Garlic and Parsley Roasted Carrots

Name: Garlic and Parsley Roasted Carrots
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 5 Medium carrots (peeled); 2 tbsp Olive oil; 3 Garlic cloves (crushed); 1 pinch Sea salt and black pepper; 1 handful Fresh parsley, (finely chopped)

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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.

A white bowl full of roasted carrots, next to a purple towel.

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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What you will need
Step by step
Why should you try it?
What carrots to use
How else can you flavour them?
What to serve them with
FAQs
Extra tips
More side dish recipes
Recipe

What you will need

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.

All the ingredients needed for this recipe laid out on a white surface and labelled with text overlay.

Step by step

One: Cut the carrots in to 2 inch chunks and put in a baking dish.

A white baking dish containing chopped raw carrots.

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.

Cooked carrots in a baking dish with chopped parsley scattered over them.

Why should you try it?

Just 4 ingredients
Ready in just 35 minutes
A delicious way to eat carrots
Easy to adapt with different herbs

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.

Roasted Carrots with chopped parsley sprinkled on top.

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.

Carrots and herbs in a blue rimmed white bowl.

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:

FAQs

What other herbs can be used for roasted carrot?

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.

Extra 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.

More side dish recipes

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