A step-by-step pictorial on How to Roast Whole Carrots. Serve them alongside your favorite dish or in place of french fries, and eat them as a quick vegan, gluten-free snack!
I am honestly beyond surprised that it took me nearly 27 years of my life to start roasting whole carrots. I am mostly surprised about this for two reasons: 1) Carrots are one of my favorite vegetables (obsessed would be an understatement); and 2) I roast pretty much any and every vegetable that I can get my hands on.
It turns out roasting whole carrots is incredibly easy to do. As a result, I imagine they are definitely going to be making their way into my oven on an almost weekly basis. As one of the biggest carrot lovers around, I want to see them in your ovens too! Today I am going to share with you exactly how easy it is to roast whole carrots. I promise, there is very minimal chopping required! Let’s be honest, the chopping is the worst part of roasting vegetables.
How to Roast Whole Carrots
Start by preheating your oven to 400 degrees F. Gather six whole carrots (more or less is fine, but this was the number in my bag). Try to choose carrots that are fairly equal in size so that they will roast evenly.
Spray the carrots with cooking spray. I used olive oil cooking spray, but coconut oil spray would be great too! Sprinkle with desired seasonings. I used 1/2 tsp fine sea salt, 1/4 tsp black pepper, 1/2 tsp dried thyme, and 1/4 tsp dried rosemary.
Once seasoned, put into the oven and roast for approximately 25 to 30 minutes. Watch them carefully near the end to ensure they do not burn. The thin ends may get slightly crispy, but you can slice this part off if it bothers you.
Since my roasted whole carrot obsession developed, I have eaten them as a side dish, in place of french fries, and for snacks. Essentially, these are proof that carrots are about so much more than salads and relish trays. But I can almost guarantee that if you put roasted carrots in my salad, I would certainly be on board with that!
Have you ever roasted whole carrots? If so, what is your favorite way to season them?