Roast Carrots

  • Yield: 4 1x


Author: Michelle Minnaar



  • 1kg (2lbs) carrots
  • 30ml (2 tbsp) oil
  • Salt and pepper


  1. Preheat oven to 200°C/180°C fan/gas 6.
  2. Either scrub the carrots thoroughly or peel them.
  3. Top and tail the vegetables, then halve or quarter them lengthways.
  4. Bring a large pan of salted water to the boil.
  5. Add the carrots and boil for 5 minutes.
  6. Drain the vegetables in a colander.
  7. Toss the carrots in a large roasting tin with the oil and season to taste.
  8. Roast the carrots for 30-40 mins.
  9. Serve immediately as a side dish.


  • You can use olive, vegetable or sunflower oil.
  • When tossing the carrots in oil you can add your favourite spices to them, such as cayenne, cinnamon, cloves, cumin, garlic, ginger, mustard, nutmeg or paprika. Give them a twist!


  • Serving Size: 1 serving
  • Calories: 163
  • Sugar: 12.3 g
  • Sodium: 463 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 24.8 g
  • Fiber: 6.1 g
  • Protein: 2.1 g