Garlic and Parsley Roasted Carrots are a sweet and delicious side dish that you can just throw in the oven and forget about for 35 minutes whilst you make the rest of the meal. Roasted vegetables are the best way to eat vegetables and with a punch of garlic and loads of fresh herbs - this is everything you could want from a side dish.
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We are all about root vegetables during the autumn and winter months and roasting them is the best thing to do with them. It really brings out the sweetness and makes them crispy on the outside and nice and soft on the inside.
You could use a mixture of carrots, parsnips, potato and beetroot for this and it would give a wonderful mix of colours, flavours and texture.
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Why You Will Love Them
- Just 4 ingredients
- Ready in just 35 minutes
- A delicious way to eat carrots
- Easy to adapt with different herbs
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Carrots - You could use baby carrots instead though.
- Oil
- Garlic - If you don't have fresh garlic, you could use granules instead but you won't get the same flavour.
- Fresh parsley - You can swap these for basil, rosemary, thyme, coriander or chives.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Roasted Carrots
Prep: Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
Step 1
Cut the carrots into 2 inch chunks and put in a baking dish.
Step 2
Add the olive oil, salt, pepper and garlic and put into the oven for 25 minutes, stirring half way through.
Step 3
Take the carrots out of the oven and add the fresh parsley and stir.
What Carrots to Use
We just bought regular cheap carrots and chopped them up to make a cheap side dish, as baby carrots are expensive, but you could definitely use baby carrots for this recipe.
Other Flavours
These are a delicious basic recipe that you can easily adapt with different spices. If you like a kick of spice, then add some hot chilli powder and a sprinkle of ground coriander. You could also use a Mexican or Cajun spice blend.
If you want something a little sweeter, then a mixture of honey and wholegrain mustard is delicious. Add a little bit of butter too and they become next level roasted carrots. A little balsamic vinegar is a nice way to add some sweetness to roasted carrots too.
Serving Suggestions
These carrots are so moreish that I would happily snack on them. Pass me a bowl of aioli to dip these in and I am good to go. You can never have too much garlic, right?
However, if you want to serve them as a side then they go really well with the following:
Dannii's Top Tips
- Use a mixture of root vegetables like carrots, parsnips, beetroot and potatoes.
- You can swap the fresh garlic for garlic powder to save some time.
- Parsley goes really well with the carrots, but you could swap it for basil, coriander, chives, rosemary or thyme.
Frequently Asked Questions
The combination of garlic and parsley on these roasted carrots gives them such a light and fresh flavour. We used fresh garlic in this recipe, but you could use garlic powder for ease.
The same goes for the herbs - we used parsley, but basil, rosemary, thyme, coriander or chives would also work. Use a mixture of rosemary and thyme or basil and coriander.
More Carrot Recipes
If you've tried these roasted carrots, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Garlic and Parsley Roasted Carrots
Ingredients
- 5 Carrots - peeled
- 2 tablespoon Olive oil
- 3 Garlic clove - crushed
- 1 pinch Sea salt and ground black pepper
- 1 handful Fresh parsley - finely chopped
Instructions
- Preheat your oven to 220℃/200°C(fan)/425℉/Gas 7.
- Cut 5 Carrots into 2 inch chunks and put in a baking dish.5 Carrots
- Add 2 tablespoon Olive oil, 3 Garlic clove and 1 pinch Sea salt and ground black pepper and put into the oven for 35 minutes, stirring half way through.2 tablespoon Olive oil, 3 Garlic clove, 1 pinch Sea salt and ground black pepper
- Take the carrots out of the oven and add 1 handful Fresh parsley and stir.1 handful Fresh parsley
Recipe Tips
- Use a mixture of root vegetables like carrots, parsnips, beetroot and potatoes.
- You can swap the fresh garlic for garlic powder to save some time.
- Parsley goes really well with the carrots, but you could swap it for basil, coriander, chives, rosemary or thyme.
Nutritional Information
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We'll email this post to you, so you can come back to it later!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Neli Howard says
These are fantastics! I fixed this for a dinner I had with one of my professor! Everyone loved them! I should have made more
Bryan says
I saw this and your garlic potato wedges so I might as well just combine both!! thank you for the recipes
Heidy L. McCallum says
These carrots look amazingly delicious! Pinned for later.
Veena Azmanov says
I love roasted carrots, really brings out the sweetness of the vegetable. Garlic and parsley = very delish.