Simple Roasted Carrots

Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: servings

Calories: 85kcal

Simply seasoned carrots roasted to the perfect texture to complement rich Thanksgiving dishes

Preheat oven to 350 degrees. Spray a sheet pan with non-stick oil and set aside.
Wash carrots and trim off the stem ends. Then cut carrots into bite-sized pieces using the roll cut method. (See recipe notes for video.)
Spread carrots pieces onto prepared sheet pan and drizzle with olive oil then season with thyme, sea salt, black pepper. Toss until all pieces evenly coated with oil and spices.
Arrange carrots on sheet pan with at least ½ inch between each piece. Transfer pan to oven and roast for 30-40 minutes or until carrots are fork tender.
Serve warm.

It is very important to cut your carrots into bite-sized pieces so that they roast evenly and are easy for people to eat. Here's a video of the roll cut method I use to cut these carrots.

It's not necessary to peel your carrots, but if you want to go for bonus presentation points, peel them before cutting with an easy peeler.

Be sure to spread out your carrots on a sheet pan with at least ½ inch of space between each piece. This will ensure the carrots have plenty of surface area exposed to the roasting heat of the oven. When crowded too closely, the steam released from the carrots cooks each other and the texture can become too soft.

Can I roast carrots for meal prep? Yes! Cook per the recipe card and store refrigerated in an airtight container for up to seven days.