Name: Roasted Carrots Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 1/2 pounds carrots (peeled and cut into sticks or left whole if small); 2 tablespoons olive oil; 1 tablespoon honey or maple syrup (optional); 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon fresh parsley (chopped, for garnish)

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Transform simple carrots into a show-stopping side with Roasted Carrots—Sweet Glazed Veggies that boast caramelized edges and tender, earthy centers. Perfect for cozy weeknight dinners or festive gatherings, these carrots shine with minimal ingredients and maximum flavor. With easy steps, Roasted Carrots are a must-make. Let’s get roasting!

Ingredients for Roasted Carrots

Here’s what you’ll need for Roasted Carrots (serves 4–6):

For the Carrots:

1 ½ lbs (680g) carrots, peeled and cut into sticks or left whole if small
2 tbsp (30ml) olive oil
1 tbsp (15ml) honey or maple syrup (optional)
1 tsp fresh thyme leaves or ½ tsp dried thyme
½ tsp kosher salt
¼ tsp black pepper
1 tbsp (3g) chopped fresh parsley (for garnish)

Equipment

Baking sheet
Parchment paper
Mixing bowl or spatula
Measuring spoons

Ingredient Tips

Carrots: Fresh, firm carrots ensure vibrant sweetness for Sweet Glazed Veggies; rainbow carrots add color.
Honey/Maple Syrup: Enhances caramelization; omit for a lighter dish.
Thyme: Fresh thyme offers brightness, but dried thyme works well.
Olive Oil: Extra-virgin olive oil adds richness; avocado oil is a good substitute.
Parsley: Fresh parsley adds a vibrant finish; cilantro can substitute for a twist.

Directions for Roasted Carrots

Let’s create these Roasted Carrots—perfect Sweet Glazed Veggies!

Preheat and Prep

I preheat the oven to 425°F (220°C) for optimal caramelization. I line a baking sheet with parchment paper for easy cleanup.

Season the Carrots

In a bowl or on the baking sheet, I toss 1 ½ lbs carrots with 2 tbsp olive oil, 1 tbsp honey or maple syrup (if using), 1 tsp fresh thyme or ½ tsp dried thyme, ½ tsp salt, and ¼ tsp black pepper. I spread them in a single layer for Sweet Glazed Veggies.

Roast the Carrots

I roast Roasted Carrots for 20–25 minutes, flipping halfway, until golden and tender with crisp edges.

Garnish and Serve

I transfer the carrots to a platter and sprinkle with 1 tbsp chopped parsley. For extra brightness, I add a squeeze of lemon juice before serving.

Nutrition

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4–6 (½ cup per serving)
Calories: ~110 kcal per serving (without honey)
Macros per Serving: 15g carbs, 1g protein, 5g fat, 3g fiber

Variations for Roasted Carrots

Try these twists on Roasted Carrots:

Spicy: Add ¼ tsp chili flakes for a kick in Sweet Glazed Veggies.
Nutty: Sprinkle 2 tbsp toasted almonds or pistachios before serving.
Citrus: Use orange zest and juice instead of honey for a zesty twist.
Root Veggie Mix: Add ½ lb parsnips or sweet potatoes, inspired by Layla Cooks’ Crispy Smashed Potato Salad.
Cheesy: Top with 2 tbsp crumbled feta or goat cheese.

Serving Ideas:

Pair with Layla Cooks’ Grilled Lemon Herb Chicken for a hearty meal.
Serve with Layla Cooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
Enjoy with Layla Cooks’ Vanilla Raspberry Iced Latte for a vibrant pairing.

Storage

I store Roasted Carrots in an airtight container in the fridge for up to 4 days; they’re great cold in salads. For freezing, I cool completely, freeze on a tray, then transfer to a freezer bag for up to 2 months. I thaw in the fridge and reheat at 400°F for 5–7 minutes to revive texture.

Serving Tips

Presentation: Serve Roasted Carrots on a rustic board with extra parsley for stunning Sweet Glazed Veggies.
Garnish: Top with feta, nuts, or a balsamic drizzle.
Pairing: Enjoy with roast chicken or Layla Cooks’ Coconut Cooler for balance.
Portion Size: ½ cup for a side; double for a main.
Occasions: Perfect for weeknights, holidays, or potlucks.

FAQs About Roasted Carrots

Here are answers to some common questions about Roasted Carrots:

Can I use baby carrots instead of regular carrots?
Absolutely! Baby carrots work great and save some prep time, though they might roast a little more quickly. Just check for tenderness a few minutes earlier than the recipe states.

How do I make Roasted Carrots without honey for vegan diets?
Skip the honey and use maple syrup, or leave it out entirely for pure, naturally sweet roasted carrots. With olive oil and fresh herbs, they’ll still taste incredible and 100% plant-based.

Can I add other vegetables to this recipe?
Of course! Feel free to toss in parsnips, sweet potatoes, or even chunks of red onion. Just make sure your veggie pieces are of similar size so they roast at the same rate as the carrots.

How do I avoid soggy Roasted Carrots?
Spread the carrots in a single even layer without crowding the pan. If they overlap, they’ll steam instead of roast. High heat and enough space on the tray are your best friends for achieving caramelization and crispy edges.

What’s the best way to cut carrots for roasting?
Cut large carrots into sticks, thick coins, or on a diagonal for more surface area and faster roasting. Smaller carrots can be roasted whole for a rustic look—just aim for uniform thickness so everything cooks evenly.

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Conclusion

Roasted Carrots are a vibrant, versatile side that transforms humble veggies into caramelized perfection. Ideal for any meal, these Sweet Glazed Veggies are a must-try. Roast Roasted Carrots, share with friends, and savor the sweet, earthy delight!