Easy Roasted Carrots Recipe = Side Dish Perfection! • The Simple Parent (2024)

FAQs

What not to mix carrots with? ›

For example, eating carrots and oranges together is not advised as this combination might lead to excess bile reflux and may even cause heartburn.

You want them partially cooked so that you can finish them off by roasting them. If you don't par cook the carrots, they will cook faster on the outside than the inside when they are in the oven. It also gives them a better texture. Raw carrots that are roasted can be a little rubbery and chewy.

Sautéing is one of the healthiest ways to cook carrots. You need only a small amount of butter or coconut oil, simple seasonings, and water to help them soften.

Cut carrots into your desired size and shape (sticks, coins, chunks). Place the cut carrots in an air tight container (I used a wide-mouth mason jar but any air-tight container you have will work) and cover the carrots with water. Place the lid tightly on your container and store carrots in the fridge.

For a simple and versatile seasoning, stick with salt, pepper, and garlic. For an herbier taste, add rosemary, parsley, cumin, or coriander. Or, to bring out their fresh, woody flavor, add some anise. If you're roasting your carrots, toss them in olive oil first.

Although, carrots flavor profiles can change slightly depending on its size, color, and how it was grown. Typically though, if you want to enhance a carrot's flavor, they normally pair well with things such as ginger, garlic, honey, sugar, maple, and citrus fruits like lemon and orange.

Roasting Tips

Parboiling skin-on carrots and parsnips lets you soften them without them losing too much moisture. Follow up by browning in a 375°F (190°C) oven for about 40 minutes.

There is, however, a trick to getting roasted carrots right. Undercook them, and the texture is tough and dense. Overcook them, and they're dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting.

Peel the skin for best taste.

This is not mandatory because the skin is edible as long as it's washed and scrubbed well. But, I find that the outside skin of carrots tends to have a bitter taste, so for roasting, I recommend peeling off the skin.

Roasting really brings out carrots' best qualities. To make them, just toss carrots with olive oil, salt, and pepper. Bake until they're golden on the edges and tender throughout. Serve these simple roasted carrots with traditional or heavy main dishes, like standard Thanksgiving fare, lasagna or mac and cheese.

What is the healthiest way to cook carrots? ›

Carrots provide more antioxidants when boiled or steamed than when eaten raw, according to a January 2008 report in the Journal of Agricultural and Food Chemistry. In fact, researchers found that boiling carrots until tender increased the concentration of carotenoids by 14 percent.

“However, since carrots are grown in the ground, washing/scrubbing is important if you do choose not to peel,” he adds. Of course, you should always wash your produce to reduce your risk of illness and pesticides, so hopefully, that's nothing new.

Roasted veggies are a different story because they lose their crunchy exterior when stored in the fridge. And while a microwave will warm up the veggies in one or two minutes, they'll end up soggy (similar to a slice of pizza). You can reheat them in the oven to avoid any limp roasted veggies.

When stored properly, whole carrots can last for about three to four weeks in the fridge. Wrap unpeeled, unwashed carrots in a dry paper towel, and store them in an airtight food storage container or bag. Store the container of carrots in the coolest part of your refrigerator.

Freezing carrots is such a great way to avoid waste. It will also make cooking them a little quicker from frozen. Like most vegetables, if frozen raw, the texture, taste, colour and nutritional value of carrots deteriorates. Make sure you blanch the veg to preserve these elements.

Celery: Celery can be a bad companion plant for carrots because it can attract the same pests and diseases, including carrot rust fly. Planting them together can increase the risk of pest infestations, which can damage both crops. Fennel: Fennel is known to inhibit the growth of many plants, including carrots.

If you know that you are allergic to carrots, you should avoid eating them and also check food labels for any hidden carrot ingredients. Cross-reactive foods, such as celery, parsley, and parsnips, should also be avoided as they could trigger a similar reaction.

Carrot allergens are highly cross-reactive with especially birch tree pollens and celery. The allergy might be prevented in carrot sensitized people by avoiding any intentional or un-intentional consumption of carrot.