{"id":179732,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/oven-roasted-carrots\/"},"modified":"2024-10-30T10:21:30","modified_gmt":"2024-10-30T15:21:30","slug":"oven-roasted-carrots","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-carrots\/","title":{"rendered":"Roasted Carrots and Onions"},"content":{"rendered":"<p>This side dish is so much tastier than its short list of ingredients might have you think. The vegetables&#8217; natural sweetness is enhanced as they slowly cook in the even heat of the oven. Stirring the roasted carrots and onions often helps them cook evenly to a pleasant, tender texture. You can easily add more root vegetables to the mix to use what you have on hand, reason enough to make this recipe on repeat through the cold weather months.<\/p>\n<h2>Ingredients for Roasted Carrots and Onions<\/h2>\n<ul>\n<li><strong>Baby carrots:<\/strong> The baby carrots play are the star of this roasted vegetable recipe. High in natural sugars, carrots caramelize slightly as they roast in the oven.<\/li>\n<li><strong>Onions:<\/strong> Yes, four onions sounds like a lot, but onions soften considerably in the heat of the oven. The onions add a delicious, sweet and savory flavor to the carrots.<\/li>\n<li><strong>Garlic:<\/strong> The garlic roasts to a soft and mellow flavor.<\/li>\n<li><strong>Olive oil: <\/strong>The oil helps the roasted carrots and onions caramelize and soften. Choose a <a href=\"https:\/\/www.tasteofhome.com\/article\/best-olive-oil-brands\/\" data-name=\"www.tasteofhome.com\/article\/best-olive-oil-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\">good olive oil<\/a> with bright, bold flavor.<\/li>\n<li><strong>White wine vinegar:<\/strong> Because the vegetables sweeten as they roast, a splash of wine vinegar provides a tangy brightness to balance out the flavor.<\/li>\n<li><strong>Thyme:<\/strong> Dried thyme adds a layer of deep, savory flavor to the vegetables as they roast. A sprinkle of fresh thyme adds a welcome pop of green to the finished dish, but it&#8217;s an optional touch.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep the vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2072133\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Carrots-And-Onions_TOHD24_16093_SheriSilver_8.jpg?fit=700%2C1024\" alt=\"Taste Recipes Roasted Carrots and Onions on white baking sheets\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 450\u00b0F. Place the carrots, onions and garlic on two greased 15x10x1-inch baking pans. Drizzle the vegetables with olive oil and vinegar. Sprinkle with thyme, salt and pepper; gently toss to coat.<\/p>\n<h3>Step 2: Roast the vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2072132\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Carrots-And-Onions_TOHD24_16093_SheriSilver_7.jpg?fit=700%2C1024\" alt=\"Taste Recipes Roasted Carrots and Onions on white baking sheets\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<p>Cover the pans with foil and bake for 20 minutes. Remove the foil, stir the vegetables and return them to the oven. Bake, uncovered, for another 10 minutes; stir again. Bake for a final 10 minutes, or until the onions are soft and the carrots are crisp-tender. If desired, sprinkle with fresh thyme.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2072131\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Carrots-And-Onions_TOHD24_16093_SheriSilver_6.jpg?fit=700%2C1024\" alt=\"Taste Of Home Roasted Carrots And Onions\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<h2>Roasted Carrots and Onions Variations<\/h2>\n<ul>\n<li><strong>Swap the veggies:<\/strong> Use sliced leeks in lieu of the onions or replace some of the carrots with <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-parsnips\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cook-parsnips\/\" data-module=\"content engagement\" data-position=\"embedded links\">parsnips<\/a> for a two-tone version of this sweet and savory dish.<\/li>\n<li><strong>Spice it up:<\/strong> For some heat, add 1\/2 teaspoon chili powder and a dash of cayenne pepper.<\/li>\n<li><strong>Add some sweetness:<\/strong> Sprinkle the carrots and onions with 3 tablespoons brown sugar or a splash of maple syrup.<\/li>\n<li><strong>Use larger carrots:<\/strong> If you don\u2019t have baby carrots on hand, use medium carrots; cut them into 2-inch pieces and roast for 25 minutes. Skip the especially large carrots, though; they tend to have a woody texture.<\/li>\n<\/ul>\n<h2>How to Store Roasted Carrots and Onions<\/h2>\n<p>To\u00a0store leftover roasted carrots and onions, keep them in an airtight container in the refrigerator for up to three days.