Roasted Carrots and Mushrooms

Kick your side dish game up a notch with a savory medley of roasted carrots and mushrooms. This recipe is simple and straightforward (essentially, it’s 10 minutes of prep before the oven takes over and does the work for you), but it packs a punch with both flavor and vibrancy. By roasting the carrots in butter, you’ll bring out this nutrient-packed root veggie’s sweet side. In turn, the sweetness of the carrots perfectly complements the earthy flavor of the mushrooms. The result? A tasty side dish that complements a variety of main meals, bringing both comfort and elegance to your table.

Ingredients for Roasted Carrots and Mushrooms

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• Carrots: Use fresh baby carrots for this recipe, as they’re not only smaller but more tender, milder and just a tad sweeter.
• Onion: You’ll be cutting the onion into small wedges, so use a type of onion that’s large enough to wedge but not so large that the onion takes over the carrots and mushrooms.
• Mushrooms: Your best bet are cremini mushrooms, but shiitake, button and oyster mushrooms would all taste delightful here.
• Butter: Smooth, velvety butter is the game changer for roasting this dish—it’ll lightly coat the veggies and enhance all their flavors.
• Worcestershire sauce: Slightly sweet, slightly savory Worcestershire sauce adds just enough depth of flavor to the roasted carrots and mushrooms.
• Garlic cloves: Finely mince the garlic (or buy some pre-minced!) to add a hint of spice and plenty of flavor.
• Salt and pepper: Freshly ground salt and pepper will round out the sweetness of this dish.

Directions

Step 1: Prep the veggies

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Preheat the oven to 425°F. Place the carrots, onion and mushrooms in a greased 15x10x1-inch baking pan.

Step 2: Make the sauce

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In a small bowl, combine the melted butter, Worcestershire sauce, minced garlic, salt and pepper, mixing well.

Step 3: Sauce and roast the veggies

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Drizzle this sauce over the vegetables, and toss to coat. Roast the vegetables for 40 to 45 minutes, or until the carrots are tender. Stir occasionally throughout the roasting time to ensure the vegetables roast evenly and are well coated with the sauce.

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Roasted Carrots and Mushrooms Variations

• Serve them over rice: Make this side dish more of a main meal by serving it spooned over savory rice pilaf.
• Add more flavor: Infuse this savory dish with fresh or dried thyme or rosemary by adding it to the sauce.
• Swap out the Worcestershire sauce: Sub out the more intense flavor of Worcestershire for the sweeter flavor of a balsamic glaze. Make it extra by adding a tablespoon of maple syrup.

How to Store Roasted Carrots and Mushrooms

Allow the carrots and mushrooms to cool down completely before storing. Transfer them to an airtight container with a tight-fitting lid, then refrigerate. Making sure to completely cool the veggies is key to avoiding condensation, which tends to make roasted vegetables become soggy when they’re stored.

How long do roasted carrots and mushrooms last?

As long as it’s stored properly, this dish will typically last between three and five days.

Roasted Carrots and Mushrooms Tips

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Can I use frozen carrots or mushrooms?

We don’t recommend using frozen carrots or mushrooms. While frozen veggies are wonderful in lots of circumstances, for this particular recipe, roasting fresh vegetables is best.

Should I cut the carrots or mushrooms?

You might be tempted to leave the baby carrots and mushrooms whole, especially if the mushrooms are small or the carrots are particularly small ones. You can leave them whole if they aren’t too large, but if they’re of different sizes, slice them in half (keeping the sizes all roughly the same) to ensure even roasting.

What should I serve with roasted carrots and mushrooms?

This simple side dish pairs beautifully with heartier meats and rich, tasty fish. We recommend serving it alongside roast chicken, juicy pork tenderloin or baked salmon.