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  • Writer's pictureBrianna Rhodes

Amazing Roasted Carrots

Updated: Jun 22, 2020

These tender-crisp oven-roasted carrots are delicious and so simple to make! Seasoned with onion, garlic and Italian seasoning these pair well with just about any meal you can make!

Vegetables. This is the one thing we all know we need more of. The latest recommendations are to eat 7-10 servings of fruits and veggies per day, particularly 2-3 cups of vegetables daily. But even as a dietitian, I have a hard time eating piles of vegetables all by themselves. Veggies in dip is a little easier to swallow, but a person can only take so many carrots and ranch a day.

There’s one thing that the traditional American diet definitely can’t brag about—and that is delicious vegetables. Not true of foods from other cultures though. Think of traditional Asian, Italian, Korean, and Indian dishes, as well as many others. The vegetables are delicious because of how they are prepared. Sautéed, simmered in savory sauces, roasted with olive oil and seasonings, incorporated into the main dish. Anytime we’ve gone out for food like this, my husband has told me, “I could eat loads of vegetables if they tasted like this!”

So I set off to find simple, but delicious methods for preparing veggies Delicious is a must. But also simple. When I put in a lot of effort for a home-cooked meal, I just can’t handle a complicated vegetable side recipe. My sister-in-law pointed me on the path to roasted vegetables, and I dove in to exploration and experimentation.

Start with good large carrots. They will give you a better flavor than mini carrots, and they are surprisingly inexpensive. Peeling the carrots is a matter of preference, and if you are in a time crunch, you can skip it with no real consequence. The peeled carrots are slightly more tender, but I find that the unpeeled carrots taste just as good too.

I have tried a few different combinations of seasonings but the one I’ve settled on is, onion powder, Italian seasoning, pepper and garlic, olive oil and balsamic vinaigrette. The flavor combination is perfection, in my opinion.

This roasted carrot recipe is absolutely delicious but one thing to keep in mind is that they need time in the oven to caramelize. Be sure to start your dinner preparation with your carrots and you won’t regret it!

This dish is versatile and goes with just about anything. Here a are few examples of meals I would serve it with. I almost like them better than French fries!


Roasted Carrots

Serving size: ½ cup

Servings per Recipe: 6


· 2 lbs of whole carrots

· 2 Tbsp olive oil

· 2 Tbsp Balsamic vinaigrette (or dressing of choice)

· ½ tsp onion powder

· ½ tsp garlic powder

· ½ tsp Italian seasoning

· ¼ tsp black pepper


1. Preheat oven at 425⁰. Scrub and wash the carrots well. Cut off the tops and peel if desired.

2. Slice the carrots into sticks of uniform size for even cooking. Place in a bowl.

3. Add the olive oil, Balsamic vinaigrette, onion powder, garlic powder, Italian seasoning and pepper. Toss to coat. Spread evenly on a baking sheet lined with parchment paper.

4. Roast in the oven (middle rack) for 45 minutes. Carrots should be caramelized, browned and fork tender. Serve warm.


Peeled carrots will be slightly more tender, but unpeeled carrots taste great too. Peeling is a matter of preference, and can be skipped to save time in preparation.


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Roasted Carrots
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