The carrots become beautifully caramelized when coated in honey and olive oil and baked in a hot oven. Raw carrots are excellent dipped in ranch dip, tahini sauce, sour cream dip, or Greek yogurt dip. Roasted carrots are even better! Roasting removes their crunch but enhances their flavor. High-heat roasting turns almost any vegetable into a caramelized delicacy. It’s true for carrots, as this recipe proves. And it’s true for roasted Brussels sprouts, roasted green beans, and roasted cauliflower.
Ingredients
Instructions
Recipe Card
Carrots: I like to use petite carrots - the small ones sold with their green tops still attached. You can get them at Whole Foods or Trader Joe’s. If you can’t find them, using regular carrots (as shown in the photo above) is fine if you cut them in half and then cut the thicker halves lengthwise. Ideally, you want a fairly even thickness. Olive oil: I love cooking with this flavorful oil. Melted butter is another good option. Honey: This ingredient is optional, but it helps the carrots caramelize and adds incredible flavor. To season: I simply use kosher salt and freshly ground black pepper.
Preheat the oven to 400°F. Wash the carrots, dry them well, and peel them. If using large carrots, halve them crosswise and then halve their thick part lengthwise. Your goal is to have similar-sized carrot chunks, as shown in the photo below: Toss the carrots with olive oil, honey, kosher salt, and black pepper. I use my hands to ensure they are well-coated. Roast until the carrots are tender and browned, 10-15 minutes per side. Serve immediately. It’s best to use young, firm, dry carrots. The small, 4-5 inch ones usually sold in bunches with their greens still attached (shown in the photo below) are perfect. But you can use mature carrots if that’s all you can find.
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They also go well with slow-cooked dishes such as beef cheeks and oxtails and with pan-fried main courses such as ham steak and pan-fried salmon. This is one of those recipes where the leftovers are excellent - just as good as the freshly made dish.
