Roasted Carrots

Roasted Carrots

I needed to make a side dish for a large get-together the other day, so I wanted something simple – something easy.

I decided on roasted carrots – another delicious dish for vegetable haters.

They were a hit! In fact, I overheard someone say, “I’ll never make regular cooked carrots again!”

Roasted Carrots

Roasting carrots makes them oh, so sweet and delicious!
Course Side Dish
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  • 9 – 10 medium carrots
  • 1 – 2 tablespoons olive oil
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon salt
  • dried dill weed - optional


  • Wash and peel carrots. Trim off ends. Cut carrots into 1/2- to 3/4-inch slices and place in a mixing bowl.
  • Add oil and mix until carrots are well-coated.
  • Sprinkle with seasonings and mix well.
  • Place carrots single layer on a large baking sheet. Bake at 425°F for 35 to 40 minutes or until carrots are tender and some edges are browned.


Sprinkle with dried or minced fresh dill if desired.

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5 from 2 votes

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