Back to Basics: Roasted Carrots
Something I do at home every.single.day is make some sort of bowl. I always add an animal protein, beans, and any kind of veggie I have on hand. And almost always, I have roasted carrots on hand to add to each bowl because roasted carrots make me swoon. And lately, when I’ve shared those bowls on stories, I’ve had multiple questions from people asking how I roast my carrots. So I thought, why not share the “recipe” on the blog, along with more basic staples. And why not make it a series – Back to Basics. I mean, how many times have you googled ‘how to roast a chicken’ or ‘how to roasted potatoes’ and everything in between. And since a ton of my time is spent working on my fitness programs these days, basics are what get me through each day. The last thing I have left in my brain after a day of programming workouts and responding back to people in our private discussion forum is creativity, and I know a ton of you feel that same way by the end of the day. So let’s kick some basics off with roasted carrots!!
If you look online at how people roast carrots, EVERYONE will do it differently. For me, I like my carrots soft, caramelized, and sweet. Most restaurants you’ll go to will roast their carrots only slightly so they still have a good crunch to them. But that’s not for me. I want mine SWEET. And when you don’t eat much sugar on a regular basis, you’ll be surprised how sweet these carrots taste. But if you prefer more bite to yours, just simply roast them for a shorter amount of time. Your carrots, your rules. After I roast these carrots, I add them to Mexican-inspired bowls, my leftover curry bowls, mediterranean bowls, and everything in between. And since they are soft and caramelized, they reheat in the microwave really well. I love making a shit ton of these carrots and just keeping them on hand in the fridge for any meal of the day. It’s basic and it’s perfection. Now what basic recipe would you like to see next?!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- 2lbs carrots, cut at a diagonal into 1/4 inch thick slices*
- 3–4 tablespoons olive oil (or avocado oil, ghee, coconut, grapeseed oil, etc.)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- Preheat oven to 400 degrees F.
- Slice carrots diagonally and place on baking sheet. Toss in oil and sprinkle salt and garlic powder on top.
- Place in oven to bake for 20-25 minutes, until soft and slightly golden.
- Eat. You did it!
*I wash then cut the carrots, but I don’t peel them because I’ve heard there is great nutrients in the skin…and I’m lazy.
What I Used to Make This Recipe
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13 thoughts on “Back to Basics: Roasted Carrots”
I’ve started roasting carrots on the regular thanks to you, and love it just because of the pop of color that it adds to my plate. I think I’m going to love this new Back to Basics series! I’m all about easy these days.
Thank you for sharing! I’ve been eagerly awaiting this post.
Yessss! I’m extremely excited for a basics series—I think it’s such a great way to make sure that you have healthy staples on hand in a pinch. And I am a huge huge fan of the meals in bowls. What are plates even for?
Ps that’s for the insight about the skin! I hate peeling carrots. Officially never doing it again! 😝
So excited for this series!
Carrots were delish. I made half with your recommended seasonings and half with nutmeg+chipotle power (no cinnamon on TBP!). 🙂
I’m not gonna lie – I kind of have a love/hate relationship with you right now. Let me explain.
Love – this recipe. I’m the type of person who has to find a recipe for almost everything I make (including roasting veggies). So even though it’s just a basic roasted carrots recipe, THANK YOU!
Hate – how delicious these dang carrots are because I can’t stop eating them (and my Frenchie won’t stop begging for more either!). Again, THANK YOU!
they are THE BEST! i feel the same way any time i make them!
Pretty sure I have made these carrots everyday since you posted this recipe. Reminds me of a family recipe I used to love as a kid, that had about a pound of sugar in it I’m sure 🙂 These are INCREDIBLE!!!!!!!!!
awesome!! so happy to hear that!!
Such a simple recipe but wow do the carrots come out tasty. So sweet, tender, and love the charred edges. I only made one small bunch of carrots and my hubby and I killed them in one sitting just straight off the sheet pan. My 2 year old approves too!
aren’t they the best? still make them every single week!!
Ok WAIT. I want to eat more veggies, I read your blog, I chuckled when I saw your ingredients like how is this going to be so sweet with like 3 ingredients. HOLY TITS. These carrots are soooooo good. Thank you for your recipes. I will always have these in my fridge
The only way I make carrots anymore. So simple and delicious!