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Ina Garten Roasted Carrots

Ina Garten Roasted Carrots - recipe card
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These roasted carrots are a simple yet elegant side dish, featuring tender caramelized carrots tossed with fresh herbs and a touch of butter. The high heat roasting concentrates their natural sweetness while the herbs add a fresh, aromatic finish. Perfect for a weeknight dinner or holiday table.

Ingredients

Scale
  • 2 pounds carrots, peeled, trimmed, and cut crosswise into 2-inch pieces (halved lengthwise if thick)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat the oven to 400 degrees F (204 degrees C). Position a rack in the center of the oven. This high heat is essential for caramelizing the carrots’ natural sugars, developing a rich, sweet flavor and tender interior.
  2. Place the prepared carrots on a rimmed baking sheet. Drizzle with the olive oil, sprinkle with the kosher salt and black pepper, and toss well with your hands to coat each piece evenly. Spread the carrots in a single, even layer to ensure they roast rather than steam.
  3. Dot the carrots evenly with the butter pieces. The butter adds richness, promotes even browning, and helps the herbs and seasoning adhere to the carrots.
  4. Roast for 20 minutes, then remove the pan from the oven and stir the carrots with a spatula, redistributing them into an even layer. Return to the oven and continue roasting until the carrots are fork-tender and the edges are browned and caramelized, about 5 to 10 minutes longer, 25 to 30 minutes total. The exact time depends on carrot thickness.
  5. Remove the pan from the oven. Sprinkle the roasted carrots with the fresh parsley, fresh dill, and lemon juice, and toss gently to combine. The fresh herbs provide a bright, clean contrast to the sweet roasted carrots, while the lemon juice adds a final lift of acidity.
  6. Transfer the carrots to a serving platter, scraping any browned bits and butter from the baking sheet over the top. Serve hot, warm, or at room temperature.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: Not recommended, as the texture will become mushy upon thawing. Reheating: Spread carrots in a single layer on a baking sheet and reheat in a 350°F (177°C) oven for 5-10 minutes, until warmed through. Alternatively, microwave in 30-second bursts, though the carrots may soften further.

Nutrition

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Find it online: https://inagartendishes.com/ina-garten-roasted-carrots-recipe/