Roasted Carrots (Easy With Incredible Flavor)

One of our favorite side dishes is roasted carrots that get tossed with an easy sauce that gives the carrots incredible flavor.

Roasted Carrots with Incredible Flavor

Roasted Carrots with Incredible Flavor

I first tried this recipe after seeing it in a free local food magazine that used to be distributed in my area.

The woman who wrote the magazine was a retired chef and she shared easy and delicious recipe ideas, usually with using local and in season ingredients.

She also shared a monthly meal plan in each issue and this recipe was one of her suggested side dishes.

Roasted carrots with an anchovie and garlic sauce with parsley

The first time that I made it, my father-in-law was over for dinner and both he and Mr. SP raved over its flavor.

The Secret Flavor is the Sauce!

The sauce has incredible flavor because it contains anchovies. 

Don’t let the word anchovy scare you from trying this dish.

Anchovies melt into a smooth paste that disappears into a sauce but imparts a flavor like no other. I learned this from watching Martha Stewart long ago and trying her Pasta Puttanesca after watching her make it on tv.
 

How to Make Roasted Carrots

The easiest way to make this recipe is with a large bag of baby carrots.

Another option is to use 1 1/2 pounds of carrots and slice them either into round slices or french fry shaped pieces.

Toss the carrots with a tablespoon of extra virgin olive oil and salt to taste. (I use 1 tsp.)

Roast for 20 to 25 minutes.

Raw carrots on a baking sheet

Make the Sauce

While the carrots roast, make the sauce.

Anchovies, garlic, parsley

Combine the contents of the anchovy tin with chopped garlic in a small saucepan.

Sauce for roasted carrots made with anchovies and garlic

Heat on low until the anchovies melt into a smooth sauce.

Use a simmer flame if you have a gas stove or a very low heat with an electric stove.

Sauce for roasted carrots made with anchovies and garlic

Combine Carrots and Sauce

Stir the anchovy mixture into the roasted carrots along with chopped parsley.

Roasted carrots with an anchovie and garlic sauce with parsley

We really love this dish.  I hope you’ll consider giving it a try!

Health Benefits of Carrots

Eating healthy is what we should all strive to do and carrots are especially good for you.

  • They are a good source of fiber.
  • They rank low on the glycemic index which is beneficial for people with diabeties.
  • Carrots are rich in beta carotene, which your body converts into Vitamin A. Vitamin A promotes good vision and is important for growth, development, and immune function.
  • Carrots contain biotin which plays an important role in fat and protein metabolism.
  • Carrots contain Vitamin K1, important for blood coagulation and it can promote bone health.
  • Carrots contain potassium which is important for blood pressure control.
  • Carrots contain Vitamin B6 which is involved in the conversion of food into energy.

Health Benefits of Anchovies

Anchovies also have excellent health benefits.

  • Anchovies contain omega-3 fatty acids which reduce inflammation and prevent cardiovascular disease.
  • Anchovies contain niacin which can improve cholesterol levels and lower cardiovascular risk.
  • Anchovies are rich in vitamin A, the nutrient responsible for helping your body keep your vision strong. Vitamin A is also known to aid in bone growth, cell division, and regulate the immune system.
  • Anchovies contain potassium which helps the body with muscle function.
  • One serving of anchovies provides 147 mg of calcium.
  • Anchovies are rich in selenium, the mineral that plays a key role in metabolism. In addition, selenium is antioxidant-rich so it has been linked to reducing risks of certain types of cancer, like prostate, lung, stomach, and skin.

Now that you’ve read the health benefits of both carrots and anchovies, I hope you are even more inspired to try this tasty side dish.

Yield: 6 servings

Roasted Carrots with Incredible Flavor

Roasted Carrots flavored with melted anchovies

Roasted carrots are tossed with a sauce made with olive oil, garlic, anchovies, and salt. The finishing touch is a sprinkle of fresh parsley.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 pounds of carrots, sliced or a large bag of baby carrots.
  • 1 T extra virgin olive oil
  • 2 large cloves of garlic, chopped
  • 1 (2 oz) tin of anchovies packed in oil
  • Salt to taste
  • 1/4 cup fresh parsley, chopped

Instructions

    1. Heat oven to 425 degrees.
    2. Toss carrots with 1 T EVOO and salt to taste. Roast for 20 to 25 minutes.
    3. Combine the contents of the anchovies tin with chopped garlic in a small saucepan and heat on low until the anchovies melt into a smooth sauce. Use a simmer flame if you have a gas stove or a very low heat with an electric stove.
    4. Stir anchovy mixture into the roasted carrots along with chopped parsley.

5 Comments

    1. I was scared to try anchovies but once I did, I was hooked. They add great flavor and oddly don’t taste or smell fishy.

      Paula

    1. I don’t see why you couldn’t use anchovy paste ina tube. You may need to add some EVOO in with the paste and garlic since the tin of anchovies contains oil.

      Paula

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.