Poor carrots have been getting a bad wrap from all those after-though relish trays. Â But, if you pick some up next time you’re at the farmers’ market and get them super fresh, the flavor is all together different. Â This easy recipe for roasted carrots simply elevates their already fabulous natural flavor.
Want to watch me make them in a minute?
Oven Roasted Carrots
Like I mentioned, the fresher the carrots, the better this dish will be since it doesn’t involve many ingredients or special techniques.
Though I really do recommend par-boiling them as I do in this recipe. Â It ensures they’ll be fork tender after they’re roasted, but also still vibrant in color and just a little crispy on the outside. Â Carrots gotta CRUNCH!
These are so much fun for a dinner party, especially if you can find them in multiple colors like the yellow and orange I found. Â The more color, the more opportunity for dinner conversation.
Cheers to you and all of your holiday entertaining.
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Oven Roasted Carrots with Orange and Cardamom
- Total Time: 28 mins
- Yield: 4 servings 1x
Description
Roasted carrots simply done with fresh thyme, ground cardamom and bright oranges.
Ingredients
- 1 lb carrots, washed, peeled and tops removed
- 3 Tbs coconut oil
- 1 Tbs fresh thyme
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- juice and zest of 2 oranges
- 1/4 tsp garlic salt (optional, not shown in video)
Instructions
- Preheat oven to 500F
- Boil carrots in water for 2 minutes then remove and place in an ice bath to stop the cooking process.
- Remove carrots from ice bath, and place on a baking sheet.
- In a small bowl combine remaining ingredients and drizzle over all of the carrots.
- Place the carrots in the oven and roast for 10 – 15 minutes, turning as needed for even cooking, and remove when fork tender and nicely caramelized.
- Serve with extra orange zest sprinkled on top and garnish with roasted orange slices and thyme.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Category: Side Dish
- Cuisine: American
