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Everyday · Sides

Roasted Carrots

VegEasy

Diet: Veg · Vegan · Gluten-free

Roast carrot batons with ground cumin. Add lemon juice after cooking.

Prep
10 min
Cook
30 min
Total
40 min
Servings
2
Difficulty
Easy
Cuisine
Everyday
Course
Sides

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Photograph of roasted carrot pieces with salt on a yellow plate
Representative photograph of roasted carrots on a yellow plate. The cut and seasoning may differ from our recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Main ingredients

Seasoning and finishing

Liquids

Equipment

Baking tray; baking paper; bowl; spoon; fork.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare · About 1 min

  1. Heat the oven to 200°C conventional or 180°C fan.
  2. Line the tray with baking paper.
  3. Cut 400 g carrots into batons about 1 cm thick.
  4. Put the carrots in the bowl.
  5. Add 1 tbsp olive oil, ½ tsp ground cumin and ¼ tsp salt.
  6. Turn the carrots with the spoon to coat all surfaces.
  7. Spread the carrots in one layer on the tray.

Roast · About 15 min

  1. Roast the carrots for 15 minutes.
  2. Turn the carrots with the spoon.
  3. Roast for another 10–15 minutes.

    Check: A fork should enter the thickest baton easily; the edges should be lightly browned.

Finish · About 1 min

  1. Transfer the carrots to a serving dish.
  2. Pour 1 tbsp lemon juice over the carrots.
  3. If using parsley, scatter 1 tbsp chopped parsley (optional garnish) over the dish.

Tips

  • Even-sized pieces cook more evenly. Use a second tray if the carrots are crowded.
  • Scaling quantities may require extra trays and a different cooking time.

Substitutions

  • Use thyme instead of optional parsley.

Storage

  • Get perishable Roasted Carrots into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Roasted Carrots within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Roasted Carrots to 74°C / 165°F, stirring or turning it for even heating. When Roasted Carrots is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Peel and cut carrots one day ahead; refrigerate.

FAQ

Why do carrots brown unevenly?

Pieces may differ in size or be crowded on the tray.

Can I use whole baby carrots?

Yes. Check their tenderness; cooking time changes.

How should I store roasted carrots?

Get perishable Roasted Carrots into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Roasted Carrots within two days, keeping it covered at 4°C / 40°F or colder.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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