Roasted Carrots (And Other Vegetables)

Prep Time
Cook Time
Ready In

"Roasting vegetables brings out a natural sweetness without added sugar and concentrates flavors, so it's a favorite at our house. The basic carrot recipe here is borrowed from Ina Garten, and it can be used for broccoli, asparagus, sweet or white potatoes, onion wedges, small brussel sprouts, and even green beans. Times and seasonings may differ, but the method doesn't. Roasted vegetables become the star of the show."

Original recipe yields 1-2 serving


  • Serving Size: 1 (144.3 g)
  • Calories 132.2
  • Total Fat - 9.4 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 0 mg
  • Sodium - 666.3 mg
  • Total Carbohydrate - 12.2 g
  • Dietary Fiber - 3.6 g
  • Sugars - 6.1 g
  • Protein - 1.3 g
  • Calcium - 42 mg
  • Iron - 0.5 mg
  • Vitamin C - 12.2 mg
  • Thiamin - 0.1 mg

Step 1

Ingredients are per person, so multiply by the number of people at the table.

Step 2

Wash the carrots, remove the tops, and peel if you usually do, although a cleaned carrot doesn't have to be peeled.

Step 3

Cut them on a diagonal in one inch thick slices. To work with the thicker end, cut the carrot in half before you slice it. The idea is to keep them all approximately the same size, so they cook evenly.

Step 4

Spread in a single layer on a baking sheet and drizzle with olive oil, mixing so that they are coated.

Step 5

Season for baking with salt and pepper. You will season again before serving, so use a light touch here.

Step 6

Bake at 400 degrees for 25-35 minutes until the color and tenderness are a match for your tastes. Test with the point of a knife inserted in the thickest part of the vegetable.

Step 7

When ready to serve, sprinkle with fresh dill or parsley and season again to taste.

Step 8

If you vary the vegetable, just remember to cut the vegetables in roughly the same size and watch the cooking times. For mixtures of vegetables, choose those which will cook in the same time frame.

Tips & Variations

No special items needed.


Derf "RIP" Forever in our Kitchen

Very nice thanks Mary! I roasted carrots, rutabega, celery, green pepper and acorn squash, they were all delicious, we loved them and will be making them again. Very flavourful, loved the dill.

(3 Sep 2012)


I love this tasty and healthy snack...yep I eat these as a snack! I roasted an entire 2 lb. bag of carrots, some which I cut larger so they'd have some tooth to them. When the munchies strike I head for my carrot bowl in the fridge, instead of the cookie bag in the cabinet. Thank you Mary, for this easy to make treat.

review by:
(17 Apr 2012)

Bergy (RIP" Forever in our Kitchen)

It truly is amazing what roasting does for vegetables. I mixed parsnips and carrots - roast time was the same for both veggies. Very clear easy to follow instructions. Timing was right on with 35 minutes. Thanks Mary for a lovely addition to my fish dinner

(12 Apr 2012)


This recipe was delicious. I love roasted veggies. I used a mixture of carrots in different colors. They were enjoyed by all.

(6 Apr 2012)