These garlic roasted carrots are the perfect side dish: they’re an easy crowd-pleaser that’s full of garlic and herb flavor. They’ll go with almost any main dish, from meats to soups to casseroles. Note that they’re also vegan and gluten free.
This recipe is a go-to around the holidays as well as special events like easter. It’s a favorite side dish, along with Green Bean Casserole and Maple Mashed Sweet Potatoes.
Garlic Roasted Carrots Ingredients:
The flavor of these carrots come from a delicious mix of herbs and garlic, sprinkled with fresh ground salt and pepper and drizzled with olive oil. So good.
Here’s what you need:
- 10 small carrots, washed, peeled & halved
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ tsp dried rosemary
- ½ tsp dried sage
- Freshly ground salt & pepper, to taste
Popular Additions & Substitutions:
Honey: add 1 tablespoon of honey to this recipe to give the carrots a sweet flavor.
Baby carrots: this recipe can also be made with baby carrots. Use ½ a bag (2 lbs) of baby carrots, or double the herbs & garlic and use a whole bag.
Too much garlic? This recipe uses 4 cloves of garlic, which is perfect for garlic lovers! But if you like a milder garlic flavor, leave out 1 – 2 cloves.
How to Make Garlic Roasted Carrots
Preheat the oven to 375 degrees.
Wash, peel and slice your carrots in half lengthwise.
Add the carrots to a large bowl, drizzle with olive oil and add the garlic and herbs. Sprinkle with salt and pepper to taste. Toss to coat.
On a small foil-lined baking pan (or on a greased baking pan, using nonstick spray), spread the carrots out, cut side up. Sprinkle again with salt and pepper. If the garlic and herbs aren’t evenly distributed across the carrots, pick up some of the garlic mixture and spread it evenly.
Roast for 25 – 30 minutes, until tender. We tend to eat our carrots well-done, so I watch for my carrots to turn slightly browned before taking them out of the oven. Some of the garlic will also be browned and crispy.
Do you peel carrots before roasting?
Yes, always peel and wash your carrots before roasting them. Cutting your carrots will also cut down on the time they need to cook.
How long do you roast carrots for?
This recipe calls for 10 carrots and they’re roasted for 25 – 30 minutes. If you’re roasting more carrots, they’ll need to cook for longer. You’ll know the carrots are done when they are tender.
What temperature should you roast carrots at?
Roast carrots at 375 degrees for a perfect tender bite!
What do roasted carrots go with?
Roasted carrots go with most main dishes. They’re a traditional holiday or Easter side dish, but can also be a weeknight go-to. Roasted carrots are an easy way to add a tasty serving of vegetables on your table.
Is This Recipe Vegan, Gluten Free, Paleo?
It is all of these things! This roasted carrots recipe is: vegan, gluten-free, dairy-free and paleo.
Garlic Roasted Carrots
- Total Time: 30 minutes
- Yield: 4
These garlic roasted carrots are the perfect side dish: they’re an easy crowd-pleaser that’s full of garlic & herb flavor.
- 10 small carrots (washed, peeled & halved)
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- freshly ground salt & pepper
- Preheat the oven to 375 degrees.
- Wash, peel and slice your carrots in half.
- Add the carrots to a large bowl, drizzle with olive oil and add the garlic and herbs. Sprinkle with salt and pepper to taste. Toss to coat.
- On a small foil-lined baking pan (or on a greased baking pan, using nonstick spray), spread the carrots out, cut side up. Sprinkle again with salt and pepper.
- Roast for 25 – 30 minutes, until tender.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
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