This easy roasted carrot side dish by Barefoot Contessa is quick, healthy, and full of flavour. You just need fresh carrots, olive oil, and a handful of herbs. It’s simple to make and you can use parsley or dill, whichever you have. The best part? Thick slices roast to a sweet, golden finish.
Ingredients Needed
- 12 carrots
- 3 tbsp olive oil (45ml)
- 1¼ tsp kosher salt (or sea salt)
- ½ tsp freshly ground black pepper
- 2 tbsp fresh dill or flat-leaf parsley, finely chopped (about 4g)
How To Make Roasted Carrots
- Preheat the oven to 200°C (fan 180°C) / 400°F: Line a large baking tray with baking paper.
- Prepare the carrots: If the carrots are thick, slice them in half lengthwise. Then cut all the carrots diagonally into chunky 4cm (1½-inch) slices.
- Season and toss: In a large bowl, toss the carrots with olive oil, salt, and pepper until well coated.
- Roast the carrots: Spread the carrots in a single layer on the tray and roast for 20 minutes, or until golden and tender.
- Add herbs and serve: Toss the hot carrots with chopped dill or parsley, season to taste, and serve warm.
Recipe Tips
- Cut the carrots thick and diagonally: This helps them stay tender and roast without shrinking too much.
- Use fresh dill or parsley at the end: Add herbs after roasting so they stay bright and fresh.
- Don’t crowd the tray: Spread carrots in a single layer so they roast, not steam.
- Check doneness with a fork: Carrots should be tender inside and slightly crisp on the edges.
- Use rainbow carrots for colour: They look beautiful on the plate and taste just as sweet.
How To Store & Reheat Leftovers
- Refrigerate: First, let the leftover roasted carrots cool until they reach room temperature. Place them in an airtight container and refrigerate for up to 4 days.
- Reheating: Reheat in a hot oven at 375°F for 8 to 10 minutes until hot and slightly crisp.
Nutrition Facts
Serving Size: 1 serving (approx. 130g)
- Calories: 100
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 400mg
- Total Carbohydrate: 11g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 1g
Try More Recipes:
Barefoot Contessa Roasted Carrots
Description
This easy roasted carrot side dish by Barefoot Contessa is quick, healthy, and full of flavour. You just need fresh carrots, olive oil, and a handful of herbs. It’s simple to make and you can use parsley or dill, whichever you have. The best part? Thick slices roast to a sweet, golden finish.
Ingredients
Instructions
- Preheat the oven to 200°C (fan 180°C) / 400°F: Line a large baking tray with baking paper.
- Prepare the carrots: If the carrots are thick, slice them in half lengthwise. Then cut all the carrots diagonally into chunky 4cm (1½-inch) slices.
- Season and toss: In a large bowl, toss the carrots with olive oil, salt, and pepper until well coated.
- Roast the carrots: Spread the carrots in a single layer on the tray and roast for 20 minutes, or until golden and tender.
- Add herbs and serve: Toss the hot carrots with chopped dill or parsley, season to taste, and serve warm.
Notes
- Cut the carrots thick and diagonally: This helps them stay tender and roast without shrinking too much.
- Use fresh dill or parsley at the end: Add herbs after roasting so they stay bright and fresh.
- Don’t crowd the tray: Spread carrots in a single layer so they roast, not steam.
- Check doneness with a fork: Carrots should be tender inside and slightly crisp on the edges.
- Use rainbow carrots for colour: They look beautiful on the plate and taste just as sweet.
Barefoot Contessa Roasted Carrots