Roasted Carrots
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These roasted carrots are a masterclass in simplicity, proving that minimal ingredients can yield exceptional flavour. By starting the cooking process at a high temperature and finishing on a lower heat, the natural sugars in the vegetables caramelise beautifully without burning. Retaining a small amount of the green tops adds a rustic, professional touch to the presentation, making this a vibrant addition to any Sunday roast or midweek meal.
As a diabetes-friendly side dish, this recipe focuses on heart-healthy olive oil rather than butter. Carrots are a fantastic source of fibre and beta-carotene, and roasting them enhances their inherent sweetness without the need for added honey or glazes. Low in salt and naturally gluten-free, these tender vegetables pair perfectly with grilled lean meats or a nut roast for a balanced, nutritious dinner.
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Ingredients for Roasted Carrots
1.4kg small carrots (including greens
carrots about 5 inches long), tops trimmed to 1 inch and carrots peeled
2 tablespoons olive oil
How to make Roasted Carrots
Preheat oven to 260°C with rack in lower third.
Toss carrots with oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper and spread out in a large 4-sided sheet pan. Roast 20 minutes. Reduce oven to 163°C and roast, stirring occasionally, until carrots are browned and tender, about 25 minutes more.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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