Baked Carrots

If you are looking for a quick and easy side dish to prepare baked carrots they will be ideal. It is a dish that does not require a long preparation but that will give life to a dish that is always different.

You can make crispy carrots and au gratin or change the shape by deciding to make some washers or to cook whole carrots. In any case, you will always get a really amazing dish, which you can also accompany with potatoes.

So let’s see how to prepare the baked carrots and some useful tips for a truly perfect result that can amaze everyone with simplicity.


  • 500 g carrots
  • 1 clove of garlic
  • extra virgin olive oil, to taste
  • salt, to taste
  • pepper, to taste

Baked Carrots


Start from the main ingredient of this recipe, from carrots. Peel them, deprive them of the two ends and wash them thoroughly under running cold water.

Decide at this point the aspect you want to give to your plate. Decide to cook whole carrots or to divide them into pieces, sticks or washers.

Transfer the carrots into a bowl and sprinkle with extra virgin olive oil, salt and pepper. Add a clove of garlic chopped using the appropriate tool or leave whole. In this last case, in fact, the garlic will release all its flavor during the cooking phase and you can then eliminate it.

How to cook carrots

Add some aromatic herbs and place the carrots inside a pan and put in a preheated oven at 400°F for about 40-45 minutes.

Obviously cooking times may vary depending on the size you gave to your carrot pieces or if you decided to cook them whole. Adjust accordingly and check the baking in the oven by turning the carrots several times so as to have a uniform browning.

Bake off the carrots and serve with another drizzle of extra virgin olive oil raw.

Alternatively, prepare carrots with balsamic vinegar, which will be an excellent side dish exactly like the dish just described.

You can, however, make this same dish also in the pan. In this case, clean the carrots and make the slices. Then add them in the pan with oil, salt and pepper and cook for about 20 minutes. Add some vegetable stock to facilitate cooking and cover with a lid.

In this way, the right humidity will be created inside the pan, allowing you to cook the carrots quickly and evenly and to do not to light the oven for cooking. This detail will then make the dish perfect to prepare even in summer or when it is particularly hot.


Store the carrots for a maximum of days in the refrigerator inside an airtight container.

Serve at room temperature leaving them out of the refrigerator for at least an hour. Alternatively, heat them by passing them in a pan or in a traditional oven for about ten minutes.

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