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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Hi I made these this afternoon and they are so good! I only wish I doubled it! So simple but such flavor! Thanks for such a healthy recipe! Didn’t change anything other than using whole carrots that I cut up instead of baby.
Hi. Are the carrots peeled or unpeeled?
I didn’t have to peel my carrots but it really depends on the type of carrots used and your personal preference.
I made this recipe last night and my husband and I devoured these carrots. They are delicious. I used regular size carrots and kept all ingredients the same. Thanks so much for this recipe!
This really is beautiful and I am totally drooling over the flavors! Well done, Chungah!
Wow, what a great photo! And those carrots look scrumptious…. 🙂
Love roasted carrots and the simpler the prep the better.
I’ve never seen prettier vegetables!! Yum!
Gorgeous photos! I need to make these carrots for my family soon!
You are definitely my kind of chef. Everything I have made from your recipes has gone down a real treat..
As far as I am concerned you knock spots off most of these so called fancy chefs giving demos on the television.
These are the best looking carrots I’ve even seen, must try!
I cooked these carrots as a side dish with Sunday dinner today. YUM! They were fantastic! I will definitely be making this again!
These look delicious. Will be perfect to use when I am thinning my garden in the spring.
I have become a huge fan of your website. I appreciate the simplicity of the recipes you post. I find that I print almost 100% of them. I do wish there was a picture of the food on the recipe print page, however. The picture is a wonderful reminder down the road of how good the food looks, rather than just a page of printed ingredients. What I do is go back to your posting and print the page with the cooked food on it, print that page, then cut the picture out and tape it to the recipe page. Other websites include the picture with the recipe and it is so much easier and neater than my technique which is time consuming. Thanks for the wonderful recipes, though, and keep ’em comin’!
Pamela, I used to have that function before – a picture along with the recipe in the printer-friendly version – but after many, many, many complaints, I unfortunately had to disable this function. People seemed to be very unhappy that the recipe no longer printed on 1 page and their ink was wasted!
I save mine as a PDF with the first page being the photo of the dish. I like you love to see the photos of the food. I save them in Evernote. Chungah does such a great job on the photos I like to use them. Sight is one of the senses that we use to enjoy eating. Well done Chungah…love your recipes have done a lot of them and love them.
I copy/paste text to a Word or WordPad doc and then right click on pic and choose Copy Image, paste that with the text and you have a printable one page document to keep in a Recipe folder on the computer and print when ready to make it
Somewhat similar suggestion, post a photo of the recipe on the emails! I want to see the food that sounds so good to get me before I click on the link! Love your recipes. 🙂
Ashley, the images are always used in the emails! 🙂
I love your recipes!!! Everyone I’ve made has been a hit!!
I really enjoy your recipe ideas, and I appreciate that you include nutritional information!
My body seem to not like raw carrots all that much, although I could eat tonnes – they’re so delicious! But this seems like a better option, baking them a little 😀 And they look fantastic with that deep, orange colour 😀
Happy Sunday 🙂 x
I just happened across your blog from somewhere else. I don’t even remember where. But your photos are absolutely delicious, and the recipes sound great too! I’ve already checked off several that I want to make and need to spend more time going through your recipes.
The most gorgeous carrots I’ve ever seen! So pretty!
I was at WF’s earlier this week and bought a salad from their salad bar (mind you this was a smallish vegan salad that somehow managed to cost me $13…eek!) but they had carrots like this roasted and theirs were no where near as pretty as yours!! I mean they were actually kind of wilty and not pretty….they need to come to you for lessons 🙂