How to make roasted carrots? Easy-peasy, 20 minutes, olive oil, salt and black pepper. Oh.. and never forget – a lot of love. This my best and simplest formula for roasted carrots.
What is in for you if you make this recipe?
- Sweet, yummy and tender wedges
- Healthy and wholesome
- Bright colour and flavour
- Less time, even more deliciousness.
What goes well with roasted carrots and how to take the best of them?
This side dish with carrots is very promising. You can serve it with vegetables only, for instance, sweet potatoes and a fresh salad, or with fish (cod, salmon, sea bass), meat such as chicken thighs, pork, chicken breasts and many more.
Combine roasted carrots with a sauce such as tahini or the Transylvanian sauce, and you get a delicious low – calorie snack full of good carbs, fibre and protein.
- Carrots – 2 big ones (~ 300 g)
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ½ tsp
Preheat the oven at 200°C/425°F. Cover a flat oven tray with non-stick baking paper.
Gently wash the carrots. Cut off the bottom and the top. Peel off its skin with a vegetable peeler or carefully use a kitchen knife to remove the skin. Peel the base part first, then switch to the top.
Carefully cut the cleaned carrots into small wedges using a cutting board and a knife. Scatter the wedges in the oven tray. Season with half a teaspoon of salt and freshly ground black pepper. Drizzle the olive oil over them. Gently mix the wedged carrots letting the olive oil and seasoning to blend in. Place the tray in the middle rack of the oven and allow to bake for 20 minutes. Serve with chicken thighs, tahini sauce or with our Transylvanian garlic sauce. Enjoy!
Nutrition per Serving
*Important: All the nutrition values are based on McCance and Widdowson’s ‘composition of foods on the nutrient content of the UK food supply, thus may differ from your products.
The nutrition label is purely informative, we are not certified nutritionists.
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