Looking for the perfect healthy side dish for any meal? This is hands down the best way to prepare your yellow carrots (aka white carrots)! And you may have guessed just how— we roast them, of course!
These sweeter versions of a traditional orange carrot vary from a paler white to a brighter yellow. Yes, white carrots and yellow carrots are actually the same and can be referred as either!
In this post, I will refer to them as white carrots or yellow carrots interchangeably.
In this recipe, you will learn how to best store, prepare, and roast white carrots. You will learn the simplest roasting time and temperature with just salt and pepper and will be given plenty of flavor-boosting options to put your own twist on them!
As an environmental scientist, I always try to stick to seasonal eating! It’s one of the easiest (and most delicious!) ways to support local farmers and improve your carbon footprint.
Green tip: Seasonal and local foods have less associated transportation costs and fuel emissions. Check when carrots are in season in your area with this Seasonal Food Guide.
Roasted Yellow Carrots Ingredients
Here’s everything you need:
- White carrots aka yellow carrots. Three to five large carrots usually weigh about 1 pound.
- Olive oil. To roast your yellow (white) carrots in.
- Salt & pepper. To lightly season your carrots and bring out their natural flavor.
Optional flavor-boosting add-ins:
- Garlic. For the garlic fans out there, who want a quick and easy garlic fix.
- Crushed red pepper. If you want a little bit of spice.
- Butter. Salted or unsalted, dairy or plant based. For extra moisture and a rich, buttery finish.
- Garlic or onion powder. For extra savory and umami flavor.
- Grated or shaved Parmesan cheese (or Nutritional Yeast). For cheesiness and a little extra salt.
- Honey, agave, or maple syrup. To enhance the natural sweetness of the white carrots.
- Crumbled goat cheese or feta. The tangy flavor of either of these cheeses works really well with the sweetness in the yellow carrots.
Yellow Carrots Tips and Tricks
How to Store White Carrots
As with any variety of carrot, whole, raw white carrots will last up to 1 month when stored properly. When they’re peeled, sliced, or chopped, they usually last about half the amount of time.
Store them whole in an airtight container or sealed bag in the coldest part of the refrigerator until you’re ready to roast them.
Green tip: Did you know that 50% of food waste happens at home? Reduce your contribution to food waste by properly storing your vegetables until ready for use.
The Importance of Peeling Carrots
The rough outer skins of carrots take a long time to cook and can sometimes become wrinkly and even gritty when you roast them. They may also have a bitter taste.
In order to get deliciously tender carrots, it’s best to peel their skin off. This goes for all varieties of carrots, whether they are orange, purple, or white!
I like to use a vegetable peeler to peel the outermost layer of the carrots off. Once you peel the outer layer, it will reveal a shinier and smoother carrot.
Slicing Your White Carrots
Once you peel the carrots, you’ll want to slice them into thinner pieces. This will help you get a more even thickness throughout and also speed up cooking time.
Start by slicing your carrots in half lengthwise. Once they’re sliced in half, you can set the flat side of the carrot down on the cutting board, making it much easier to slice.
Depending on the length of the carrot, you may want to slice them, so they are shorter. And depending on the thickness of the carrot, you will slice each carrot into anywhere from two to six pieces.
Ideally you want thin slices that are roughly 4-6 inches long and 1/2-inch wide.
Coat Your Carrots in Olive Oil Before Roasting
Add the peeled and sliced carrots to a baking sheet and spread them out in a single layer. For less clean up, you can opt to line your baking tray with aluminum foil (the oven temperature is just slightly too high for parchment paper or a silicone baking mat).
Then, drizzle the extra virgin olive oil on top.
Season and Toss the Carrots
Next, add the salt and pepper on top of the oil-coated vegetables. If you are adding any optional flavor boosters, add them now, too!
Use clean hands to toss the yellow carrots in the oil, salt, and pepper to ensure they are all evenly coated. If you’re not a fan of getting your hands dirty, you can use tongs or two large forks to toss instead of your hands.
Then, spread the carrots out once again in a single layer, so no two are not stacked on top of one another.
How to Roast Yellow Carrots
Roast the olive oil-coated white carrots at 425°F for 20 minutes until nice and crispy. Roast them on the top rack.
If you want the most even roast, consider tossing them halfway between, though these roasted carrots come out delicious either way.
How to Serve Your Roasted White Carrots
These roasted yellow carrots are delicious as they are on their own, especially with one of the many flavor boosting options! Still, if you want to add extra moisture and flavor, consider topping them with a dressing or sauce. Here are a few of my favorites:
Roasted Yellow Carrots also make for an incredible side dish. Here are some of my favorite mains to serve them with:
Green tip: Organic farms rely on biodiversity to generate rich soil, avoiding the use of pesticides and fertilizers, which means no toxic runoff. Consider organic white carrots for this recipe.
Storing Your Roasted Yellow Carrots
These roasted yellow carrots will last in the refrigerator up to 5 days in an airtight container. They can also be frozen for up to a year.
To reheat, bring your oven up to 350°F and roast them again as is (no need to add any extra oil or seasonings) for about 8-10 minutes until heated thoroughly.
From frozen, you can either thaw first (recommended) or just add a little bit of extra cooking time.
To thaw them from frozen, transfer them from the freezer to the refrigerator and let them rest in there overnight.
White Carrots Frequently Asked Questions
What is the difference between white carrots and orange carrots?
Carrots come in a variety of different colors including orange (which is the most common in our grocery stores), purple, and white or yellow.
While all varieties of carrots are similar in flavor, texture, and cooking technique, they do all differ slightly. White carrots (aka yellow carrots) have the sweetest taste of all three varieties and are absolutely delicious roasted.
They also contain less moisture than orange carrots which means they tend to get a little crispier in the oven.
Are white carrots the same as parsnips?
Though parsnips look like they are just white carrots, they are actually a different vegetable. They do come from the same family as carrots, but parsnips are sweeter and have a hint of licorice-like spice to their flavor.
White carrots are just a sweeter variety of carrot with less moisture.
Why You Should Make these Roasted Yellow Carrots (aka White Carrots)
- They’re quick. These take about 30 minutes start to finish, depending on how quick you can peel ’em!
- They’re simple. This recipe is designed to allow the natural flavors of the yellow carrots to shine.
- The flavor! All the deliciousness of orange carrots, but slightly sweeter and a little bit crispier when roasted.
The Best Yellow Carrots (aka White Carrots)PIN Print RATE
Roasted Yellow (White) Carrots
- 1 pound white (yellow) carrots
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Flavor-Boosting Add-Ons
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper
- ½ teaspoon garlic or onion powder
- 1 tablespoon butter
- 1 tablespoon Parmesan cheese or Nutritional Yeast
- 1 ounce crumbled Feta or goat cheese
- 2 tablespoons honey, agave nectar, or maple syrup
- Preheat your oven to 425°F.
- Trim the ends off the carrots, peel them, and slice them into long thin pieces, roughly even in size.
- To a medium or large baking sheet, add your prepared carrots. Add the olive oil, salt, and pepper, and toss to coat. If you're adding any optional toppings, add them now, too. Then, spread the carrots out in a single layer.
- Roast for 20 minutes until tender with crispy edges. Serve hot!