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Oven-Roasted Carrots Recipe
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Oven-Roasted Carrots Recipe

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5 10 13
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My seven children and 15 grandchildren really look forward to carrots when they're prepared this flavorful way. As a cook at our local school, I served two generations of my brood, plus relatives and friends from all over our area.
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 8 servings

Ingredients

  • 2 pounds baby carrots
  • 4 small onions, quartered
  • 6 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 2 teaspoons white wine vinegar
  • 1 to 2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1/2 cup: 101 calories, 3g fat (0 saturated fat), 0 cholesterol, 209mg sodium, 16g carbohydrate (9g sugars, 3g fiber), 2g protein.

Directions

  1. Place the carrots, onions and garlic in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat.
  2. Cover and bake at 450° for 20 minutes; stir. Bake, uncovered, for 10 minutes; stir again. Bake 10 minutes longer or until carrots are crisp-tender. Yield: 8 servings.
Originally published as Oven-Roasted Carrots in Country Woman September/October 2001, p29


Reviews for Oven-Roasted Carrots

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
ChrisD1717 User ID: 8325994 253825
Reviewed Sep. 8, 2016

"These were absolutely delicious! The only cooked carrots I would eat were those made with a roast. They had the flavor of the meat. But after eating these I found a new way to enjoy carrots without the meat. Only thing I did different was mince the garlic ahead of time. Thanks for a great recipe."

MY REVIEW
Debglass11 User ID: 6300479 253360
Reviewed Aug. 29, 2016

"I love to roast carrots and this is a great way to do it! I used regular carrots, peeled them and sliced them into discs. When I went to reach for my dried thyme, I was out! So I substituted a combination of oregano and basil instead. Next time I'll try it with the thyme. As per some of the reviews, I smashed the garlic too. This is a wonderful side dish that I will definitely make again!"

MY REVIEW
rena 55 User ID: 1935799 249800
Reviewed Jun. 26, 2016

"I just recently fell in love with roasted vegetables and carrots are one of my favorites! These are easy to fix and taste so good! They will be in my side dish rotation often!"

MY REVIEW
ebramkamp User ID: 702841 240869
Reviewed Jan. 2, 2016

"A really tasty and easy way to make carrots. I read the reviews first so smashed the garlic. Delicious!"

MY REVIEW
fascinator User ID: 7633968 236916
Reviewed Nov. 8, 2015

"I love this recipe. I smashed the garlic slightly to release more flavours and used regular carrots cut into sticks."

MY REVIEW
BilliePock User ID: 8314002 235936
Reviewed Oct. 29, 2015

"Really great flavor. I made these with a beef roast and everyone loved them. I did add a little bit of fresh basil. Looking forward to making these again."

MY REVIEW
rwippel User ID: 4262008 38293
Reviewed Nov. 19, 2014

"This was a nice change up from my standard butterscotch carrots. My typical carrots call for butter, sugar, and babysitting. None of the three were involved with this. I enjoyed this healthy and easy side dish!"

MY REVIEW
joycerm53 User ID: 703299 33354
Reviewed Apr. 21, 2014

"Good and very easy. Made these for Easter dinner."

MY REVIEW
Debkj User ID: 4743392 56082
Reviewed Apr. 17, 2011

"These are delicious and so easy!"

MY REVIEW
kmarket User ID: 4836431 90414
Reviewed Sep. 17, 2010

"Loved this recipe.... a different twist on carrots! Would make it again!"

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