Roast carrots are one of the most delicious components of the traditional Sunday 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.
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
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.