Simple Roasted Carrots
These simple and delicious roasted carrots are the perfect easy to make side dish!
With all of the craziness going on in the world lately, I have totally been relying on grocery pickup for the last several months. I generally hate grocery shopping, so I’ve been using grocery pickup on and off for several years now, but it has been a lifeline for me over the past few months. I actually haven’t stepped foot in a grocery store since the beginning of March, which is pretty nuts! Most of the time it’s a great experience, I get everything I ordered, and it’s easy and low stress.
One problem I’ve noticed, though, is that somehow my mental inventory of how much food we have in the house keeps getting off track, and I therefore end up with seven packages of tortilla strips in my pantry, or six containers of strawberries in my fridge. Right now I’ve got fresh carrots coming out of my ears! Last week I ordered three packages of baby carrots, then totally blanked on them and ordered two large packages of whole carrots this week. We do really like carrots, but I’ve been struggling to come up with fun ways to use them up instead of just eating them cold with ranch dressing.
These simple roasted carrots are an easy and delicious side dish that’s quick enough for a busy weeknight meal. They are so easy to make that you can toss them together in just a few minutes, and let them cook while you prepare the rest of your dinner. I’ve never really liked the flavor of steamed carrots, but roasted carrots are totally delicious! They get just slightly caramelized around the edges, and they’re soft and tender in the middle. The olive oil and salt and pepper enhance the flavor and make them extra delicious!
If you don’t have whole carrots on hand, you can easily make these roasted carrots with baby carrots instead. They’re just as delicious, and even easier to make because you can skip the peeling and cutting. These roasted carrots are always a favorite with my family!
Simple Roasted CarrotsPrint Recipe
- 4-5 large carrots peeled and cut into sticks
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme or 2 teaspoons chopped fresh thyme
- Preheat the oven to 425. Line a baking sheet with parchment or foil. Place the carrot sticks on the baking sheet and toss with the olive oil. Sprinkle with salt and pepper. Roast in the preheated oven for 20-25 minutes, until soft and just slightly caramelized around the edges. Remove from oven and sprinkle with thyme. Serve hot.