Personally, I don’t think you need to peel carrots before roasting. The carrots cook for 50 minutes and the skin basically melts into the carrot. So don’t waste your time peeling.

You do really want to make sure you’re cleaning the carrots really well before preparing them, though, because you are eating the skin.

If you have some extra time, you can definitely go ahead and peel this if you want. You don’t have to, but it doesn’t hurt the recipe if you do.

Some people will parboil vegetables before roasting. Parboiling is, basically, cooking the vegetables in boiling water until they’re soft.

I don’t do that with these carrots. They cook through really well, so I personally don’t think it’s necessary. If you want to, go right ahead, but that does take longer and does mean you’re also washing a pot and I just don’t want to do all of those things.

All that being said, if I’m using fresh Brussels sprouts, I actually will parboil them before cooking. If I’m using frozen Brussels sprouts, I don’t. So honestly, this is really a case by case thing and totally up to you.

In general, you don’t want to cover vegetables when you’re roasting them, and you definitely don’t want to do that with these carrots.

Covering (or tenting) vegetables in foil will actually steam them rather than roasting them. They’ll come out a lot softer and mushier that way. And, they’ll never get the delicious caramelization on them that you get from roasting them.

So, skip the foil here and save it for something else (our grilled corn on the cob recipe, maybe).

We simply cut these in half. If you wanted to make them more bite-sized, you could do that by cutting the halves into smaller pieces.

Just be mindful of the size of the pieces if you’re doing that. You want to make them as close to the same size as possible so that they cook evenly. If you have some really small pieces, they may end up overcooking by the time the larger pieces are done.

If you end up cutting the carrots into pieces, you may need to adjust your cooking time. Not your temperature; that will stay the same (roasting vegetables at 400 F is the best temperature, for sure). But, since your carrots are smaller, they might take less time to cook than halved carrots.

Wait until the carrots have cooled completely, then store any leftover roasted carrots in an airtight container in the fridge. They’ll last about three to four days that way.

You can reheat them in the microwave, but they’ll get a little soggy. That’s the quickest way, but not the most ideal. The best way to reheat them is on a pan in the oven at 400 F until they’re warmed through.