Gareth Morgans//Hearst Owned

Sweet Roasted Carrots

Name: Sweet Roasted Carrots
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 900 whole new baby carrots; 4 tbsp. oil, fat or roasting juices

Add this delicious roasted carrot recipe to your Sunday lunch menu or as a vegetable side dish to any meal!

By The GH Kitchen TeamUpdated: 14 January 2020

Jump to recipe

Roasted carrots are a very easy way to inject flavour into any meal!

If they are accompanying a Sunday roast, then simply use the roasting juices of any piece of meat you are cooking to coat the carrots and roast alongside the meat for around an hour.

To make them veggie/vegan, use the same amount of either olive oil, rapeseed oil, vegetable oil or sunflower oil, coat and roast in the oven at 200°C (180°C fan) mark 6 for 45-50min.

Make sure to season well and try and make sure they don't overlap each other during cooking, otherwise they will steam rather than roast. It's best to roast your carrots to an al-dente texture, rather than over cooking them which would result in a mushy texture.

To add additional flavour to your roasted carrots, you could coat in honey, spices and crushed garlic pre-cooking, and sprinkle over your favourite herbs post cooking, for example parsley or mint.

Advertisement - Continue Reading Below

Yields:

8 serving(s)

Prep Time:

5 mins

Cook Time:

45 mins

Total Time:

50 mins

Ingredients

900 whole new baby carrots
4 Tbsp. oil, fat or roasting juices

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Put 900g whole new baby carrots, trimmed, in a roasting tin. Spoon over 4tbsp oil, fat or roasting juices from your roasting joint of meat and toss to coat. Season well with salt and freshly ground black pepper, then roast for 45min-1hr.

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time