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. I love trying different varietals of vegetables (see also this recipe for White Asparagus), and this carrot variety didn’t disappoint!
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!
Roasted Yellow Carrots Ingredient Highlights
Three to five large white carrots (aka yellow carrots) usually weigh about 1 pound, which is exactly what you’ll need for this recipe.
You can keep this as simple as just seasoning the carrots with salt and pepper, or you can turn up the flavor by adding one or more of the many optional flavor boosters I listed in the recipe card.
White Vs 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.
White Carrots Vs 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.
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.
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.
You can compost the carrot peels, save them with the rest of your vegetable scraps to make veggie scrap broth.
How to Roast Yellow 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 ½-inch wide.
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.
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.
Roast on the top rack until nice and crispy. 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 like this Maple Dijon Vinaigrette or Sun-Dried Tomato Cream Sauce.
Roasted Yellow Carrots also make for an incredible side dish. I really love serving them with Pecan Crusted Halibut to play with the subtle sweetness.
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.
The Best Yellow Carrots (aka White Carrots)
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
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
Instructions
- 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.1 pound white (yellow) carrots
- 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.2 tablespoons olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, 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
- Roast for 20 minutes until tender with crispy edges. Serve hot!
Pro Tips
- The carrot peels and tips can be composted or used to make your own vegetable broth.
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