Fall Harvest Roasted Whole Carrots

Fall Harvest Roasted Whole Carrots


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This classic side dish goes well with anything you decide to make for dinner. The cooking technique prevents carrots from getting soggy and builds up the flavor.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 8 whole carrots, peeled if desired
  • 2 tsp. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper

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Preheat your oven to 400 degrees Fahrenheit, then scrub the carrots and dry them.
Arrange carrots in a single layer, spacing them well on a baking sheet. To caramelize, make sure each vegetable sits directly on the pan, and allow room for heat to circulate.
Drizzle them with oil and turn them to coat all over. Sprinkle with salt and pepper.
Tightly cover pan with foil. Bake at 400 degrees Fahrenheit for 10 minutes. Uncover and return the pan to the oven. Bake them until they're tender, turning them over once.

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