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    You are in: Home / Recipes / Roasted, Caramelized Carrots With Garlic Recipe
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    Roasted, Caramelized Carrots With Garlic

    Roasted, Caramelized Carrots With Garlic. Photo by Garden Gate Kate

    1/5 Photos of Roasted, Caramelized Carrots With Garlic

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Trinkets's Note:

    Oven roasted until the carrots are caramelized, it's so good and so super easy. Add the flavor of garlic and fresh parsley and send it over the top! This is a great side dish for any entree, and good enough to serve royalty! *Please do not use the little carrots marketed as "Baby carrots". Those are cut out pieces from deformed whole carrots and preserved in a chlorine bath since the pieces no longer have a skin to preserve them. I don't suggest cooking with pool water, either!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375 degrees.
    2. 2
      Chop the carrots into 1" pieces, season with salt and pepper and toss with a couple tbs of olive oil.
    3. 3
      Place on a roasting pan. Do not cover.
    4. 4
      Roast in the oven for about 45 minutes and then toss with the chopped garlic and a bit more olive oil if needed.
    5. 5
      The carrots will need about 15 more minutes to soak in the garlic flavor and become caramelized.
    6. 6
      Remove from the oven and toss in the parsley.

    Ratings & Reviews:

    • on January 18, 2010

      45

      very tasty. I added a little bit of honey to make it sweet. I add honey to everything though lol

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2014

      55

      Thankfully, I doubled this recipe because it was delicious. Even with twelve carrots, I used only one tablespoon of olive oil because unlike with porous vegetables such as eggplant and zucchini, which absorb oil, carrots need only a small amount of oil to completely coat their firm texture. When I added the garlic, I did not stir. I just sprinkled the chopped garlic on top and roasted for the remaining time. Although I was out of parsley, Roasted Caramelized Carrots With Garlic tasted great without it. Thank you, Trinkets, for a savory side dish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2013

      45

      Not bad! I used baby carrots, and forgot the parsley, but still good. Even with baby carrots I let it cook in a covered glass casserole the whole amount of time in the recipe for the initial roasting, then uncovered after adding garlic. I'm not sure that was right, as the recipe doesn't say whether to cover this dish or not. I think next time I'll throw my garlic in a bit earlier or let it cook a few extra minutes after I add it so it can roast a bit more and sweeten, but that's the only change I'd make. Kids didn't care for this, but I was prepared for that. ;-) Served with tequila lime chicken off this site. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Roasted, Caramelized Carrots With Garlic

    Serving Size: 1 (65 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 42.2
     
    Calories from Fat 2
    54%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 65.6 mg
    2%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 2.7 g
    10%
    Sugars 4.3 g
    17%
    Protein 1.1 g
    2%

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