Easy Roasted Carrots Recipe = Side Dish Perfection! • The Simple Parent (2024)

FAQs

What not to mix carrots with? ›

Mixing carrots and oranges can be very dangerous. This mix has been known to cause heartburn and kidney damage.

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Method. Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good lug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender.

Undercook them, and the texture is tough and dense. Overcook them, and they're dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting. The texture will be firm-tender with just the right amount of caramelization on the outside.

Roasting really brings out carrots' best qualities. To make them, just toss carrots with olive oil, salt, and pepper. Bake until they're golden on the edges and tender throughout.

High heat and good browning make carrots taste sweeter and more delicious.

Next, put the garlic cloves and salt in the mortar, crush to a purée, then whisk in the oil. Now toss this mixture around with the carrots and spices, then spread it out on the baking tray. Pop it into the oven on a high shelf and roast until the carrots are tender when tested with a skewer – 30-40 minutes.

Roasting Tips

Parboiling skin-on carrots and parsnips lets you soften them without them losing too much moisture. Follow up by browning in a 375°F (190°C) oven for about 40 minutes.

As with many vegetables, roasting carrots brings out their sweet inner nature. Peel the carrots or don't peel the carrots—it's up to you. Peeling takes a bit more time, obviously, but also leads to a more consistent final texture to the dish.

Is it healthier to roast or boil carrots? ›

Cooking breaks down the vegetable's cell walls, making its nutrients more available. Of course, how you cook them matters—boiling vegetables can leach out nutrients, so it's better to steam, sauté, or roast. If you still prefer boiling your carrots, throw them in the water whole—you'll keep the most nutrients.

After a few weeks of adding cornstarch to roasted chunks of various plant bits, I can confirm that it absolutely makes them crispier, and it's just as simple as it sounds.

Flavor Enhancements

Use spearmint, marjoram, a small bay leaf, thyme, grated ginger root, chopped chives, dill or parsley.

The Oven Temp Is Too Low

But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F.

If you know that you are allergic to carrots, you should avoid eating them and also check food labels for any hidden carrot ingredients. Cross-reactive foods, such as celery, parsley, and parsnips, should also be avoided as they could trigger a similar reaction.

Plants to Avoid

These include dill, parsnips, and potatoes. Dill can attract pests that harm carrots, while parsnips and potatoes may compete with carrots for nutrients and space. Through carrot companion planting, you can maximize your garden's yield, keep pests at bay, and even enhance the flavor of your carrots.

Carrots that have spoiled or gone bad will usually have an odor, a slimy texture, or dark discoloration. They may also be wilted or soft. If you see mold growing on carrots, throw them out. The white blush that forms on carrots signals that your carrots are drying out.