<\/p>\n<h3>Can you freeze roasted carrots and onions?<\/h3>\n<p>Yes! You can freeze roasted vegetables. Once they&#8217;re completely cooled, put them in a freezer bag or a container. Squeeze out as much air as possible (to help slow the progression of <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-prevent-freezer-burn\/\" data-name=\"www.tasteofhome.com\/article\/how-to-prevent-freezer-burn\/\" data-module=\"content engagement\" data-position=\"embedded links\">freezer burn<\/a>) and freeze for up to three months. To use, defrost the vegetables in the refrigerator overnight.<\/p>\n<h3>How do you reheat roasted carrots and onions?<\/h3>\n<p>To reheat roasted carrots and onions, microwave them in 30-second intervals or transfer them to a greased or parchment-lined baking sheet and roast them in a 425\u00b0 oven for 5 to 10 minutes, just until warmed through.<\/p>\n<h2>Roasted Carrots and Onions Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2072130\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Carrots-And-Onions_TOHD24_16093_SheriSilver_1.jpg?fit=700%2C1024\" alt=\"Taste Of Home Roasted Carrots And Onions\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<h3>Can I add other vegetables to this recipe?<\/h3>\n<p>Yes, you can use this recipe to cook almost any root vegetable. Try wedges of multicolored beets, celery root, rutabaga, turnips or even radishes, either whole or in combination with some proportion of carrots. Some vegetables have a more firm and dense texture, so you may need to increase the cooking time to allow for that difference or cut those firm vegetables into smaller pieces.<\/p>\n<h3>What can I serve with this recipe for roasted carrots and onions?<\/h3>\n<p>This roasted carrot and onion side dish is a welcoming one! It would work as a side dish for a variety of mains, including <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">roasted chicken<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fast-baked-fish\/\" data-name=\"www.tasteofhome.com\/recipes\/fast-baked-fish\/\" data-module=\"content engagement\" data-position=\"embedded links\">baked fish<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-pot-roast\/\" data-name=\"www.tasteofhome.com\/recipes\/slow-cooker-pot-roast\/\" data-module=\"content engagement\" data-position=\"embedded links\">slow-cooker pot roast<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My seven children and 15 grandchildren really look forward to these oven-roasted carrots. As a cook at our local school, I serve two generations of my family, plus relatives and friends from all over our area. \u2014Marlene Schott, Devine, Texas<\/p>\n","protected":false},"author":7061,"featured_media":2107943,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307648,304328,304993,304998,304338,305003,304988,305004,306848,305018,305020,304268,324623,304238,304313,304150,305028,307614,305031,304353],"categories-v2":[310632,308319,308984,308940,308945,308992,308949,308935,308951,309603,308959,308960,259483,309177,339175,308313,309434,308974,310591,308975,309005],"coauthors":[343474],"recommended_recipes":[{"post_title":"Oven-Roasted Spiced Carrots","post_link":"\/recipes\/oven-roasted-spiced-carrots\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_-58888_DanielleMoore_5-1.jpg"},{"post_title":"Roasted Parmesan Carrots","post_link":"\/recipes\/roasted-parmesan-carrots\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps194943_SD163614C12_04_2b-2.jpg"},{"post_title":"Oven-Roasted Vegetables","post_link":"\/recipes\/oven-roasted-vegetables\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10670_QC10054C51.jpg"},{"post_title":"Baked Carrots","post_link":"\/recipes\/baked-carrots\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4018_CS0706C1.jpg"},{"post_title":"Roasted Carrots & Fennel","post_link":"\/recipes\/roasted-carrots-fennel\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_150450_KristinaVanni_1.jpg"},{"post_title":"Thyme-Roasted Carrots","post_link":"\/recipes\/thyme-roasted-carrots\/","post_image":"\/wp-content\/uploads\/2018\/01\/Thyme-Roasted-Carrots_exps149487_TH133086D08_02_5bC_RMS.jpg"},{"post_title":"Rosemary Roasted Baby Carrots","post_link":"\/recipes\/rosemary-roasted-baby-carrots\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_68671_CW132792B07_09_6bC_RMS-6.jpg"},{"post_title":"Roasted Carrots with Thyme","post_link":"\/recipes\/roasted-carrots-with-thyme\/","post_image":"\/wp-content\/uploads\/2018\/01\/Roasted-Carrots-with-Thyme_EXPS_SSCBZ18_178887_B08_30_1b-2.jpg"},{"post_title":"Oven-Roasted Root