Oven Roasted Carrots
Oven roasted carrots with onions and garlic deliver sweet, caramelized flavors complemented by thyme and vinegar, perfect as a side dish for family dinners or casual gatherings.
Ingredients
Instructions
- Place carrots, onions, and garlic in two greased 15x10x1-inch baking pans.
- Drizzle with oil and vinegar.
- Sprinkle with thyme, salt, and pepper; toss gently to coat.
- Cover and bake at 450°F for 20 minutes; stir.
- Bake uncovered for 10 minutes; stir again.
- Bake for an additional 10 minutes or until carrots are crisp-tender.
Tips & Substitutions
For extra flavor, consider adding a teaspoon of honey or maple syrup when drizzling the oil and vinegar. You can substitute dried thyme with fresh thyme or even rosemary for a different taste. If you have other root vegetables like parsnips or sweet potatoes, feel free to mix them in for a colorful and nutritious dish. Make sure to cut the vegetables into similar sizes for even cooking.
Serving Suggestions
These oven roasted carrots make a delightful side dish for roasted meats, such as chicken or pork. They pair beautifully with Marinade For Pork Chops or can be served alongside a fresh salad like Minnesota Layered Salad. Garnish with fresh herbs like parsley or cilantro for a pop of color and added flavor before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the carrots in a single layer on a baking sheet and warm them in a preheated oven at 350°F for about 10-15 minutes, stirring occasionally. This will help retain their texture and prevent them from becoming mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Roasted Carrots contains roughly 226 calories, with 10g protein, 32g carbohydrates, and 7g fat. It is an excellent source of vitamin C (77% of the Daily Value), vitamin A (47% of the Daily Value), and protein (21% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 603mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of carrots?
Yes, you can use a variety of carrots, including regular carrots cut into sticks or baby carrots. Just ensure they are all similar in size for even cooking. If you choose larger carrots, you may need to adjust the cooking time slightly.
What can I substitute for olive oil?
You can use vegetable oil, avocado oil, or even melted coconut oil as substitutes for olive oil. Each will provide a slightly different flavor, so choose one that complements your meal. If you're looking for a healthier option, opt for a light oil.
Can I add other vegetables to this recipe?
Absolutely! Feel free to add other vegetables like bell peppers, zucchini, or even Brussels sprouts. Just be mindful of the cooking times, as different vegetables may require adjustments to ensure everything is cooked perfectly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).