Roasted Carrots

"Really easy, really simple, and really yummy. You'll never go back to boiled carrots again! From Ina Garten/Barefoot Contessa on Sometimes I leave out the dill/parsley."
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by tinylazypotato photo by tinylazypotato
photo by tinylazypotato photo by tinylazypotato
photo by gailanng photo by gailanng
photo by katiebatie1014 photo by katiebatie1014
Ready In:




  • Preheat the oven to 400 degrees F.
  • If the carrots are thick, cut them in half lengthwise; if not, leave whole.
  • Slice the carrots diagonally in 1 1/2-inch-thick slices.
  • (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.
  • Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
  • Toss the carrots with minced dill or parsley, season to taste, and serve.

Questions & Replies

  1. This recipe is identical word for word to Ina Garten's Roasted Carrots recipe from her Barefoot Contessa Cookbook ( Shouldn't you give the credit to her and not claim it as your own?


  1. Let me tell you, these are the best carrots you will ever eat. This is simplicity at its best. I also have to say, if your carrots did not shrink and did not turn golden to dark brown around the edges, then you haven't roasted them long enough! This is what gives them such a fantastic flavor along with tossing with fresh dill right before serving. If you think you don't like dill, then you haven't tried FRESH dill tossed onto carrots like these. Amazing. I used a good coarse grained sea salt, extra virgin olive oil, and freshly cracked black pepper. I wanted to roast these along with my chicken so I ended up roasting these for 1 hour at 350 degrees. The result was carmelized goodness, tender outside, with a slight bite on the inside. Superb! Thank you for a recipe I will make again and again! PS DO NOT USE BABY CARROTS- those things are disgusting, seriously, google baby carrots and find out why their flavor is SO inferior!
  2. We enjoyed these so much tonight. I used the baby carrots and cooked for about 25 minutes. A nice alternative to the usual sweetness of most carrot recipes.
  3. Loved this so much, we used carrots straight from the garden so them of them were skinny and varied in size. Delicious. I fully agree I will never do boiled carrots again, or carrots covered in glaze. These tasted fresh and delicous and still like carrots, I liked the texture a lot.
  4. Laura, I didn't care for the way they shrunk. I'll stick to steamed carrots which taste delicious and look great. Dottie5
  5. Add these for my husband for dinner tonight. Cut the recipe down, as he is the only one who eats cooked carrots. They were really easy to make and he gave them four stars.


  1. I think carrots are now my favorite vegetable after this recipe. I used rainbow carrots instead and they looked beautiful! I also used half truffle olive oil and half garlic olive oil (both available at trader joes)! I'll be making this recipe again but I'll cut down on the salt to probably 1 teaspoon.
    • Review photo by tinylazypotato
  2. simple yet worked well
  3. I'm hypertensive and limit salt, so I used a salt substitute. Still tasted great.
  4. these were great! i used unsalted butter instead of olive oil, and a little dried dill and fresh thyme! very simple and very tasty! i also made it the night before and it reheated nicely for my thanksgiving dinner.
  5. Lovely carrots! I used parsley instead of dill, but except from that little change, I followed your recipe. It was delicious, and everyone had seconds. I will definitely be having it again!



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