Vegetables","post_link":"\/recipes\/oven-roasted-root-vegetables\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21787_LT10351D45B.jpg"},{"post_title":"Cumin-Roasted Carrots","post_link":"\/recipes\/cumin-roasted-carrots\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps182562_SD163575D10_13_4b.jpg"},{"post_title":"Oven Baked Vegetables","post_link":"\/recipes\/oven-baked-vegetables\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps41892_TH1443682D65D-4.jpg"},{"post_title":"Baked Shredded Carrots","post_link":"\/recipes\/baked-shredded-carrots\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35588_CW1009195D31A-6.jpg"},{"post_title":"Roasted Potatoes, Carrots & Leeks","post_link":"\/recipes\/roasted-potatoes-carrots-leeks\/","post_image":"\/wp-content\/uploads\/2018\/01\/Roasted-Potatoes-Carrots-Leeks_EXPS_THCA22_47516_B10_21_3b.jpg"},{"post_title":"Oven-Roasted Potatoes","post_link":"\/recipes\/oven-roasted-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1238_MBM1227346A05_25_1b.jpg"},{"post_title":"Baked Horseradish Carrots","post_link":"\/recipes\/baked-horseradish-carrots\/","post_image":"\/wp-content\/uploads\/2025\/02\/Baked-Horseradish-Carrots_EXPS_TOHD25_23460_JonathanMelendez_04.jpg"},{"post_title":"Roasted Carrot Fries","post_link":"\/recipes\/roasted-carrot-fries\/","post_image":"\/wp-content\/uploads\/2018\/01\/Roasted-Carrot-Fries_exps144224_TH2236622PG08_26_5c_RMS-2.jpg"},{"post_title":"Roasted Vegetables","post_link":"\/recipes\/roasted-vegetables\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Roasted Carrot Dip","post_link":"\/recipes\/roasted-carrot-dip\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26448_TH854207D31D.jpg"},{"post_title":"Baked Stuffed Carrots","post_link":"\/recipes\/baked-stuffed-carrots\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11726_TH10090C45B.jpg"},{"post_title":"Savory Roasted Carrots with Mushrooms","post_link":"\/recipes\/savory-roasted-carrots-with-mushrooms\/","post_image":"\/wp-content\/uploads\/2025\/01\/Savory-Roasted-Carrots-with-Mushrooms_EXPS_TOHD24_81970_MelissaPatterson_10.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Oven-Roasted-Carrots_EXPS_TOHD24_16093_SheriSilver_5.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-carrots\/","name":"Roasted Carrots and Onions","datePublished":"2018-01-01","dateModified":"2024-10-30","prepTime":"PT10M","cookTime":"PT40M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Oven-Roasted-Carrots_EXPS_TOHD24_16093_SheriSilver_5.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"Season roasted carrots and onions with thyme, pepper and a splash of vinegar for a lovely, balanced vegetable side dish.","recipeIngredient":["2 pounds baby carrots","4 small onions, quartered","6 garlic cloves, peeled","2 tablespoons olive oil","2 teaspoons white wine vinegar","1 to 2 teaspoons dried thyme","1\/2 teaspoon salt","1\/8 teaspoon pepper","Fresh thyme, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the vegetables","text":"Preheat the oven to 450\u00b0F. Place the carrots, onions and garlic on two greased 15x10x1-inch baking pans. Drizzle the vegetables with olive oil and vinegar. Sprinkle with thyme, salt and pepper; gently toss to coat.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Carrots-And-Onions_TOHD24_16093_SheriSilver_8.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roast the vegetables","text":"Cover the pans with foil and bake for 20 minutes. Remove the foil, stir the vegetables and return them to the oven. Bake, uncovered, for another 10 minutes; stir again. Bake for a final 10 minutes, or until the onions are soft and the carrots are crisp-tender. If desired, sprinkle with fresh thyme.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Carrots-And-Onions_TOHD24_16093_SheriSilver_7.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Emily Teel"}],"nutrition":{"@type":"NutritionInformation","calories":" 88 calories","fatContent":"3g fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"229mg sodium","carbohydrateContent":"15g carbohydrate (7g sugars","fiberContent":"3g fiber)","proteinContent":"2g protein. <b>Diabetic Exchanges<\/b>: 2 vegetable"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.9166665,"reviewCount":12,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Chasexjackorg999"},"reviewBody":"<p>Turned out great. I added a bunch of whole garlic cloves, as we love garlic. I used parsley instead of thyme.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Debglass11"},"reviewBody":"I love to roast carrots and this is a great way to do it!  I used regular carrots, peeled them and sliced them into discs.   When I went to reach for my dried thyme, I was out!  