Crispy Roasted Carrots Recipes

ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

CRISPY ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with foil or parchment paper and set aside.
• Cut peeled carrots into 2-inch pieces. Then, slice them vertically in half to make thinner carrot sticks. If the carrot piece is very wide, cut in quarters so that all the carrots are a similar size.
• Toss the cut carrots into a medium mixing bowl and toss in the rest of the ingredients. Massage the carrots with your hands until evenly coated.
• Place the carrots onto the baking sheet, making sure not to overcrowd it. Bake for 30-minutes, and then mix up the carrots with a spatula. Place back in the oven for 10 more minutes at 350 degrees Fahrenheit.
• Remove from the oven and serve warm.

OVEN-ROASTED CARROTS

Steps:

• Preheat oven to 450°. Place the carrots, onions and garlic in two greased 15x10x1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat., Cover and bake for 20 minutes; stir. Bake, uncovered, for 10 minutes; stir again. Bake until carrots are crisp-tender, 10 minutes longer.

OVEN-ROASTED CARROTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss carrots with olive oil and Italian seasoning in a bowl and spread out on a rimmed baking sheet.
• Roast in the preheated oven for 15 minutes. Sprinkle pecans and panko on top and continue roasting until golden, about 5 minutes more. Serve immediately.

ROASTED PARMESAN CARROTS

Steps:

• Preheat oven to 450°. Cut carrots crosswise in half and then lengthwise into 1/2-in.-thick sticks. Toss carrots with oil, salt, pepper and thyme; spread evenly in a greased 15x10x1-in. baking pan., Roast until tender and lightly browned, stirring once, 12-15 minutes. Toss with cheese.

ROASTED CARROTS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Add the carrots to a sheet pan, and toss with olive oil, salt, pepper, and maple syrup.
• Roast for 20 minutes.
• Top with parsley.
• Enjoy!

THE BEST CRISPY ROASTED CARROTS

Steps:

• Pre-heat oven to 400F convection roast or 425F bake.
• Peel the carrots and halve lengthwise.
• Lay flat, arranged in rows on a lightly oiled sheet pan so they do not overlap.
• Drizzle or spray with olive oil. Then sprinkle with seasonings.
• Roast on the middle rack for 30 minutes or until they look blistered with the thin tips starting to burn just a little bit. Remove from the oven and serve hot.

ROASTED CARROTS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
• Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.