Get your kids excited about vegetables with these tasty Roasted Carrots! They’re the perfect side dish for a finishing touch on all kinds of delicious dinner recipes.
Don’t you love those roasted carrots and vegetables from a pot roast? When I just need those soft, slowly simmered carrots and not the entire pot roast, I make these. They turn out so sweet they can hardly be called a vegetable. They’re delicious, and they make your whole house smell wonderful.
How to Make The Best Roasted Carrots
Here’s what you need…
About 4 carrots per person
3-4 cups of liquid (chicken or beef broth or stock)
rosemary
thyme
These carrots need plenty of time to roast and get soft in the oven, so start your carrots about 1.5 hours before dinner needs to be ready. Preheat the oven to 400 and start washing those carrots!
Now, I don’t peel my carrots. I’m trying to be all rustic like the Pioneer Woman, and she doesn’t peel her carrots. If it’s good enough for Ree, it’s good enough for me!
But if you want to, go right ahead.
After they’re all washed, it’s time to start chopping.
Then throw them in a glass baking dish and cover them with the liquid.
And pour over the carrots until they’re all covered.
Now it’s time to get serious.
Make sure the seasonings are minced fine, and toss in about a handful of each.
Throw ’em in.
And stir it up. Put this in your 400 degree oven for at least an hour. Mine went for about an hour and fifteen minutes tonight and they were just fine.
Roasted Carrots
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Prep Time: 5 minutes -
Cook Time: 1 hour
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Total Time: 1 hour 5 minutes
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Category: Side Dish
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Method: Oven
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Cuisine: American
Prep Time:
Category:
Method:
Cuisine:Description
Get your kids excited about vegetables with these tasty Roasted Carrots! They’re the perfect side dish for a finishing touch on all kinds of delicious dinner recipes.
Ingredients
- 4 carrots per person
- 3–4 cups of liquid (chicken or beef broth or stock)
- rosemary
- thyme
Instructions
Preheat oven to 400. Wash and chop carrots into 1″ pieces. Place in glass baking dish and cover with liquid. Season with rosemary and thyme. Roast in the oven for at least 1 hour.
I can’t wait to try these
My son will ONLY eat carrots if they are from my roast! Since I am doing stewed beef and noodles today, I wanted to find a way to cook carrots in beef broth without adding to this other recipe! I love love love your site and cannot wait to try these. We are eating in 2 hours so I am going to get started!! Thank you!
Can I just say that I love this blog!!!!!! You rock!
this is my first time on your page and it’s great! i’m not a very experienced cook so the pictures help a lot :) i’ll definately be back to look for more recipes!!
Thanks very much for this detailled explanation. I just tried this chicken breast with carrots, was also very tasty.
I love your recipes so much!!! It helps me a lot and the pictures are just soo perfect!!! Thank you for taking your time to educate us in yummy food!
Excellent! Thank you! I’ve been looking for another way of cooking carrots. At the moment we’ve been having loads of roasted veggies and I’ve been putting carrots in the pan as well as parsnips, onions and butternut squash. I’ll have to try a small quantity of these first to see just how they work out. I love carrots in stew so I suspect they’ll be fantastic too!
I’m always keen to look for new ways of cooking veggies as it makes them so much easy to put on the plate!
Oh this looks yummy!! I love your photos!! They are helping me with my technique (which needs help!).
How can you not like veggies??? I guess I don’t like pasta that much. My husband LOVES pasta and I’m getting good ideas from your site for meals for him. I’m going to make the chicken packets, then I’m adding veggies and then I’ll email you and see if you like it. He doesn’t like veggies either. Maybe it’s a pasta thing.
Do you like onions or potatoes? I always put a little onion into everything I make. And roasted red peppers? Yum!
Sounds wonderful! I will be trying these soon. My daughter’s boyfriend loves new recipes with lots of spices. I will try it this weekend. Thanks for everything!
Bea
Carrots are my favorite veggie too. Sounds like these would be delicous and still healthy without adding all the “bad” stuff. TFS!
Amanda,
I just have to tell you that I came to your site to find the fonts (after seeing one in the latest Creating Keepsakes magazine), but I cannot wait to try these recipes! I will be here a lot!!!
Blessings,
geralyn
I don,t kow how I came upon your website, but its great . Love the simple recipes.