There are boiled carrots… and there are roasted carrots, and they aren’t even the same vegetable. Roasted carrots are tender with a beautifully intensified flavor. They are a perfect side dish for burgers or steaks because they take care of themselves in the oven while you are preparing the rest of the meal. Tasty and easy!
I have several friends who are self-described non-cooks, and they rave about this recipe. I think of them as a gateway recipe to coax people into the world of cooking. People say you dangle a carrot to get someone to do something. Maybe you need to roast a carrot, instead!
Roasted Carrots with Onion Recipe
- Servings: 4
- Calories per: 127
- Active Time: 10 min
- Total Time: 30 min
- Difficulty: Easy
| WHAT YOU NEED | WHAT TO DO | WHY |
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Center a rack in oven; preheat to 450°F Convection (verify with an oven thermometer). Meanwhile, add carrots and onions to a quarter sheet pan. | Internal oven thermostats are often improperly calibrated. A small pan helps retain moisture. Carrots roast twice as fast on aluminum as they do on glass or ceramic. |
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In a 1-cup microwave-safe glass bowl/cup, melt butter on medium power. Whisk in all the seasonings. Drizzle over vegetables; toss to coat evenly. Spread into an even layer; roast until carrots are fork tender (~14 minutes). Turn with a bamboo spatula to redistribute moisture before serving. | Butter adds rich flavor, has low PUFAs, and leaves less pan residue than oil. An even layer promotes even roasting. |
CUMIN ROASTED CARROTS
Omit onion. Replace oregano with 1/4 teaspoon ground cumin.
GINGER ROASTED CARROTS
Omit onion. Replace oregano with 1/4 teaspoon ground cumin. Add 1/8 teaspoon each ground ginger and ground cinnamon. After roasting, squeeze 1/2 teaspoon fresh lemon juice in a light drizzle over carrots just before turning and serving.
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