Crispy Oven Roasted Carrots
Switch up your side dish routine with these Crispy Oven Roasted Carrots. The carrots are sliced and roasted to tender perfection then tossed with buttery toasted panko breadcrumbs for the ultimate flavor and texture combination!
The added texture from the toasted breadcrumbs tastes amazing with the lightly caramelized carrots. Enjoy alongside my Marry Me Meatloaf for the ultimate dinner.
Why You’ll Love This Recipe
Easy to make. You only need a few simple ingredients to make this delicious recipe.
Fun to eat. The added crispiness from the toasted panko breadcrumbs makes these carrots fun to eat and delicious. And if you love a little crunch, this recipe is for you.
Easy yet elevated. Peel and slice the carrots up to 24 hours ahead of time. Store them in a sealable bag in the refrigerator until ready to use. This will help reduce the preparation time before roasting.
Easy to prep ahead. Peel and slice the carrots ahead of time. This will help cut the preparation time down before roasting.
Recipe Ingredients
- Carrots – You’ll need two pounds of carrots for this recipe. Peel the carrots, trim the ends and slice on a bias. (aka slice diagonally)
- Oil – This recipe calls for avocado oil. Option to use olive oil instead.
- Seasoning – Season the carrots with kosher salt and cracked black pepper.
- Butter – You’ll need regular butter for this recipe.
- Breadcrumbs – This recipe calls for panko breadcrumbs.
Variations
Skip the breadcrumbs. If you’re not a fan of breadcrumbs this is a great recipe on its own. The carrots are tender and delicious.
Add a squeeze of lemon. To brighten things up a touch, add a squeeze of lemon before baking.
Add fresh herbs. Freshly chopped parsley or dill would taste great as a garnish.
Make it sweet. Option to add a splash of maple syrup or honey to the carrots 10-15 minutes before you remove them from the oven.
Add some cheese. A freshly grated parmesan cheese to the carrots for a cheesy twist!
Expert Tips
- Do not overcrowd the baking tray or let the carrots overlap. Otherwise, they will steam in the pan versus roast.
- High heat is the best way to get the carrots slightly caramelized and tender. I like roasting at 425 degrees Fahrenheit.
- Option to use parchment paper for easy clean up.
- Cut the carrots about the same size and thickness so they cook evenly in the oven. You’ll also want the pieces to be roughly ½ – 1-inch thick.
How to Make
Preheat the oven to 425 degrees. Lightly spray a baking tray with cooking spray.
Toast the Panko
Add butter to a nonstick skillet. Once melted, add the panko breadcrumbs. Toast until golden brown. Stir frequently to prevent burning. Remove from the heat and set aside.
Prep the Carrots
Peel the carrots, trim the ends and slice on a bias (diagonally). Make sure they are roughly the same size and thickness for even cooking.
Toss the sliced carrots with avocado oil and season with kosher salt and cracked black pepper. Toss until well coated and spread the carrots out evenly over the baking tray. No overlap. Leave space between the carrots so they do not steam.
Roast the Carrots
Roast for 20-25 minutes or until they are fork tender. Add them to a serving dish and top with the panko breadcrumbs. Gently toss, serve hot and enjoy.
Frequently Asked Questions
No, but makes sure you wash them well if you decide not to peel them.
Peel and slice the carrots up to 24 hours ahead of time. Store them in a sealable bag in the refrigerator until ready to use. This will help reduce the preparation time before roasting.
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat leftovers in the microwave until warmed through.
What to Serve with Crispy Oven Roasted Carrots
Crispy Oven Roasted Carrots
Equipment
- 1 baking tray
Ingredients
- 2 lbs. carrots, peel and slice on a diagonal
- 2 tablespoons avocado oil, option to use olive oil
- pinch kosher salt
- few turns cracked black pepper
- ¼ cup panko breadcrumbs
- 1-2 tablespoons butter
Instructions
How to Make
- Preheat the oven to 425 degrees. Lightly spray a baking tray with cooking spray.
Toast the Panko
- Add butter to a nonstick skillet. Once melted, add the panko breadcrumbs. Toast until golden brown. Stir frequently to prevent burning. Remove from the heat and set aside.
Prep the Carrots
- Peel the carrots, trim the ends and slice on a bias (diagonally). Make sure they are roughly the same size and thickness for even cooking.
- Toss the sliced carrots with avocado oil and season with kosher salt and cracked black pepper. Toss until well coated and spread the carrots out evenly over the baking tray. No overlap. Leave space between the carrots so they do not steam.
Roast the Carrots
- Roast for 20-25 minutes or until they are fork tender. Add them to a serving dish and top with the panko breadcrumbs. Gently toss, serve hot and enjoy.
