Roasted Carrots Recipe (2024)

After reading other reviews, I:
1. Wrapped a half-size baking sheet in foil for easy clean-up.
2. Cut carrots in angled wedges for a better look.
3. Used half the olive-oil stated in the recipe
4. Tossed carrots in oil, thyme, s&p in separate bowl before adding to pan. Extra oil stays in the bowl!
5. Roasted 20 min @400; then another 7 min (also @400). Next time, I'll reduce heat to 375 for the last 7 minutes.
After roasting, toss carrots in a bowl with fresh-cut parsley.
Yum!

Fresh lemon thyme is the ticket with carrots. Lots of lemon thyme.

I made this with a beautiful bunch of carrots from the farmer's market and fresh oregano and thyme as I had them on hand. Threw the parsley in before the roast by accident. Turned out incredible! Lined the baking pan with aluminum foil and covered with it as well. No clean up - an absolute keeper!

Do NOT cook these covered- they will be mushy and not roasted/caramelized. I wish I had followed my gut and cooked uncovered and next time in slightly thicker pieces. Nice flavor. One of very few disappointments in NYT cooking.

So easy and delicious! I just used parchment paper, without oiling it, on a half sheet. I used dried thyme as that was all I had and would definitely double to 2 tsp. The parsley added at the end really rounded out the flavor. Prefer avocado oil because it doesn't add a distinct flavor, unlike olive oil, and can handle the higher heat. Had to roast an additional 15 minutes at 375 degrees uncovered to thoroughly cook the thicker pieces. Will definitely make it again.

I didn't have any parsley, so I washed the carrot tops and used them instead. YUM!

Do not cover with foil. Maybe covering is needed for very large and/or old carrots. Mine were purchased fresh (with tops) and in 25 minutes covered they turned to mush.

Or, as a "cheat": slice carots into equal strips, douse in olive oil, sprinkle with Za'tar, s &p. Roast for 20 minutes or until desired doneness. Sprinkle with more of the Za'atar and sea salt.

Need tip- if you want to decrease the cooking time, poach the carrots for about 5 minutes in rolling boiling water, then drain and let them steam-dry. Then go ahead and prepare uncovered. It will cut the cooking time down by 20-30 minutes.

30 minutes is too long! Carrots are practically mush. Check after 15 but my guess is 20 minutes is plenty.

After reading other reviews, I:1. Wrapped a half-size baking sheet in foil for easy clean-up.2. Cut carrots in angled wedges for a better look.3. Used half the olive-oil stated in the recipe4. Tossed carrots in oil, thyme, s&p in separate bowl before adding to pan. Extra oil stays in the bowl!5. Roasted 20 min @400; then another 7 min (also @400). Next time, I'll reduce heat to 375 for the last 7 minutes.6. After roasting toss carrots in bowl with parsely.

Martha does it again. These are absolutely delicious. I use rainbow carrots if I can find them. I've also used chopped rosemary in place of thyme because I have a ton of it in my garden. I think any savory herb would do. Don't skimp on the oil.

WOW, cut them on the diagonal, non stick foil, and roast uncovered at 425 for 25 to 30 minutes...they carmelized...it was like eating candy

1. Wrapped a half-size baking sheet in foil for easy clean-up.2. Cut carrots in angled wedges for a better look.3. Used half the olive-oil stated in the recipe4. Tossed carrots in oil, thyme, s&p in separate bowl before adding to pan. (Can sub avocado oil)5. Roasted 20 min @400; then another 7 min (also @400). Next time, I'll reduce heat to 375 for last 7 min.6. Toss in bowl with fresh chopped parsley

I made this for myself knowing full well that my husband doesn't like cooked carrots. Guess what? He loved them and I was forced to share. This recipe is a winner, creating carrots with a deep rich flavor and jewel-like color.

Use thyme and rosemary from mixed bag but no parsley. Use all of itAdd salt and pepper 2 Tbls of olive oilWrap in foilCook 20 min at 390 then 7 at 375 Cut carrots thin and in wedges (watch video)

I made these per the recipe with carrots that were not fresh and they turned out perfectly.

I didn't bother peeling the carrots, just scrubbing them clean. Turned out great!

Great method. Check after 15 min

This steams the carrots more than roasting. Though they do look lovely and bright orange with this method, good for presentation. Next time I will remove the foil sooner to get them more caramelized flavor.

Carrots can be made and kept 4 - 5 days in fridge

I use long carrots and slice them in half long ways, they are nice visually that way and the thin ends get more crispy and browned. I bake them at 400 for about 30 minutes. I have a cookbook from a local seattle chef and she roasts sliced fennel along with the carrots, which is delicious.

Absolutely nothing special about these roasted carrots. Not sure why they’re rated 5 stars. I’ve made better just winging it.

Agree with everyone else on this: don’t cover them or they will steam.

Made this Thanksgiving morning to take to friends’ and it was very good. I put parchment on a sheet pan, tossed carrots and thyme in a bowl, followed recipe as directed. A nice colorful low-fat vegan side dish (as a counterbalance to all those wonderful heavy foods.)

Flavor was great but they were a little over cooked. Next time I make them I will cover them for half the cooking time to be more firm and cook uncovered for the remaining time to roast or caramelize them. Not sure if that will work but everyone liked them enough to try making them again.

Yes. They are 5 star for a reason. So so good. I covered the sheet pan with foil and ran a swipe of olive oil across it with paper towel. Did not cover them, baked until they started caramelizing. Didn't bother with the parsley. Easy and delicious!

I asked Husband to pick up two pounds of carrots and he brought home a sack of baby carrots. He said they were the only carrots sold in a two pound bag. There was a bright side! I did not have to peel them and they were the proper size for this recipe after on chop lengthwise.Co-workers ate them up.

Used baby carrots cut into fourths because that’s what we had on hand. Kids called them carrot French fries and gobbled them up I had to make a second batch. I forgot to use the parsley and did the uncovered roast about 1 to 2 minutes extra. Very good and lets natural carrot sweetness shine.

Made these for T'Giving in 2022 exactly as written. They were so mushy they were unusable. Very disappointing.