Olive Oil Roasted Carrots
Olive-Oil Roasted Carrots (or really any veggie) are my no-fail side dish to compliment almost any main meal. You just can’t go wrong with something so healthy, easy, and delicious! The tender, slightly caramelized carrots with herb infused olive oil, Celtic sea salt, and freshly cracked pepper is so satisfying. People often ask me for the secret to perfectly roasted carrots and I never have a good answer. I usually reply with a shrug and say that I chop some veggies, throw them on a sheet pan with olive oil, salt, and pepper, and bake them at whatever temperature is convenient until they’re done. But that’s rather vague and not very reproduceable so I decided to write out exactly what I do to get perfect Olive Oil Roasted Carrots every time.
What do I need to make Olive Oil Roasted Carrots?
Here’s the short and sweet list of all the ingredients to make these carrots:
- Olive oil
- Celtic sea salt
- Freshly ground pepper
You won’t need much equipment for this recipe either–just a knife, cutting board, and two 9×13 baking dishes or sheet pans.
Can I use other veggies instead?
Absolutely! I’m planning to add formal recipes for other roasted veggies such as broccoli, cauliflower, bell peppers, sweet potatoes, and the list goes on. Until then, feel free to experiment with your favourites! The only difference is that baking time will vary between vegetables. Other than that, the method and seasoning is quite universal.
Do roasted veggies make good leftovers?
Olive Oil Roasted Carrots are great as leftovers! You can reheat them in the microwave, oven, or even eat them cold. I like making a big batch of roasted vegetables over the weekend so that we have easy, delicious veggies on hand all week long. I find that the biggest barrier to eating more vegetables is that they aren’t always convenient. Preparing them ahead of time makes them quick to toss in a lunch bag or reheat with any dinner during the week when you may not have time for food prep.
How do I make Olive Oil Roasted Carrots?
Start by preheating the oven to 400 degrees and having a two 9×13 baking dishes/sheets ready. If using sheet pans, be sure to line them with parchment paper.
Scrub the carrots and cut off the ends–peeling is optional. If I have really gnarly or dirty carrots, I’ll peel them, but otherwise I like to leave the outer skin on, as it is supposedly really healthy. Slice the carrots into coins about a quarter inch thick. Transfer them to the baking dishes and spread them out in an even layer. Try not to have them piled on top of each other. Drizzle about one tablespoon of olive oil over the top of each pan and toss the carrots until they are evenly coated.
I prefer using herb or garlic infused olive oil, but any pure olive oil will work. Just be sure that it is the real deal from a reputable company (unfortunately olive oil adulteration is very common). It should also be sold in a dark glass bottle because it’s very light sensitive. I would be skeptical of any olive oil sold in plastic bottles.
Then add salt and pepper to taste. I always use Celtic sea salt because it is unrefined and still contains some trace minerals. You’d have to eat a LOT of salt to reap any benefit, but a little is better than none. Also, many conventional salts contain anti-caking agents and sometimes even dextrose! Yes, they’re adding sugar to salt. For pepper, I always like to grind black Tellicherry peppercorns from The Spice House. There’s absolutely nothing wrong with pre-ground pepper, but personally, I love the strong bite of freshly ground.
When the oven is preheated, bake the carrots for 7-8 minutes. Remove the pans from the oven and toss the carrots. Then return for another 7-8 minutes until the carrots are tender.
I hope you enjoy these Olive Oil Roasted Carrots! Be sure to leave a rating below and let me know what you think in the comments. Happy baking!
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