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Roasting carrots...what to season w/ for the best flavor?

  • k
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I love roasted carrots but they never seem to taste as good the few times I have tried to make them at home. What's the secret to seasoning them? Broth, herbs, spices, salt and Pepper, or a combo? Thanks.

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  1. Try caramelizing them slowly in butter in a heavy pan with shallots and parsnips, salt and pepper. Roasting can sometimes dry them out.

    1. p
      Pius Avocado III

      Duck fat!

      1. The Naked Chef has a good recipie with cumin of all things. I don't follow his recipie anymore, it's the cumin that's important. Throw the carrots in a foil pouch, add a very little bit of water to get the steam going, olive oil or butter, salt, pepper and sprinkle with cumin. Put it in the oven for at least 30 minutes depending on the thickness of the carrots.

        Link: http://www.foodnetwork.com/food/recip...

        1 Reply
        1. re: PizzaFace

          I tried carrots with cumin for the first time last week...it's such a natural pairing, and delicious. It probably helped that they were fresh from the garden (with real carrot flavor instead of the insipid soapy taste of "industrial" carrots). I also drizzled in a hint of maple syrup and a squeeze of fresh lemon juice.

        2. Not sure why I think this would work, but how about using caraway seed and some orange or lemon zest for flavoring roasted carrots?

          1. The cumin is a good suggestion. I mix baby carrots with some cauliflower florets and large chunks of onion, toss with olive oil and any spices and throw in a roasting pan uncovered (if you cover, you're steaming). Unpeeled garlic cloves are good too. It takes 20-40 min at 350, depending on size and moisture content of everything.

            1. f
              frustrated mom

              I like to use whole shallots, olive oil, salt, pepper, and sprigs of rosemary.

              1. Alot of roasted veggies benefit from steaming or boiling slightly before you stick them in the oven. I think starchy potatoes, carrots and parsnips fall into this category. Boil or steam until just tender and then roast with whatever other flavors you like. A little sugar with carrots seems to help alot. I prefer olive oil or clarifed butter for a little fat boost. High heat factors in as well. 400 - no less. Roast until it's the color you like, no more than 10-15 minutes in most cases.

                1. Peel and cut 6 or 7 carrots into 3 or 4 pieces each. Don't use baby carrots or small pieces. Toss them with a tablespoon or two of olive oil and plenty of salt and black pepper. Roast for 30 minutes in a preheated 400 degree oven, uncovered. It doesn't hurt to stir them once while they are cooking. I sometimes toss in one or two cut up scallions with the carrots, but they are plenty good on their own.