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Roasted Carrots

March 12, 2013 by Erica 10 Comments

Comfy Belly: Roasted Carrots

Comfy Belly: Roasted Carrots

One of my favorite recipes is crazy simple. Make roasted carrots using three ingredients: carrots, oil, and lemon juice.

Roasted carrots are my idea of candy. Not that I reserve this ritual for carrots alone. Roasting all kinds of fruits and vegetables is a complex chemical transformation that results in an amazing texture and flavor. The lower and slower you roast vegetables, the more tender they’ll be throughout. For this recipe, I go a bit faster but not too fast.

I coat the carrots with the oil lemon juice mixture and then roast them from 40 to 50 minutes. Sometimes I add some aromatic spices and sweetness, like cinnamon or cardamom, but most of the time I keep it simple.

As for the roasting surface, I use either a non-stick mat or parchment paper. Because the Silpat and other non-stick mats tend to absorb odors of the food that has cooked on them I reserve one Siplat for all my savory roasting and the other for sweets.

Comfy Belly: Roasted Carrots

Comfy Belly: Roasted Carrots

You can eat these simply by spearing each carrot with a fork and muching down to the stem, or add a dressing and a bed of greens and enjoy it as a warm salad. For the dressing, I usually add the ranch dressing from my first cookbook. Feel free to use your favorite dressing, or whip up a small batch of lemony garlic yogurt dressing, tahini dressing, or maybe a creamy vinaigrette. Or just insert fork into carrot and eat.

To make a creamy vinaigrette, just add a tablespoon of dairy-free milk or yogurt to your favorite vinaigrette, or try this one.

Comfy Belly: Roasted Carrots

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Roasted Carrots

The size of your carrots will determine how long you need to roast them in the oven.
Keep the skin on the carrots if you can but do trim the greens off if they came with them. There are nutrients in the skin since it has been in direct contact with the soil and you won't taste the skin once the carrots are roasted.
Slimmer carrots will take about 40 minutes to roast while thicker carrots will take up to 50 minutes to roast. Test the carrots by inserting a fork in the thickest part of one of the carrots.
Servings: 4
Calories: 127kcal

Ingredients

  • 2 pounds carrots
  • 1 tablespoon oil
  • 1/4 cup fresh lemon juice about 1/2 lemon
US Customary - Metric

Instructions

  • Preheat your oven to 400°F (200°C or gas mark 6).
  • Prepare a baking sheet with parchment paper or non-stick mat.
  • Place the carrots on the bakign sheet.
  • Mix the oil and lemon juice together in a small bowl and brush it across the carrots, coating them.
  • Bake for 40 t0 50 minutes, depending on the thickness of the carrots. Test the carrots by inserting a fork in the thickest part of one of the carrots.

Nutrition

Calories: 127kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 157mg | Potassium: 741mg | Fiber: 6g | Sugar: 11g | Vitamin A: 37889IU | Vitamin C: 19mg | Calcium: 75mg | Iron: 1mg
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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Sugar, Nut Free, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: carrots

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Reader Interactions

Comments

  1. Kim

    February 9, 2020 at 11:07 am

    When you say roast what is the temp of the oven you recommend?

    Reply
  2. Jamie Toft

    March 28, 2013 at 11:15 am

    This is a great recipe, thank you for sharing! I’m always looking for new ways to cook my veggies, and my boyfriend and I LOVED these! Please check out my blogpost about it 🙂

    http://foodie-on-foot.blogspot.com/2013/03/roasted-carrots.html

    Reply
    • Erica

      March 28, 2013 at 11:24 am

      Thanks Jamie!

      Reply
  3. Renata Cantave

    March 27, 2013 at 5:27 pm

    I love carrots and this is a great recipe, will be trying tomorrow!

    Reply
  4. May

    March 21, 2013 at 5:04 pm

    This recipe looks fantastic. I just discovered rosemary roasted yams a few days ago and those were delicious. Carrots will definitely have to be the next try.
    Great website. The more I look into healthier cooking options, the more people I find who, like you, care about their health and the health of their family. Your website is one I will be coming back to!

    Reply
    • Erica

      December 15, 2013 at 9:04 am

      Thanks! Veggies are the best 🙂

      Reply
  5. Sandhya

    March 15, 2013 at 10:41 am

    I love the simplicity of your recipes….Thank you for sharing them. Congratulations for the book! I am sure it will become a popular cooking book!

    Reply
  6. Amy

    March 15, 2013 at 8:18 am

    I made these the other night and they were sooooo goood! We ate them for lunch the next day too. I also just pre-ordered your cookbook and I seriously can’t wait. It will be so nice to have the recipes in a book rather than the zillion pages I print out of your recipes all the time.

    I go to your site every day for great food. We have such a variety of allergies in our home, and I KNOW that I can make every one of your recipes and they will be good!

    Reply
    • Erica

      March 15, 2013 at 10:37 am

      Thanks Amy! This is one of my weekly eats so I’m glad you enjoyed it as much as I do 🙂 Just fyi, my book is mostly new recipes, so I’m afraid you better hold on to those printed pages.

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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