Oven-roasted whole carrots with garlic and herbs make an easy and delicious side dish that can go with just about any meal. This savory Paleo and Whole30 side come together in 20 minutes.
Preheat oven to 375 degrees Fahrenheit. Scrub carrots clean and pat dry with paper towel.
Combine oil, basil, garlic and salt. Pour over dried carrots and gently stir to combine (you can do this step in a small dish or directly on sheet pan).
Spread the carrots out in a single layer and roast for 25-35 minutes or until tender. You may broil the last 3-4 minutes of cooking time.
Garnish with fresh parsley and serve warm.
Notes
To avoid burnt garlic on the sheet pan, make sure your carrots are not too big. The smaller garden carrots need about 25 minutes of roasting time which is the perfect cooking time for garlic.
General carrot roasting times:
For small diagonally sliced carrots, roast for 10 minutes.
Baby carrots can be done in 15-20 minutes.
Thin garden carrots will be tenderly roasted in 25 minutes.
Store-bought regular-sized carrots are much thicker and can take up to 35 minutes to roast to tender perfection.
Leftover roast carrots can be stored in an airtight container for up to 4 days in the refrigerator.
To reheat: transfer carrots to a toaster oven or small baking sheet and reheat in an unpreheated oven at 350 degrees Fahrenheit for 2 minutes (they will start warming up during the preheating).
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.