Roasted carrots: the perfect roast dinner side

Roasted carrots are a delicious addition to any roast dinner – here's how to cook them to perfection

Roasted carrots
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Roasted carrots are one of the most delicious components of the traditional roast – and they're very, very good for you, too. Carrots roasted to perfection should be very tender – when you put a fork in them, there should be no resistance. At the same time, they're delicious when a little bit crisp and caramelised on top. The trick is to get both textures right without burning or undercooking. Bear in mind that carrots are strongly flavoured and will affect the flavour of anything else you might cook with them. 

Here's how to roast carrots to perfection. For more recipes, see our dedicated hub. 

To roast enough carrots for four people, you will need:

  • 1 kilo of carrots
  • 4 tablespoons of olive oil
  • Salt


Preheat oven to 200ºC/400ºF/Gas mark 6.

1. Wash the carrots. What you do next will very much depend on the type and quality of the carrots you've bought. If they're heritage small carrots, or organic carrots, you can roast the whole without peeling. However, if you've bought a bag of normal large carrots, they will definitely need peeling before roasting, and chopping up if they're very big. 

2. Drizzle with roil and season. The carrots should be well covered in oil, though not to the point where there's lots of oil pooling at the bottom of the tin. Roast in the oven for around 30 minutes or until they’re tender and a little caramelised.

How to roast carrots with your roast dinner

A thing we love about carrots is that they can be cooked together with virtually anything, imparting a sweetness and richness to any dish. The other thing is that carrots are very easy to cook at the same time as your roast dinner and really benefit from the cooking juices of your chicken/beef joint/nut roast. All you have to do is line your roasting tin with the carrots and a chopped onion, and the rest will be taken care of by the main event of your roast. Just be sure to use plenty of oil/butter so that it drips down.