Roasted Caraway Carrots

It may be easier to set out baby carrots, but just barely. The prep on these roasted carrots only takes about 10 minutes, then just let the veggie roast to naturally sweet perfection.

Roasted Caraway Carrots
Photo: Blaine Moats
Hands On Time:
10 mins
Total Time:
30 mins


  • 1 ½ pound carrots, peeled, halved, and cut into 4- to 5-inch sticks

  • 1 medium fennel bulb, trimmed, cored, quartered, and thinly sliced

  • 2 tablespoon olive oil

  • 1 ½ teaspoon salt

  • 1 ½ teaspoon ground coriander

  • 1 teaspoon ground caraway

  • ½ teaspoon caraway seeds, toasted

  • Tangy Fennel Aioli (optional)

Tangy Fennel Aioli

  • 1 egg*

  • 2 teaspoon lemon juice

  • 1 teaspoon Dijon mustard

  • ¾ teaspoon ground black pepper

  • ½ teaspoon salt

  • 1 clove garlic

  • 2 tablespoon chopped fennel fronds, plus more for garnish

  • ¾ cup safflower oil


  1. Preheat oven to 425°F. Place carrots and fennel in a 15x10-inch baking pan. Drizzle with 2 Tbsp. olive oil and sprinkle with the salt, coriander, ground caraway, and caraway seeds. Toss to combine; spread evenly in pan.

  2. Bake 20 minutes or until carrots are crisp-tender and starting to brown, stirring once. If you want to brown the carrots a little more, preheat broiler and broil 4 inches from the heat for 2 minutes. Serve warm or at room temperature with Fennel Aioli, if desired. Serves 6.

Tangy Fennel Aioli

  1. In a blender or small food processor combine egg, lemon juice, mustard, 3/4 tsp. ground black pepper, 1/2 tsp. salt, the garlic, and 2 Tbsp. fennel fronds. Blend 20 to 30 seconds or until smooth. With blender running, add oil in a thin stream until the mixture is thick and white, about 1 minute, stopping to scrape down sides as necessary. Season to taste. Chill in an airtight container up to 2 days. Makes 1 cup.


Raw eggs may carry harmful bacteria. If you are pregnant or immunocompromised, substitute eggs pasteurized in the shell.

Nutrition Facts (per serving)

95 Calories
5g Fat
13g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 95
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Sodium 672mg 29%
Total Carbohydrate 13g 5%
Total Sugars 6g
Protein 2g
Vitamin C 10.1mg 51%
Calcium 58mg 4%
Iron 0.8mg 4%
Potassium 498mg 11%
Folate, total 26.3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.