How to Roast Carrots for an Easy Appetizer

How to Roast Carrots |

Our friends were coming for dinner. Quick – what could I put together for a healthy appetizer?

I saw this in Rachael Ray’s recent magazine, and the inspiration led me to my fridge to grab a handful of carrots and to THINK QUICKLY.

Do you ever do that? Look through the fridge and see what you have, then put your thinking cap on? I get tired of the usual hummus, dips, goat cheese (although I love all of that), and have been trying to serve more veggies and fruit as appetizers.

This time I went out to our herb trough garden and cut fresh thyme, grabbed a couple of fresh limes, and followed this process to a tasty, impressive appetizer that your guests will love!

The roasting really brings a lovely, sweet flavor to the carrots. As I tossed them with fresh thyme, olive oil, and sea salt, and tossed them together on a stone and placed them in the oven, I could hardly wait for the 10 minutes to be up. They are that good!

The key to this recipe is to find the long, skinny carrots. I know specialty stores will carry these, or if you buy in bulk, pull out the long skinny ones.

You can also add cumin, rosemary (very top photo – we love this flavor!), cilantro, and serve the carrots as a main dish, too … plain or with a dip.

Appetizers don’t have to be fancy. I’m usually just looking for a little “nosh” to serve my guests.

Of course the conversation is always tastier than the actual appetizer, anyway. :)

What’s your favorite flavor when roasting carrots? And do you serve them as appetizers or a side dish?

(Thanks for viewing my quick and easy iPhone pictures in this post today. Sometimes when I’m cooking and serving, it’s hard to get the big camera out, especially when hungry people are waiting! Also, are you following me on Instagram? It’s a fun behind-the-scenes way to see what’s happening in the RE kitchen!)

How to Roast Carrots for an Easy Appetizer

Excellent appetizer to nosh on using different combination of spices and herbs.


  • 1 pound long, skinny carrots
  • One lime
  • Fresh thyme (or rosemary)
  • Sea salt
  • Olive oil
  • Fresh ground pepper


  1. Preheat oven to 400.
  2. Wash and peel the carrots and lay on a baking dish. Add the olive oil, thyme, salt, pepper and lime juice. Roll together until well combined.
  3. Bake the carrots for 10 minutes (very skinny carrots) or up to 15 minutes for the thicker carrots. You want the carrots to be cooked on the outside, but still crunchy on the inside.
  4. Wash and coarsely chop the thyme. Snip into small pieces and sprinkle over the baked carrots.
  5. Cool for 5-10 minutes and serve either plain, or with a dip.
All images and text ©

15 comments on “How to Roast Carrots for an Easy Appetizer”

  1. I almost always have too many carrots laying around – love this idea!!

  2. Oooo, I love the lime! Roasted carrots are always a winner!

  3. I have never roasted carrots, but I would love to try these!!

  4. Love roasted carrots and I’m so intrigued by the lime. Yum!

  5. This is really smart Sandy! I never thought to serve carrots this way as an appetizer.

  6. This looks so good and I love the addition of lime!

  7. I’ve never thought to serve something like this for an app, but LOVE it! Roasted carrots are almost like candy to me, yum!

  8. I have a ton of carrots in my fridge — trying this for dinner tonight!

  9. Love this idea. I always chop them up, but they look so much prettier whole. Great post!

  10. We love roasted carrots – so sweet and healthy too! Thanks for another great recipe!

  11. Love to roast carrots w new potatoes…olive oil, salt, pepper, dill,and a bit of sugar…yummo!

  12. I don’t think I’ve ever just roasted carrots, what a great and simple idea!

  13. making these for a veg tonight! I always use baby carrots but these will look nice with roasted asparagus! Thanks!

  14. Fantastic idea thanks. Made it yesterday for my kids and they went down a treat. Only addition I made was some lightly roasted pumpkin seeds sprinkled over the top and on the side. My family love these and they’re so good for them.

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