Toaster oven carrots with lime are the easiest veggie side dish. Smoky sweet roasted carrots with garlic, ginger and a pop of bright lime flavor.
Did you know you can cook any vegetable in your toaster oven?
Thankfully, not all roasted vegetables take that long.
From start to finish, whipping up a tasty pan will take you about 20 to 25 minutes (depending on how big your carrots are).
The secret to this ultra easy recipe is using a bag of baby cut carrots. I bet you’ve got one sitting in your fridge right now.
Quick, go check!
Tips For Roasting Carrots In Your Toaster Oven
- Drain and dry your carrots well. Baby cut carrots are packed with water to keep them moist. One time, without thinking I accidentally dumped the whole bag (water and all) into a baking dish. It was soggy carrot city.
- Use a roasting or baking pan. The high sides of a baking dish make it hard for the dry heated air in your toaster oven to circulate. To achieve a nice crisp-tender veggie use a dark roasting pan and if your toaster oven has a convection fan make sure to turn it on! (see recipe notes for time and temperature adjustments)
When it comes to the oil, rich and savory olive oil tastes fantastic in the cooler months. While summer is a great time to give melted coconut oil a try.
It’s lighter with a hint of sweet coconut flavor.
A Coconut Oil Heads Up
If you’re new to cooking with coconut oil you might find yourself saying”OMG, my carrots just turned white!”
That’s because the melted oil will harden when it hits cold veggies. Like, say carrots that are fresh from the fridge.
Don’t panic, once you pop the pan in your toaster oven it’ll quickly melt again.
Warning: Before I go and ruin your future coconut oil baking adventures, know that tossing cold items (like milk or eggs) with coconut oil in a baking recipe will not turn out good. Let them come to room temperature first and everything will be fine.
Get Creative With The Seasonings
Dig around in your pantry and see what sounds good.
Plain salt and pepper are pretty tasty, cumin is another winner but garlic and fresh ginger are the BEST combo.
We used dried garlic and defrosted fresh-ish ginger. (Did you know you can freeze ginger root?) But any mix of fresh and dried will work, just remember to reduce the amounts when substituting dried for fresh.
Whatever you do, Don’t Skip The Lime!
When roasted, the natural sugars in carrots are intensified. A little acid like balsamic vinegar or citrus helps to balance out the sweetness.
These quick and easy carrots are a great snack or side dish. You can even throw them into a crisp salad.
Ours rarely make it to the table though, we just eat them straight off the pan.
I know. We’re basically animals.
(This roasted carrots with lime recipe was first posted on Food Fanatic)