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Roasted Carrots With Garlic And Parsley

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Fresh  bunched  carrots  are  a  treat  to  cook with – but  often  these are  appropriated  by the  tiny bunnies   in the house before   they reach the  pan.  Who doesn’t  love  these !  The  tender  carrots  are  sweet, juicy and  incredibly  ‘munchworthy’ !  OK I made it  up , but  you get  drift!   This  time I actually got some  to cook  with  and we  made these  lovely  roasted  carrots  with  garlic  and  parsley !

Roasted Carrots With Garlic and Parsley

I find  fresh  carrots  to be  sweet.  These do not need  any added  sugar – so  you wont  find  any glazed  carrots  in  this  kitchen. I  like  a  bit  of  savory spices  to   go  with these,  that is  if  I  am  cooking  with them. I  am  perfectly happy to serve them  with ranch or  hummus!  Garlic, cumin, cayenne  and  parsley –  these are  my  go to  herbs/spices  for  carrots.   A  touch of  herbs, salt  and a light splash of  oil  and  roast  these  at  high heat.  How much easier can things  get !

The  other day, someone  asked – do you  have  any sheet pan  meals on the blog ?  Well I didn’t, not  that  I don’t  make  any sheet pan  meals  but   often  times  I look at  these as  my quick fix  busy day  dinners.  Which means  there  rarely are   any pictures !  So I could  write   about  my salmon   with fennel, but  there is  no salmon  or  fennel   picture in the archives – YET !

Oops I got  ahead of  myself  there.  Before  we  get  to the  sheet  pan , lets  talk  about  the  carrots.   Sometime  back my then  kindergartner  came  home    and  wanted  to know  about  carrots.   So we  did a  little  research and    and  boy was  he  surprised  to find  that  carrots   were not   traditionally orange in color !   Well he  is  way ahead of  me – I didn’t  make  that  discovery until late  into my 20s 🙂

Roasted Carrots With Garlic and Parsley

Now a  days  it  is   not  often  that   we  find  carrots  in  any other  color  than  orange, and  I do  try to grab a  bunch of  colorful  carrots   when  they are   in season.   So we  had  purple, and  golden   carrots  here   along  with the  usual  orange – aren’t  they  pretty ?  Unfortunately, I haven’t  yet  found  any of  the  red  carrots. We  used  to  call  the  red ones  Delhi carrots, and  they  were  incredibly vivid in  color  and  sweet!   I never  liked  to cook  with them, but  those  were  the perfect  ones make  halva or  cakes  with.

Roasted  carrots  are  an  easy appetizer or  side  dish to make.  Roast  extra  and  chop  up the   rest  to make a  salad or  add to  soups or  stews.  If  the  carrots  are   very small and  tender –  about  1 cm  thick or  so , just  leave  them  whole. Otherwise  slice  them  diagonally or  split    right in the middle.   These  look  pretty  either way.

The purple  carrots are  my favorite of  this   batch. Don’t  they look absolutely  lovely ? Especially when slit  in the  middle !   The cores are  such a lovely contrast   to the  purple !

Go  ahead  grab a  bunch  when  you see  them  the  next  time.  5  minutes  of  elbow  grease  is  all it  takes  to  a  beautiful  side  dish !

Roasted Carrots With Garlic and Parsley

Roasted Carrots With Garlic And Parsley

By Syama
Roasted tender carrots are  easy to make. Garlic  and  parsley are wonderful savory   complements tot to its  natural sweetness. 
Prep Time 5 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer


  • 1 - 1 1/2 lb Carrots (500g)
  • 1/4 Cups Parsley leaves
  • 1/4 Tsp Salt
  • Pepper
  • 2 Cloves Garlic
  • 2 - 3 Tbsp Olive Oil Divided Use



  • Wash and  trim the  carrots. If  the  carrots are thick halve them  lengthwise and  cut to desired  length.  
    Skin and mince the garlic finely. Finely chop the parsley. 
    Pre -heat the oven to 425°F (220°C). 

Make Parsely Garlic Oil

  • Add half  minced  garlic   and  1 tbsp  of  the  minced  Parsley to 1 Tbsp oil  and  set  aside. 

Roast Carrots

  • Place  the  carrots in the  sheet pan. Drizzle  1 tbsp oil over the  carrots and sprinkle  a little  salt  on top. Toss to coat and  add  the  remaining  minced  garlic and  parsley.  Toss  once  more  spread out in s single layer. Transfer the pan to the preheated oven and roast for 20 minutes. Check to see if it is cooked through and turn and roast for another 10 minutes , if  needed.

Season And Serrve

  •  Drizzle the remaining parsley garlic oil over on top  of  the  carrots. Toss to  coat evenly . Taste and season with salt and pepper. Transfer to a serving plate and sprinkle the remaining parsley on top .
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Roasted Carrots With Garlic and Parsley

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