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.
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.
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
- 5 medium carrots, peeled - you could use baby carrots instead though.
- 2 tablespoon olive oil
- 3 garlic cloves, crushed - if you don't have fresh garlic, you could use granules instead but you won't get the same flavour.
- A pinch of sea salt and black pepper
- A handful of fresh parsley, finely chopped - you can swap these for basil, rosemary, thyme, coriander or chives.
A full ingredients list with measurements is in the recipe card below.
How to make roasted carrots - Step by step
One: Cut the carrots in to 2 inch chunks and put in a baking dish.
Two: Add the olive oil, salt, pepper and garlic and put in a preheated oven at 220°C/425°F/Gas 7 for 25 minutes, stirring half way through.
Three: 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. Did you know that baby carrots don't actually grow to that size?
Baby carrots are actually normal carrots that have imperfections and they are sliced and sculpted to that size and shape for your convenience. You pay a lot of money for that, so we just chop them up ourselves. But, baby carrots do mean that "ugly" carrots don't get thrown away.
How else can you flavour them?
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.
What to serve them with
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:
- Harissa Roasted Chicken
- Easy Chicken Traybake
- Honey Mustard Salmon
- Slow Cooker Whole Chicken
- Stuffed Chicken Breast
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.
• 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.
More side dish 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.
Garlic and Parsley Roasted Carrots
- 5 Carrots - peeled
- 2 tablespoon Olive oil
- 3 Garlic clove - crushed
- 1 pinch Sea salt and black pepper
- 1 handful Fresh parsley - finely chopped
- Preheat your oven to 220℃/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 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 black pepper
- Take the carrots out of the oven and add 1 handful Fresh parsley and stir.1 handful Fresh parsley
- 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.
These are fantastics! I fixed this for a dinner I had with one of my professor! Everyone loved them! I should have made more
I saw this and your garlic potato wedges so I might as well just combine both!! thank you for the recipes
Heidy L. McCallum
These carrots look amazingly delicious! Pinned for later.
Wow I love the flavors. I love the looks and I bet these beauties taste just perfect. I need to give this a try asap. Love carrots.
I love roasted carrots, really brings out the sweetness of the vegetable. Garlic and parsley sounds very delish.