I love this recipe. I grow these carrots in my garden and it's supposed to freeze here in the next few days. This was a perfect way to use up everything that was left over!

I was thinking of making this for Thanksgiving, but wanted to give it a shot before hands to see how it would turn out. I made it last weekend for dinner and it was very yummy! I never thought of baking carrots.

Now I'm ready to make a batch that is 3 times the batch (we have almost 50 people coming over every thanksgiving, but only a few actually eat the veggies)! Thanks for a new recipe.

I want to make this for Christmas but need to do it in advance. Does this recipe work for that? Can I cook them the day before and then reheat them for Christmas dinner (in oven or microwave)? As always, I love your site and have a very Merry Christmas.

No, I don't think this is the best recipe for making in advance. What you will end up with will just taste like leftover roasted carrots. Which is okay, but not great. ~Elise

The carrots you refer to are most likely Dutch carrots. These are slender and tender. Baby carrots are simply carrots harvested when still young, but are usually a little larger than Dutch carrots. Heirloom carrots come in white, yellow, red and purple as well as orange. The modern day orange carrots we know, was developed by the Dutch in the 17th century.

Recipe is great! I'm a vegetarian and I'm surely try this one at home. Thank you for sharing this recipe.

By the way, nice pictures! :)

I've done this before - it's phenomenal! Also, I really look forward to these recipes from the archives!!

Oh, how could I forget how much I love roasted carrots? These are so pretty! And there's so many fun ways to tweek this.

Thanks for re-posting the recipe!

Glad to see this recipe ....I have become a big fan of roasting most vegetables...the heat along with some good olive oil and I usually choose to throw in some unpeeled garlic cloves, sea salt and freshly ground black pepper as well as some fresh herbs towards the end of the roasting time so that the herbs still retain their wonderful aroma and taste.
I am not a big fan of raw carrots, however put them into a roasted category and they become transformed into something delectable...flavor is concentrated...veggies a little bit scorched...absolutely delicious !
Lately, because of the winter tomatoes available at the markets, a so-so plum tomato cut up and roasted with olive oil, garlic and herbs is perfect for mixing with pasta, on crisp bread slices or just as is out of the roasting pan ! I guarantee it will make living through the winter months sooo much easier and tastier !! Ciao !

I am getting to the point where the only way I want to prepare vegetables is by roasting them. It brings out all of the wonderful flavor of the vegetable where boiling or steaming seems to take away from the flavor.

These look amazing.

Oh yes !! roasted broccoli ! sooo delicious...also try brussels sprouts.! cut into thin layers crosswise, spread out on a deep cookie sheet, toss with sliced garlic, onions and depending on your preference..hot pepper flakes, anoint all with olive oil, sea salt and freshly ground black pepper...cook at 400 degrees, tossing veggies now and then..you want to end up with some scorched bits...even non brussels sprouts lovers are won over with this cooking method...great as is, with pasta, in a soup...fantastico !!If you can find brussels sprouts on the stalk at your market...they're so much better than sprouts already cut from the stalk !

I love roasted carrots! They remind me of the carrots my mother used to roast along with the Sunday pot roast.

This is certainly a classic and well worth a 2nd look. GREG