Roasted Carrots

Really easy, really simple, and really yummy. You'll never go back to boiled carrots again! From Ina Garten/Barefoot Contessa on Sometimes I leave out the dill/parsley. Show more

Ready In: 30 mins

Serves: 4




  1. Preheat the oven to 400 degrees F.
  2. If the carrots are thick, cut them in half lengthwise; if not, leave whole.
  3. Slice the carrots diagonally in 1 1/2-inch-thick slices.
  4. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.
  5. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
  6. Toss the carrots with minced dill or parsley, season to taste, and serve.
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Most Helpful Review

Let me tell you, these are the best carrots you will ever eat. This is simplicity at its best. I also have to say, if your carrots did not shrink and did not turn golden to dark brown around the edges, then you haven't roasted them long enough! This is what gives them such a fantastic flavor along with tossing with fresh dill right before serving. If you think you don't like dill, then you haven't tried FRESH dill tossed onto carrots like these. Amazing. I used a good coarse grained sea salt, extra virgin olive oil, and freshly cracked black pepper. I wanted to roast these along with my chicken so I ended up roasting these for 1 hour at 350 degrees. The result was carmelized goodness, tender outside, with a slight bite on the inside. Superb! Thank you for a recipe I will make again and again! PS DO NOT USE BABY CARROTS- those things are disgusting, seriously, google baby carrots and find out why their flavor is SO inferior! See all activity

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