Sweet, Healthy, Roasted Carrots

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 10/28/19
Roasted Carrots

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Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
252 Calories
14g Fat
31g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 252
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 250mg 11%
Total Carbohydrate 31g 11%
Dietary Fiber 8g 30%
Protein 3g
Calcium 100mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Carrots are one of the most popular vegetables in Britain and appear in British and Irish food in many, many guises. They underpin, soups, stews, casseroles, and sauces. Their sweetness and color make them a great ingredient when added raw to salads. As a cooked side dish, they are considered less enticing and often pushed aside for sexier, more trendy vegetables.

Well not anymore. Take the simple carrot, give it a wash, top, and tail just a little and roll in olive oil, a light sprinkle of sea salt flakes and pop into a hot oven. The transformation is astounding, the carrots keep their texture but come out of the oven sweeter than when they went in, thanks to the caramelization of the natural sugars.

So easy, you will probably never boil them again.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 375 F/180 C/Gas 4.

  3. Take the washed carrots and trim the tops a little; do not remove the top simply trim down to a centimeter or two (1/2 to 1 inch). If the carrots are fatter than a middle finger, cut them in two (or possibly three depending on the size). Be careful to not make them too thin or they will shrivel in the oven.

  4. Peel the red onions, keep the top and bottom intact and cut into 6 segments.

  5. Lay the carrots and the onion segments on to a heavy baking sheet. Sprinkle over the olive oil then using your hands roll the carrots and onions around to make sure they are coated in the oil.

  6. Sprinkle on the sea salt flakes.

  7. Pop the tray into the center of the preheated oven and roast for 35 minutes or until the carrots are caramelized but not burnt. The length of time depends on the thickness of the carrots, so keep an eye on them.

  8. Once cooked serve immediately. The roasted carrots are lovely as part of a Sunday roast, as a side dish with a stew or casserole, they are even delicious cold, or reheated in a Bubble and Squeak.

  9. Enjoy!

Recipe Variations

  • If you prefer a flavorless oil use a rice bran or vegetable oil instead of the extra virgin olive oil.
  • Add a few parsnips to the onion and carrot mix and roast exactly as above. 
  • Add a handful of halved Brussels sprouts 15 minutes before the end of cooking. Do not add them too early or they will burn.
  • Dust the carrots with a light sprinkling of cumin seeds to give the carrots a deeper and lightly spiced flavor. This is not recommended for a Sunday lunch, as better for a midweek supper.

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