Ina Garten Roasted Carrots

Ina Garten roasted carrots take 30 minutes and just 5 ingredients, mainly carrots, olive oil and fresh dill, to make a caramelized, tender side dish. Save this easy roasted carrot side dish for Thanksgiving, Sunday dinner or weeknight dinners, because it's a few-ingredient sheet pan recipe.

Roast the carrots at a full 400°F so the outsides brown and sweeten, since that high heat is what gives them flavor. Turn the oven down and they steam and turn limp instead of caramelizing.

Ina Garten says this has been a Barefoot Contessa standard for years, and the very hot oven is what browns the outside without drying out the inside. She also points out that the sweeter the carrots, the better the dish, so she buys them from a farm whenever she can, and the recipe comes from The Barefoot Contessa Cookbook (1999).

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Roasted Carrots

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

105

kcal

Thick diagonal slices of carrot roast on a sheet pan until the edges turn deep golden and the centers stay tender. A toss of fresh dill at the end adds a bright, herby finish.

Ingredients

• 12 carrots
  

• 3 tablespoons good olive oil
  

• 1 1/4 teaspoons kosher salt
  

• 1/2 teaspoon freshly ground black pepper
  

• 2 tablespoons minced fresh dill or flat-leaf parsley
  

Directions

• Preheat the oven: Preheat the oven to 400°F. That high heat is what browns the carrots without drying them out.
• Cut the carrots: Cut thick carrots in half lengthwise and leave thinner ones whole, then slice all 12 carrots on the diagonal into 1 1/2-inch pieces. Keep the slices big, since the carrots shrink as they cook.
• Season the carrots: Toss the carrots in a bowl with 3 tablespoons olive oil, 1 1/4 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Make sure every piece is coated so they brown evenly.
• Roast the carrots: Spread the carrots on a baking sheet in a single layer and roast for 20 minutes. They're ready when the edges are browned and the centers are tender.
• Finish with dill: Toss the hot carrots with 2 tablespoons minced fresh dill or flat-leaf parsley. Then taste, adjust the seasoning and serve right away.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I skip the bowl and season the carrots on the pan?

Yes, that's how the Barefoot Contessa shop does it. Put the carrots straight on the baking sheet, drizzle with the oil, sprinkle on the salt and pepper, and toss them with your hands. It saves a dish and works just as well.

What can I use instead of dill?

Flat-leaf parsley is the other herb in the recipe, and it gives a milder, grassier flavor. Fresh thyme also works with roasted carrots, though I'd add it at the end so it stays bright.

Can I make roasted carrots ahead of time?

You can cut the carrots a few hours ahead and keep them in the fridge, then season and roast just before serving. Roasted carrots are best fresh from the oven. Leftovers keep for a day or two in the fridge, but they soften as they sit.

Do I need to peel the carrots?

The recipe doesn't say, so it's up to you. I peel them if the skins look rough or dirty, and just scrub them well if they're young farm carrots with thin skins.

Why did my carrots turn out soggy instead of browned?

The most common cause is crowding the pan, which makes the carrots steam instead of roast. Spread them in one layer with a little space between pieces, and keep the oven at 400°F.