Roasted Carrots are a simple and favorite way to prepare carrots! Roasted until fork-tender and caramelized, the carrot's natural sweetness is intensified, making this easy side dish irresistible.
Vegetable side dishes are often overlooked when it comes to meal planning. And while there is NOTHING wrong with serving a bag of steamable veggies at dinner, roasting fresh vegetables is nearly as simple to make and the taste is far superior.
I love roasting red potatoes, butternut squash, broccoli, and asparagus, among many other veggies!
But today is all about roasted carrots and they are one of my favorites for a variety of reasons.
- Naturally Sweet. When roasted, the natural sweetness of the carrots intensifies, making them taste sweet without the need to add any sugar.
- Kid-Friendly. While kids may turn their noses up to green veggies, most kids can't resist carrots--especially sweet-tasting, roasted carrots.
- Affordable. Carrots are super economical, whether purchasing a bag of bulk carrots or baby carrots.
- Good for you. Carrots are a great source of vitamin A, full of fiber, and a source of many other vitamins and minerals.
- Customizable. While these carrots need no other seasoning than salt and pepper, I have shared ways to change up the flavors below, so that you never tire of roasted carrots.
Bottom line, Roasted Carrots are an easy way to prepare carrots that take them to next-level deliciousness!
What You Need to Roast Carrots
- Carrots: Use whole carrots, garden carrots, or baby carrots for this recipe.
- Oil: Use olive oil, avocado oil, or canola oil for best results.
- Seasoning: I keep it simple with salt and freshly cracked black pepper.
How to Roast Carrots
- Wash and peel the carrots. If needed, trim off the green tops of the carrots. Tip: You can use the green tops as you would parsley to top a dish. Simply, wash, dry, and mince.
- If your carrots are on the larger side, you may want to cut them half widthwise or cut them into 2-inch sections lengthwise.
- I recommend seasoning the carrots right on the baking sheet to save on dishes. Simply place the prepared carrots onto a rimmed baking sheet and drizzle with oil and salt and pepper. Toss to coat and then spread the carrots out into an even layer on the pan. Make sure you leave space around each of the carrots so that the heat can circulate around the carrots, ensuring they cook evenly.
- Roast the carrots, flipping after 15 minutes until they are fork-tender and just beginning to brown.
- Serve warm with a garnish of minced carrot tops if desired.
Recipe FAQs
Peeling carrots is a personal preference. Instead of peeling the carrots, be sure to give the peel a good scrub to remove all traces of dirt.
If you are using small garden carrots or baby carrots there is no need to cut the carrots before roasting. You do want to be sure your carrots are all about the same size/width so that they roast evenly.
Allow the roasted carrots to cool and then place them into an airtight container. Store in the refrigerator for 4-5 days. To reheat, heat in a 400-degree F oven for 10 minutes. This will help keep them crispy.
Flavor Variations
- Honey Roasted Carrots: Toss one pound of carrots with 1 tablespoon of olive oil or melted butter, 1 ½ tablespoons of honey, and ½ teaspoon kosher salt. Roast as directed.
- Spiced Roasted Carrots: Add a little heat to your roasted carrots and add 1 teaspoon each of smoked paprika, garlic powder, and cumin to the carrots, oil, salt, and pepper, and roast as directed.
- Garlic Butter Roasted Carrots: Toss one pound of carrots with 1 tablespoon melted butter, 2 teaspoons of minced garlic, and ½ teaspoon kosher salt together and roast as the recipe directs.
- Cinnamon Roasted Carrots: Toss one pound of carrots with 1 tablespoon melted butter, 1 teaspoon of ground cinnamon, and ½ teaspoon kosher salt together and roast as the recipe directs.
More Roasted Vegetable Recipes
- Roasted Asparagus
- Roasted Brussels Sprouts
- Maple Roasted Acorn Squash
- Roasted Red Potatoes
- Roasted Butternut Squash
- Roasted Broccoli
If you enjoyed this recipe for Roasted Carrots, I would love for you to leave a comment and review below.
Roasted Carrots
Ingredients
- 1 pound carrots
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F.
- Prepare the carrots by washing, drying, and peeling if desired. If needed, trim off the green tops of the carrots, reserving to use as a garnish if desired. If your carrots are on the larger side, you may want to cut them half widthwise or cut them into 2-inch sections lengthwise.
- Place the carrots on a rimmed baking sheet and drizzle with the oil and salt and pepper. Toss to coat and then spread the carrots out into an even layer on the pan.
- Roast for 10 minutes, flip and then continue to roast for 10 to 15 minutes, or until the carrots are fork-tender and just beginning to turn golden.
Notes
- Honey Roasted Carrots: Toss one pound of carrots with 1 tablespoon of olive oil or melted butter, 1 ½ tablespoons of honey, and ½ teaspoon kosher salt. Roast as directed.
- Spiced Roasted Carrots: Add a little heat to your roasted carrots and add 1 teaspoon each of smoked paprika, garlic powder, and cumin to the carrots, oil, salt, and pepper, and roast as directed.
- Garlic Roasted Carrots: Toss one pound of carrots with 1 tablespoon melted butter, 2 teaspoons of minced garlic, and ½ teaspoon kosher salt together and roast as recipe directs.
- Cinnamon Roasted Carrots: Toss one pound of carrots with 1 tablespoon melted butter, 1 teaspoon of ground cinnamon, and ½ teaspoon kosher salt together and roast as recipe directs.
Lisalia
This recipe really let the carrot flavor shine through! And it was so easy to make too.
Kristen Chidsey
Thanks for sharing Lisalia!
Natalie
I made these carrots for dinner tonight. They were fab.
Kristen Chidsey
I am so glad you enjoyed!