Easy Roasted Carrots Recipe • It Doesn’t Taste Like Chicken

I almost always have a bag of carrots in the fridge, making this easy roasted carrots recipe a weekly go-to! Carrots are often underrated, but they’re an incredibly delicious roasted vegetable that shouldn’t be overlooked! They are naturally sweet, budget-friendly, vegan, and gluten-free, and they pair perfectly with almost any dish!

Roasted to perfection, these carrots are tender, slightly cripsy, and packed with flavor in every bite. Their natural sweetness is enhanced with a subtle hint of maple syrup, balanced by a touch of salt and pepper.

These carrots are a fantastic addition to holiday meals, beautifully complementing Thanksgiving sides like vegan garlic mashed potatoes, my easy stove-top vegan stuffing, or vegan roast turkey. They’re also delightful with simple weeknight mains such as Marry Me Tofu, Dirty Marini Pasta, or Vegan Crab Cakes. Plus, they make a great topper for grain bowls or salads.

Common Questions:

Can I make oven-roasted carrots ahead of time?
Yes! You can roast the carrots in advance and store them in the fridge for up to 4 – 6 days. To reheat, simply warm them in the oven or microwave until heated through.

Can I use baby carrots instead of large carrots?
Absolutely! Baby carrots work well in this recipe and don’t require peeling or chopping. Just adjust the roasting time as needed checking after 20 minutes, and cooking until fork-tender.

Do I have to use maple syrup?
Maple syrup is optional but adds a pleasant touch of sweetness. You can substitute it with agave syrup, or omit it entirely if preferred.

Can I make this oil-free?
Yes! Replace the olive oil with 2 tablespoons of vegetable broth. The broth will keep the carrots moist while roasting. Roast for the same amount of time (20-30 minutes), but watch for tenderness.

Tips & Tricks:

• Cutting on the diagonal: Cutting the carrots on a diagonal exposes more surface area for even roasting and gives the carrots a beautiful presentation.






• Serving suggestions: These roasted carrots are perfect for holiday dinners, but they also work great in meal prep, served cold in salads, or reheated with your favorite grain bowls.

How to Make Easy Roasted Carrots:

Preheat your oven to 425℉ (220℃).

Prepare the carrots: Peel the carrots and cut them on a diagonal into 1-inch thick slices. This diagonal cut allows for more surface area, which helps them roast evenly and gives a beautiful presentation.

Season the carrots: Spread the carrots out onto a large sheet pan. Drizzle with olive oil and maple syrup (if using), then sprinkle with salt and pepper. Toss everything well to evenly coat the carrots. Make sure the carrots are spread out in a single layer, which helps them roast rather than steam.

Roast the carrots: Place the baking sheet in the preheated oven and roast for 20-30 minutes, flipping the carrots halfway through to ensure even browning. Start checking for doneness around the 20-minute mark by piercing a carrot with a fork. The carrots should be tender all the way through. In my experience, they’re usually perfect at around 25 minutes, but cooking time can vary depending on the size of your carrot pieces and your oven.

Serve: Optionally, sprinkle the roasted carrots with fresh parsley or fresh dill, or other fresh herbs and extra salt or pepper if desired. Serve hot.

Storage: Allow the carrots to cool completely before transferring to an airtight container. They will keep in the fridge for 4 -6 days or can be frozen for up to 3 months. Reheat in the microwave or oven, or enjoy cold in salads.

These roasted carrots are…

• quick and easy to make






• simple and delicious






• the perfect go-to sidedish

What to Serve with Roasted Carrots:

 
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.

Bon appetegan!
Sam Turnbull