So I substituted a combination of oregano and basil instead.  Next time I'll try it with the thyme.  As per some of the reviews, I smashed the garlic too.  This is a wonderful side dish that I will definitely make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rwippel"},"reviewBody":"This was a nice change up from my standard butterscotch carrots.  My typical carrots call for butter, sugar, and babysitting.  None of the three were involved with this.  I enjoyed this healthy and easy side dish!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ebramkamp"},"reviewBody":"A really tasty and easy way to make carrots. I read the reviews first so smashed the garlic. Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Debkj"},"reviewBody":"These are delicious and so easy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-09-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ChrisD1717"},"reviewBody":"These were absolutely delicious!  The only cooked carrots I would eat were those made with a roast. They had the flavor of the meat.  But after eating these I found a new way to enjoy carrots without the meat. Only thing I did different was mince the garlic ahead of time. Thanks for a great recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bunqui95"},"reviewBody":"This was delicious!  It made for a delightful side dish for our Christmas dinner.  Even my husband enjoyed it, and he made it very clear that he does NOT like cooked carrots.  I didn't have whole garlic, so I substituted minced.  I'm looking forward to making this with whole cloves.  Yum!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-06-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rena 55","givenName":"rena","familyName":"55"},"reviewBody":"I just recently fell in love with roasted vegetables and carrots are one of my favorites!  These are easy to fix  and taste so good!  They will be in my side dish rotation often!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"joycerm53"},"reviewBody":"Good and very easy. Made these for Easter dinner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-09-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kmarket"},"reviewBody":"Loved this recipe.... a different twist on carrots! Would make it again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"fascinator"},"reviewBody":"I love this recipe. I smashed the garlic slightly to release more flavours and used regular carrots cut into sticks.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BilliePock"},"reviewBody":"Really great flavor. I made these with a beef roast and everyone loved them. I did add a little bit of fresh basil. Looking forward to making these again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"16093","romance_copy_dek":"Season roasted carrots and onions with thyme, pepper and a splash of vinegar for a lovely, balanced vegetable side dish.","enhanced_recipe_title":"Oven-Roasted Carrots","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 pounds baby carrots","IngredientText":"2 pounds baby carrots"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 small onions, quartered","IngredientText":"4 small onions, quartered"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 garlic cloves, peeled","IngredientText":"6 garlic cloves, peeled"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons olive oil","IngredientText":"2 tablespoons olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons white wine vinegar","IngredientText":"2 teaspoons white wine vinegar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 to 2 teaspoons dried thyme","IngredientText":"1 to 2 teaspoons dried thyme"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon pepper","IngredientText":"1\/8 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Fresh thyme, optional","IngredientText":"Fresh thyme, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Oven-Roasted-Carrots_EXPS_TOHD24_16093_SheriSilver_5.jpg","RecipeId":16093,"AttachmentSourceId":null,"AttachmentSource":"Sheri Silver for Taste Recipes","PhotoCredit":"Oven-Roasted Carrots Recipe photo by Sheri Silver for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Oven-Roasted-Carrots_EXPS_TOHD24_16093_SheriSilver_5.jpg","ContributorId":null,"Firstname":"Marlene","Lastname":"Schott","City":"Devine","StateDescription":"Texas","IsCommunityCook":false,"TimeCallout":"Prep: 10 min. Bake: 40 min.","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Oven-Roasted Carrots","SubmittedTitle":"Oven-Roasted Carrots","RecipeTypeId":1,"AverageRating":4.92,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT21_ 16093_F_0902_1.