Carrots might seem like a simple vegetable, but when baked correctly, they can transform into a star side dish. If you’ve been underwhelmed by baked carrots in the past, it’s time to discover the right technique for this root veggie favorite. Here’s how.
Preparation
Start with fresh, firm carrots. Wash them thoroughly and peel them if desired. For even cooking, cut them into uniform sizes—either into 1-inch chunks or lengthwise into sticks.
Seasoning
Toss the carrots in olive oil to coat them evenly. This helps them roast without drying out. Season with salt and pepper as a base. For extra flavor, add herbs like thyme or rosemary, or spices like cumin or paprika.
Baking
Preheat your oven to 425°F. Spread the carrots in a single layer on a baking sheet. Avoid overcrowding, as this can lead to steaming instead of roasting. Bake for 20-30 minutes, depending on the size of your carrots. Shake the pan or flip the carrots halfway through for even browning. The carrots are done when they’re tender when pierced with a fork and have caramelized edges.
Finishing Touches
For added flavor, toss the hot carrots with a bit of butter, a drizzle of honey, or a sprinkle of fresh herbs before serving.