RECIPE: Roasted Whole Carrots

Photo provided by Terri Milligan

Makes 4 servings

Tips: Look for a variety of carrot colors. Cut larger carrots in half for even roasting. Lay cut carrots cut side down.


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16 medium whole carrots
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt
⅛ teaspoon coarse black pepper
3-ounces goat cheese
¼ cup coarsely chopped unsalted shelled pistachios


Preheat oven to 450 degrees. Line a baking sheet pan with aluminum foil. Spray foil lightly with nonstick food spray.

Peel carrots. Cut large carrots in half lengthwise. Place carrots in a mixing bowl. Toss with olive oil, salt and pepper. Place carrots on prepared pan, placing cut carrots cut side down. Carrots should not touch each other.

Roast for 10 to 12 minutes or until carrots are just cooked through and lightly charred on tips. Remove from oven. Place on serving platter. Garnish with goat cheese and pistachios.

Recipe Courtesy of Chef Terri Milligan, chefterrimilligan.com

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