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":40,"TotalTimeInMinutes":50,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Oven-Roasted Carrots","OriginalSourceProject":"Oven-Roasted Carrots","ContestPlacement":"4th Place","Trailer":"<h2>Oven-Roasted Carrots Tips <\/h2><h3>What are some variations of this oven-roasted carrots recipe?  <\/h3>For a little heat, try adding 1\/2 teaspoon chili powder and a dash of cayenne pepper. For extra sweetness, sprinkle with 3 tablespoons brown sugar. If you don\u2019t have baby carrots on hand, use medium carrots; cut them into 2-in. pieces and roast for 25 minutes. Or, try another delicious <a href=\"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-spiced-carrots\/\">oven-roasted carrots recipe<\/a> altogether.   \r\n<h3>How else can you cook carrots?  <\/h3>Instead of <a href=\"https:\/\/www.tasteofhome.com\/article\/roasted-vegetables-mistakes\/\">roasting<\/a> carrots, try steaming or boiling them. To steam, place carrots in a steamer basket. Place basket in a saucepan over 1 in. water; bring to a boil. Cover and steam until tender, 5-8 minutes. Transfer carrots to a large bowl and season as desired. You may also place carrots and 2 tablespoons water in a microwave-safe dish; cover and microwave until crisp-tender, 3-5 minutes. To boil, place 1 in. water and carrots in a large saucepan; bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain. \r\n<h3>How do you store these oven-roasted carrots?  <\/h3>To <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-store-leftover-food\/\">store roasted carrots<\/a>, keep them in an air-tight container in the refrigerator for up to three days. To reheat, place roasted carrots on a greased or parchment-lined baking sheet and roast in a 425\u00b0 oven for 5-10 minutes longer. <br><br> <i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/sarah-fischer\/\">Sarah Fischer<\/a>, Taste Recipes Culinary Assistant<\/i>","Metadescription":"These oven-roasted carrots partner up with onions for a tender, savory side dish that is sure to satisfy. ","DigitalHeadnotes":"My seven children and 15 grandchildren really look forward to these oven-roasted carrots. As a cook at our local school, I serve two generations of my family, plus relatives and friends from all over our area. \u2014Marlene Schott, Devine, Texas","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 450\u00b0. Place the carrots, onions and garlic in 2 greased 15x10x1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with thyme, salt and pepper; gently toss to coat.","SequenceNo":1},{"Direction":"   Cover and bake 20 minutes; stir. Bake, uncovered, 10 minutes; stir again. Bake until carrots are crisp-tender, about 10 minutes longer. If desired, sprinkle with thyme.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Roasted Vegetables","ID":97458},{"Name":"Side Dish Recipes","ID":94294},{"Name":"Vegetable Side Dishes","ID":95054},{"Name":"Vegetarian Recipes","ID":94306},{"Name":"Vegetarian Side Dishes","ID":95198}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Thanksgiving Recipes","ID":104550},{"Name":"Thanksgiving Side Dishes","ID":104570}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Onions","ID":102029}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"Country Woman Recipes","ID":107253},{"Name":"Country Woman Side Dishes","ID":107337},{"Name":"Country Woman Vegetarian Recipes","ID":107349},{"Name":"View All Country Woman Recipes","ID":107353}],"WinningRecipes":[{"Name":"Winning Recipes","ID":0},{"Name":"Winning Side Dish Recipes","ID":107227},{"Name":"Winning Vegetarian Recipes","ID":107243}],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Winning Recipes","ID":304353},{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Diabetic","ID":304998},{"Name":"Gluten-Free","ID":305003},{"Name":"Healthy Eating","ID":305004},{"Name":"Low-Carb","ID":305018},{"Name":"Low-Fat","ID":305020},{"Name":"Vegan","ID":305028},{"Name":"Vegetarian","ID":305031},{"Name":"Ingredients","ID":306848},{"Name":"Carrots","ID":307648},{"Name":"Vegetables","ID":307614},{"Name":"Meal Types","ID":304268},{"Name":"Side Dishes","ID":304313},{"Name":"Techniques","ID":304150},{"Name":"Roasting","ID":304238},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"3\/4 cup: 88 calories, 3g fat (0 saturated fat), 0 cholesterol, 229mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 2g protein. <b>Diabetic Exchanges<\/b>: 2 vegetable, 1\/2 fat.","NoOfRatings":12,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Oven-Roasted-Carrots_EXPS_TOHD24_16093_SheriSilver_5.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Oven-Roasted-Carrots_EXPS_TOHD24_16093_SheriSilver_5.