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Roasted Carrots in Olive Oil

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“An friend who was emigrating gave me this recipe, and I always think of her when I make it. It is always surprisingly popular, and it barely qualifies as a recipe! Don't you love hints like that? I was sure that she added a secret ingredient, but it's so good just as it is. The natural sweetness of the carrots makes it delicious. This is a side dish you can roast on the bottom shelf of the oven while a casserole is cooking. I never cook enough of them - mainly because I get tired of peeling carrots! There's no law that says you can't have a volunteer do this, it's a boring job : ) This is surprisingly popular with guys who never ever eat vegetables or salad, and I've seen them sneak the last spoonful out from under the nose of their best friend, and argue about it! Even though there is meat over... I mean, it's healthy, sugar-free, why do they like it so much?!? I reckon they think it's cooked in butter ; )”

Ingredients Nutrition


  1. Peel carrots, and chop into 2" lengths, then cut these in half.
  2. Fill a shallow casserole dish with carrots, and pour olive oil over them - enough to cover the carrots.
  3. Cover with tin foil and roast on bottom shelf for the last 45 minutes (or an hour, no more) of whatever's being cooked on the middle shelf.

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