Description
These Garlic Herb Roasted Carrots are perfectly caramelized, tender, and bursting with flavor from fresh garlic and aromatic herbs. Ready in just 35 minutes with minimal prep, they’re the ultimate easy and healthy side dish that elevates any meal from weeknight dinners to holiday feasts.
Ingredients
Scale
- 2 lbs carrots (about 8-10 medium carrots), peeled
- 3 tablespoons extra virgin olive oil
- 4-6 whole garlic cloves, peeled
- 2 teaspoons fresh thyme leaves (or 1 teaspoon fresh rosemary, chopped)
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper
- Optional: 1 tablespoon fresh parsley, chopped (for garnish)
- Optional: 1 teaspoon honey or maple syrup (for extra caramelization)
- Optional: squeeze of fresh lemon juice (for brightness)
Instructions
- Preheat your oven: Set oven to 425°F (220°C) and position the rack in the center. This high temperature is key to achieving caramelization and crispy edges. Let the oven fully preheat for at least 10 minutes—an under-heated oven won’t caramelize properly.
- Prepare the carrots: Peel the carrots using a vegetable peeler. Cut them into uniform pieces for even cooking—aim for sticks about 3-4 inches long and ½ inch thick. If your carrots are very thick, cut them in half lengthwise first, then into pieces. Consistent sizing ensures everything finishes cooking at the same time.
- Season the carrots: Place the cut carrots in a large mixing bowl. Add olive oil, whole garlic cloves, fresh thyme (or rosemary), salt, and pepper. If using honey or maple syrup for extra caramelization, add it now. Toss everything together with your hands or a spoon until every piece is evenly coated with oil and seasonings.
- Arrange on baking sheet: Spread the seasoned carrots in a single layer on a large rimmed baking sheet. Make sure they’re not crowded or overlapping—give them space to breathe. Crowded carrots will steam instead of roast, preventing those delicious caramelized edges from forming. Use two pans if necessary.
- Roast the carrots: Place the baking sheet in the preheated oven and roast for 12-15 minutes undisturbed. This initial roasting period allows the bottom to caramelize beautifully.
- Flip and continue roasting: After 12-15 minutes, remove the pan from the oven and use tongs or a spatula to flip the carrots, exposing the other side. Return to the oven and roast for another 10-12 minutes until the carrots are tender when pierced with a fork and have gorgeous golden-brown, caramelized edges.
- Check for doneness: Insert a fork into the thickest carrot—it should slide in easily with just slight resistance. The carrots should be tender but not mushy, with visible caramelization on the edges.
- Finish and serve: Remove from the oven and transfer to a serving dish. If desired, squeeze fresh lemon juice over the top for brightness, sprinkle with fresh chopped parsley, or drizzle with a touch more olive oil. The roasted garlic cloves will be sweet and spreadable—serve them alongside or mash them into the carrots. Serve immediately while hot.
Notes
- Carrot size matters: Cut all pieces to similar sizes so they cook evenly. Thinner pieces may finish faster than thick ones.
- Don’t skip preheating: A fully preheated oven is essential for proper caramelization. Don’t rush this step.
- Spacing is crucial: Overcrowding causes steaming instead of roasting. Give carrots room to breathe for the best texture.
- Oven variations: All ovens cook differently. Start checking at 20 minutes total time and adjust as needed.
- Fresh vs. dried herbs: If using dried herbs, use only ⅔ teaspoon as they’re more concentrated than fresh.
- Customize the garlic: Roasted whole garlic becomes sweet and mild. For stronger garlic flavor, add minced garlic during the last 5 minutes of roasting.
- Sweetness level: Carrots vary in natural sweetness. Taste and adjust seasoning after roasting if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting, Oven-Baked
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: About ½ lb carrots (¼ of recipe)
- Calories: 145
- Sugar: 7g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 1.
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg