Oven-roasted carrots with garlic and herbs make an easy and delicious side to go with any dish. It’s a great Paleo and Whole30 addition to your table.
If you’re not a fan of roasted carrots, give these a try and you may just change your mind.
The sweet taste of carrots paired with garlic chunks makes an incredibly delicious combination. This is one of those simple yet delicate side dishes that could grace your Thanksgiving table or be served regularly on a weeknight.
I wasn’t keen on sharing this simple recipe because I thought the internet did not need another roasted carrots recipe.
But the ease, flavor, and elegant nature of these roasted carrots convinced me to share this recipe with you.
Garlic Roasted Carrots
If there’s a way to gauge how easy a recipe is – it’s by the amount of ingredients needed to have a delicious end product.
These garlic roasted carrots have only 4! Super simple yet when combined together, they are all you need for a delicious side dish.
This Roasted Carrots recipe is loaded with garlic. Start off with 6 cloves and work your way up if that’s a little low for you.
I also love to add a few more fresh garlic cloves after the carrots have finished cooking. Simply just toss the carrots and garlic gently with a pair of tongs and serve. The fresh garlic does add more kick to the side dish.
How to make oven Roasted Carrots
As far as roasting vegetables go, carrots is the easiest thing to roast. That’s because they release so much flavor when roasting that you really can play safe with the seasonings and still come out with a delicious side dish.
I love how these Roasted Carrots so perfectly get cooked in the oven. In just under 35 minutes, they should be cooked to perfection. Follow the baking by a few minutes of roasting to achieve that caramelized roasted top on the carrots.
To avoid mushy and overcooked carrots, be sure to check on them pass the 25-minute mark. They should be tender in the center of the carrots but still with a bite.
What carrots are best for oven roasting?
I prefer to buy mine at my local Farmer’s Market and usually go for the small-medium size. They are such a perfect size that I don’t bother peeling or cutting them.
If you have grocery store large carrots, I do recommend peeling them and cutting them in half or even fourths lengthwise. When using cut carrots, keep an eye on the cooking process as you may have to pull them out earlier so they don’t overcook.
Roasted Carrots with Garlic (Paleo, Whole30, GAPS)
- Preheat oven to 375 degrees Fahrenheit. Scrub carrots clean and dry with paper towel.
- Combine oil, basil, garlic and salt. Pour over dried carrots and gently stir to combine (directly on the cooking sheet).
- Spread the carrots out in a single layer.
- Bake for 35 minutes. Turn oven to off and set on low broil for 4-5 minutes. Watch those carrots closely as they can burn quickly. (I like to keep the oven light on to see the progress.)
- Garnish with fresh parsley and serve.
Other Delicious Side Dishes
Scalloped Butternut Squash with Thyme and Caramelized Onions (Low Carb, Primal, GAPS)
Creamed Mushroom and Onions in Red Wine Reduction (Low Carb, Primal, GAPS)
Bacon Wrapped Potato Wedges (Whole30, Paleo, Primal)
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This recipe was originally posted on January 22, 2017 but has since been updated.