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+ servings
roasted carrots on cast iron pan with vinaigrette

Garden Roasted Carrots

Rustic homegrown carrots that sweeten with roasting. A knockout dish any time of the year, but especially over the holidays. 
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Side Dish
Cuisine American
Servings 4
Calories 266 kcal

Ingredients
  

  • 12 fresh carrots with carrot tops, if possible (3 per person)
  • 1 red onion for flavor, contrast, and color
  • ¼ C light olive oil
  • salt & pepper to taste
  • 1 oz goat cheese or crumbly tangy cheese, for garnish
  • 1 oz mixed nuts, salad toppers, cranberries for garnish
  • 1 tablespoon chopped carrot tops for garnish or fresh parsley for
  • 3 tablespoon Sherry Vinaigrette or your favorite roast veggie vinaigrette

Instructions
 

  • Pre-heat your Challenger cast iron, or other heavy-duty sheet tray, and/or baking steel at 400f while you're prepping the carrots.
  • Rinse and trim carrots. I just scrub mine but feel free to peel them if you'd like to.
    If you have carrot stems, chop enough for 2 tablespoon to garnish at the end. Save the rest for future pesto or tempura. If you don't have stems, you can use fresh parsley which works just as well.
    Leave a few inches of the carrot stem on the carrot if desired. (see video)
    If your carrots are large (more than 1 inch in diameter) slice a few in half vertically.
  • Slice the red onion. I slice in vertically, then again in half vertically to create inch thick wedges.
  • Place carrots & onion in the hot cast-iron, being careful with your fingers. Arrange however you prefer but try to keep them in one even layer, allowing a bit of space between each one. If your pan is hot - this will immediately speed up the roasting process to allow for crispy but tender carrots. Ideally, the carrots are all the same size - but mine never are so some are crispier than others.
  • Drizzle with the olive oil, then S&P
  • Roast about 20 minutes, but this will depend on the thickness of your carrots. If you left the stems on, keep an eye on those. They'll char, for sure. Cover them with foil if needed.

Nutrition

Calories: 266kcalCarbohydrates: 22gProtein: 5gFat: 19gSaturated Fat: 3gCholesterol: 3mgSodium: 155mgPotassium: 668mgFiber: 6gSugar: 10gVitamin A: 30645IUVitamin C: 13mgCalcium: 82mgIron: 1mg
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