Roasted Carrots


If you've been following my blog for a while, you may have noticed a theme when it comes to my vegetable dishes... I love roasting my vegetables! Trust me, I still eat a lot of raw and steamed veggies too, but roasted veggies are always the family's favourite!

In fact, Buttons will often ask me: "Mom, are we having roasted for dinner?" She doesn't even ask what kind of vegetable I am making for dinner, she just wants to know if I am roasting something.

Like all moms, sometimes I am too tired, distracted, lazy, forgetful, etc. to plan ahead and will often serve my family a quick salad or raw veggies (we almost always have pre-cut carrot sticks in the fridge thanks to my helpful hubby.) But, making food my family loves is what I love to do, so I try to make some kind of roasted vegetable at least once a week.

Since (as I mentioned above) there are usually pre-cut carrot sticks in my fridge, making roasted carrots involves very little work on my part! All I need to remember is to put the darn things in the oven ahead of time :)

So if you want a simple and delicious way to serve up some beta-carotene rich carrots, check out the recipe below!

Roasted Carrots


  • 10-12 carrots
  • 1/4 cup coconut oil or ghee (these are both good for high heat cooking and taste delicious)
  • salt & pepper
  • spices of choice (smoked paprika is my favourite for roasted veggies)


  1. Preheat oven to 400F
  2. Cut the carrots into sticks; try to get them as uniform as possible so they all cook evenly
  3. In a large bowl, toss melted oil/ghee with carrots and spices
  4. Place carrots on two pans; they cook best if they're in one layer and not over-crowded
  5. Cook in the oven for 20-30 minutes, turning them over halfway through cooking time

Word of caution: these carrots are so good that your family will devour the full dozen carrots so fast you'll wonder if you even remembered to make them.

Roasted Carrots 2

Do your kids love vegetables? If not, have you tried roasting them?

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