Roasted Carrots are a quick and easy side dish with sweet or savory options. Ready in under 30 minutes making them the perfect addition to any meal.
Have extra carrots? Try these Air Fryer Carrots,Brown Sugar Roasted Carrots, &Carrot Soup next!
Table of Contents
- Roasted Carrots Recipe
- Roasted Carrots Ingredients
- How To Roast Carrots
- Tips For Roasted Carrots
- To Roast Baby Carrots
- More Favorite Carrot Recipes
- Roasted Carrots Recipe
Roasted Carrots Recipe
I’ve always loved carrots, but it wasn’t until I tried them roasted that I truly appreciated their amazingness. Since then, I’ve been obsessed, and these roasted carrots have become a staple side dish in my home.
Whenever I’m in charge of a holiday side, you can bet I’m bringing these roasted carrots (and my Mashed Potatoes!). What I love most is the option to prepare them two ways: savory for less sweetness and sweet for a richer flavor. Honestly, I can’t decide which is better—they’re both incredibly delicious.
Roasted Carrots Ingredients
- Carrots: Cutting them on the diagonal gives more surface area, so they caramelize better.
- Olive Oil: Using good quality olive oil enhances the overall flavor.
- Salt: Pulls out the natural sweetness of the carrots and seasons the dish.
- Savory Ingredients: I love using fresh thyme and parsley, but other fresh herbs work great.
- Sweet Ingredients: Honey, butter, and cinnamon make the carrots sweet and rich with a caramelized coating.
Quick Tip
Do You Have to Peel Carrots? Peeling isn’t necessary, but it gives a cleaner look and gets rid of the bitter flavor. If you skip peeling, wash them well to remove any dirt before roasting.
How To Roast Carrots
- Prep: Peel and slice carrots at an angle for even cooking and browning.
- Season: Toss the carrots with oil and seasonings on a sheet pan.
- Roast: Bake carrots, flipping them halfway through.
- Finish Savory: Toss with fresh herbs like parsley or thyme.
- Finish Sweet: Drizzle with a mixture of honey, butter, and cinnamon while the carrots are still hot.
Tips For Roasted Carrots
- Top Tip: Use a large sheet pan (like 15 x 21 inches) and spread the carrots out so they have plenty of room to roast.
- Even Cuts: Slice carrots evenly so some don’t burn while others stay undercooked.
- Roasting Time and Temp: Roast at 425°F for the best golden-brown, soft texture.
- Flip Halfway: Toss the carrots midway to make sure both sides get golden-brown.
- Weigh the Carrots: Weighing out your carrots ensures you’ll have the right amount of oil and seasonings for delicious roasted carrots.
To Roast Baby Carrots
This recipe works with baby carrots, but they may need less time! If the baby carrots are different sizes, chop them to similar sizes. Watch the oven to make sure they’re not browning too quickly.
Storage
Keep roasted carrots in a sealed container in the refrigerator for up to 4 days, but I recommend enjoying right away for the best flavor and texture.
More Favorite Carrot Recipes
- Readers favorite Carrot Cake
- Gluten-Free Carrot Cakewithcream cheese frosting
- French Carrot Salad with freshly grated carrots
- Roasted Carrot Salad with the best dressing
- Carrot Smoothietastes like carrot cake
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Roasted Carrots
By Chelsea Lords
Roasted carrots are an easy side, ready in under 30 minutes, with options for sweet or savory flavors—perfect with any meal!
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 servings, as a side
Equipment
Sheet pan
Ingredients
Overlapping Ingredients
- 2 pounds carrots peeled and sliced on diagonal, 6 cups
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Savory Carrots
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons finely diced fresh parsley or 2 teaspoons fresh thyme
Sweet Carrots
- 2 tablespoons honey
- 1 tablespoon unsalted butter melted
- 1/2 teaspoon ground cinnamon
Instructions
Preheat oven to 425°F. Peel the carrots, trim the tops, and slice diagonally to about 1/2 inch at the widest part for even cooking.
Place carrots on a large sheet pan.
For Savory Carrots, add olive oil, salt, pepper, paprika, and garlic powder.
For Sweet Carrots, add olive oil and salt. Toss carrots to coat evenly.
Spread carrots in a single layer. Roast for 10 minutes, then toss and continue roasting for another 8–15 minutes until caramelized and tender (time may vary based on oven and carrot spacing).
For Savory Carrots, toss with fresh herbs before serving.
For Sweet Carrots, whisk together honey, melted butter, and cinnamon. Drizzle over the carrots, and serve immediately.
Video
Recipe Notes
Note 1: Use a large pan to give carrots plenty of space, preventing overlap for even roasting.
Storage: Store roasted carrots in an airtight container in the fridge for up to 4 days. For the best taste and texture, enjoy them fresh from the oven.
Nutrition
Serving: 1serving | Calories: 156kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 448mg | Potassium: 732mg | Fiber: 6g | Sugar: 11g | Vitamin A: 37908IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Meet Chelsea
Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.
Thanks for stopping by—I hope you find something delicious to make!
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