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Oven-Roasted Carrots Tips <\/h2><h3>What are some variations of this oven-roasted carrots recipe?  <\/h3>For a little heat, try adding 1\/2 teaspoon chili powder and a dash of cayenne pepper. For extra sweetness, sprinkle with 3 tablespoons brown sugar. If you don\u2019t have baby carrots on hand, use medium carrots; cut them into 2-in. pieces and roast for 25 minutes. Or, try another delicious <a href=\"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-spiced-carrots\/\">oven-roasted carrots recipe<\/a> altogether.     <h3>How else can you cook carrots?  <\/h3>Instead of <a href=\"https:\/\/www.tasteofhome.com\/article\/roasted-vegetables-mistakes\/\">roasting<\/a> carrots, try steaming or boiling them. To steam, place carrots in a steamer basket. Place basket in a saucepan over 1 in. water; bring to a boil. Cover and steam until tender, 5-8 minutes. Transfer carrots to a large bowl and season as desired. You may also place carrots and 2 tablespoons water in a microwave-safe dish; cover and microwave until crisp-tender, 3-5 minutes. To boil, place 1 in. water and carrots in a large saucepan; bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain.   <h3>How do you store these oven-roasted carrots?  <\/h3>To <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-store-leftover-food\/\">store roasted carrots<\/a>, keep them in an air-tight container in the refrigerator for up to three days. To reheat, place roasted carrots on a greased or parchment-lined baking sheet and roast in a 425\u00b0 oven for 5-10 minutes longer. <br><br> <i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/sarah-fischer\/\">Sarah Fischer<\/a>, Taste Recipes Culinary Assistant<\/i>"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Oven-Roasted Carrots"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Roasted Carrots and Onions<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-carrots\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Roasted Carrots and Onions","description":"Roasted carrots and onions make a lovely side dish, with the vegetables' natural sweetness shining through!","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-carrots\/","og_locale":"en_US","og_type":"article","og_title":"Roasted Carrots and Onions","og_description":"Roasted carrots and onions make a lovely side dish, with the vegetables' natural sweetness shining through!","og_url":"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-carrots\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2024-10-30T15:21:30+00:00","og_image":[{"width":1989,"height":1989,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_16093_SheriSilver_5.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Oven-Roasted-Carrots_EXPS_TOHD24_16093_SheriSilver_5.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"5 minutes","Written by":"Emily Teel"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-carrots\/","url":"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-carrots\/","name":"Roasted Carrots and Onions","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-carrots\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-carrots\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Oven-Roasted-Carrots_EXPS_TOHD24_16093_SheriSilver_5.jpg","datePublished":"2017-09-16T00:58:00+00:00","dateModified":"2024-10-30T15:21:30+00:00","description":"Roasted carrots and onions make a lovely side dish, with the vegetables' natural sweetness shining through!","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-carrots\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-carrots\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-carrots\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Oven-Roasted-Carrots_EXPS_TOHD24_16093_SheriSilver_5.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Oven-Roasted-Carrots_EXPS_TOHD24_16093_SheriSilver_5.jpg","width":1200,"height":1200,"caption":"Oven Roasted Carrots Exps Tohd24 16093 Sherisilver 5"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-carrots\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":4,"name":"Ingredients","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/"},{"@type":"ListItem","position":5,"name":"Vegetables","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/vegetables\/"},{"@type":"ListItem","position":6,"name":"Carrots","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/vegetables\/carrots\/"},{"@type":"ListItem","position":7,"name":"Roasted Carrots and Onions"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes &amp; 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