Description
These Seriously Caramelized Roasted Carrots are the best oven-roasted carrots you’ll ever eat. The secret? A roll cut (aka oblique cut), which creates deeply caramelized, golden edges and perfectly tender bites—never mushy!
(And while the honey-thyme brown butter drizzle is optional, trust me, you won’t want to skip it!)
An all-purpose side dish that’s as easy to make as it is impressive—with just 6 ingredients and 10 minutes of prep, it’s perfect for busy weeknights or any special occasion!
Ingredients
Scale
- 1 ½ pounds whole carrots, peeled as desired
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- kosher salt and ground black pepper, to season
for the brown butter honey drizzle:
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat the oven to 425 degrees F, ensuring a rack is in the center position. If desired, line a rimmed baking sheet with parchment paper for easy clean up. Set aside.
- Slice the carrots: Trim the ends off the carrots, then slice them into 1-inch pieces using an oblique/roll cut—hold a carrot firmly on your cutting board and slice tip off at a 45-degree angle. Roll the carrot about ⅓-½ turn away from you and slice again at the same angle. The sliced carrot pieces will have a triangular shape with two flat edges. Continue rolling and slicing until all the carrots are cut. Alternatively, you can also slice the carrots on a bias into ½-inch thick, oval-shaped rounds.
- Season the carrots: Place the sliced carrots on the prepared baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, 1 heaping teaspoon kosher salt, and ground black pepper to taste. Toss to combine well. For maximum caramelization, arrange the carrots such that the flat sides are facing down and each piece has enough room to breathe.
- Roast the carrots: Transfer the sheet pan to the oven. Roast 25-30 minutes, flipping the carrots halfway through. When flipping, try to ensure the opposite flat side is facing down to achieve even browning. The carrots are ready when they’re golden brown and tender with deeply caramelized edges.
- Optional: Prepare the brown butter honey drizzle: With about 5-10 minutes of roasting time left, prepare the brown butter drizzle. In a small skillet, melt the butter over medium heat. Cook, stirring occasionally, until the butter turns golden brown and has a nutty aroma, 4-5 minutes. Remove from the heat and stir in the honey and thyme. Set aside for serving.
- Serve: Drizzle the warm brown butter honey mixture over the carrots and gently toss to coat. Garnish with extra fresh thyme or finely chopped parsley and serve immediately. Enjoy!
Notes
- Easy Recipe Variations: This roasted carrots recipe is naturally vegetarian and gluten-free. For a dairy-free and vegan result, replace the butter with your favorite plant butter and swap honey for pure maple syrup.
- Storage and Reheating: Leftover roasted carrots will keep, stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until warmed through.