
Second, the recipe calls for “baby carrots”. From the photo, this means spring carrots to me, which will not be much thicker than your pinky finger. If you have bigger carrots (or parsnips as I did), cut them down to that size and it will work great.
Third, if they are burning, your oven may have hot spots. Make sure that they are in the center of the oven, and if that doesn’t work, invest in an oven thermometer and check. It can make a big difference.
Anyhow, thank you for a great recipe.
Hi Dawn.
I’m simply complimenting you for this post. Informative, knowledgeable and uncritical of the recipe as written. Breath of fresh air!
Going to try this for Easter dinner but I have big carrots so will cut smaller. But I have one of those large disposable roasting tins. Would that work okay??
Sure!
Make more than you think, as they will be popular. So easy to make yet so delicious.
Thank you, Neil!
My husband hates all vinegar, so I substituted lemon juice. Broiled instead of baked to get the carrots nice and crispy. They were absolutely delicious. Will definitely make again!
Awesome! What a great way to make it your own! 🙂
So delicious and beyond easy to make! I had to make a quick dinner to take to my partner at work and these paired greatly with the rice and tilapia I cooked up.
Amazing! Easy and delish!
Delish! Everyone loved it – a new Thanksgiving tradition!
I came across this recipe just by mistake and I am so glad I did. This recipe looks absolutely delicious. I am not a fan of carrots either but just reading this recipe has changed my mind.
It’s super yummy!
Love ya
I have 5 lbs of long carrots (that I will peel and cut into smaller pieces). Would you suggest I double the rest of the recipe, or triple? Also, I have to make a few hours ahead of time and travel with them…maybe throw back in the oven before serving? Thanks in advance!
Yes, you can double or triple the recipe as needed! You can also reheat in the oven as needed. Hope that helps!
I have had my fiances families carrots like this and loved them as well as my children. Making yours with dinner tonight. Thank you for sharing!
I just cooked this recipe to my boyfriend, who loves balsamico vinegar. We absolutely loved it! The sweetness of the carrots, the acidity from the vinegar, spices you add for taste.. Overall a great recipe. Garlic was burnt a little but tasted amazing. Thank you so much!
I made this tonight, but I’m not sure if I did something wrong. I used regular carrots (and cut them smaller), but the balsamic vinegar burned and turned them black. Also, they weren’t very soft, despite being in for 40 mins. Any pointers? The house smelled so good, but all I could taste was burnt balsamic 🙁
I’m not really sure, Annie. What kind of pan did you use? Also, I’m a little surprised that the carrots were not cooked through after 40 minutes – that’s a long time!
I used a baking sheet, but now that I think of it, I lined it with foil which is likely why they burned. I was hoping for easy clean up, rather than cook them right on the pan 🙂
They certainly had potential, so I’ll try it again. Wish me luck!
Can I prepare the carrots and green beans the day before? Recipe says serve immediately.
Sandy, this is really best when served immediately.
This was delicious even without the vinegar! We had tried another recipe at 400 (same amt. of time as yours) with seasoning on top and it just didn’t allow the carrots to get soft. We tried your recipe and it was perfect. Thanks again!
I should say it was a powdered Cajun seasoning mix, not lovely herbs from the garden, and it seemed to have an impact on the softening of the carrots. Your recipe is so simple and tasty!
Thanks for sharing a great recipe! I’ve featured it on my blog as a Pinterest MUST!! It really was delicious!
Delicious recipe! The cookie sheet doesn’t need pre-spraying though…the olive oil is enough to keep them from sticking!
HI…I’m wondering if this could somehow be combined with the garlic broccoli recipe? Could you use the same seasonings and then add the broccoli with 10 or so minutes left? If I can use one pan I’d be happy! I love your website – I’ve tried a few recipes and they’re all delicious!
Yes, that sounds like a great idea!
Instead of using olive oil can I use coconut oil and for baking can I use pressure cooker?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Just found these delicious looking carrots through Pinterest. Unfortunately, I am out of balsamic vinegar… would there be something else I could use?
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.