Roasted Carrots (America's Test Kitchen)

Total Time
Prep 10 mins
Cook 35 mins

Don't use baby carrots for this. The water content is too high. If your carrots are really small/narrow, you won't need to halve the narrow ends. Do watch the times, tho. My narrow carrots were done in 20 minutes (total time) versus the regular 45 - 50.


  1. Heat oven to 425 degree. Prepare the carrots: peel, halve crosswise and cut in half lengthwise to create slightly broad carrot sticks. You're aiming for pieces that about equal to each other.
  2. In large bowl, combine carrots with butter, 1/2 t. salt and 1/4 t. pepper. Toss to coat. Line rimmed baking sheet with foil or parchment paper. Put carrots on top in single layer.
  3. Cover baking sheet tightly with foil and cook for 15 minutes (10 minutes for a narrow bunch of carrots). Remove foil. Cook, stirring twice, until carrots are well browned and tender, 30 - 35 minutes (or about 10 minutes for narrow bunch).
Most Helpful

I enjoy watching America's Test Kitchen (and Cook's County) because Christopher Kimball explains the science behind cooking which helps me to learn and understand why I am doing what I am doing. Not peeling my carrots to avoid unnecessary waste (and to save the extra energy) did not negatively affect their taste. They roasted to be sweet and tender. I really appreciate your posting several America's Test Kitchen recipes, Debbie R., because I cannot read the recipes on their website without signing up for a paid membership. Thank you for sharing them with all of us.

Garden Gate Kate November 08, 2014

I used 1lb of carrots for 3 of us and was wishing I had done more and a 1lb is more than I usually would do for the 3 of us, thank you so much for a delicious carrot recipe Debbie R. made for Photo Tag tag game.

I'mPat October 10, 2013

Roasted carrots...awesome deliciousness!!

SusieQ207 January 16, 2015