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!
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 Cake with cream cheese frosting
- French Carrot Salad with freshly grated carrots
- Roasted Carrot Salad with the best dressing
- Carrot Smoothie tastes like carrot cake
Roasted Carrots
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am cooking 4 baked chicken breast for company and would love to add this as a side…my oven is just regular and sometimes not great. When should I cook these after chicken is done or the morning of the dinner and reheat? Thank you!
I’d do it after the chicken! 🙂
These are almost done in the oven. Today is our Canadian Thanksgiving and these smell divine! Nice and caramelized. Thank you for this recipe Chelsea!
I’m so happy to hear this! Happy Canadian Thanksgiving! 🙂
I’ve only tried the savory recipe so far, but this is my FAVORITE side dish recipe! Thank you!
Thanks so much Demi! 🙂
I made your savory roasted carrot recipe, oh my goodness… it takes carrots to a whole new level of deliciousness! This recipe would turn a carrot hater into a carrot lover! Thank you for sharing!
Yay! I am so happy to hear this! Thanks! 🙂
I microwaved fresh garlic for 20 seconds and used my garlic crusher instead of garlic powder. At the end of the second period (after flipping and baking the last 15 minutes), I noticed my carrots did not caramelize. I moved the pan to the top rack and broiled them 8 minutes more (my oven has a top heating element and a bottom heating element). The carrots came out perfect. I used dry parsley and then mixed. Looked identical to the photo. Delicious.
So glad to hear these were a hit! Thanks for sharing your changes 🙂
Tried the savory, just delicious!
Thank you Debi! 🙂
I washed peeled the carrots, cut them diagonally, seasoned with sea salt and olive oil. They were delicious, roasted and sweet. My 11 yo son snuck seconds.
These carrots are one of my kids favorite things as well! Such a win when we get them to eat and love something so healthy! Thanks for your comment! 🙂
OMG my only regret in life is not discovering this recipe sooner! I made the “Savory” version which everyone LOVED (including my picky kids!) These are hands down the best carrot I have EVER eaten anywhere in the world. I’m OBSESSED. DELICIOUS.
I am so happy to hear this Ashton! Thanks so much for your comment! 🙂
I LOVED THE SWEET VERSION. WILL BE MAKING THIS AGAIN! THANK YOU.
I’m soo happy to hear! Thanks so much for your comment! 🙂
I made the savory version over the weekend using rainbow carrots from the farmers’ market. They were a huge hit. Thanks for the recipe!
So happy to hear that! Thanks Janet 🙂
I used the savory recipe for dinner tonight and the flavor was wonderful, everybody loved them
This recipe is definitely going into rotation, thanks for sharing and giving a lift to my ho-hum recipe boredom
I’m so happy you enjoyed these Roasted Carrots! Thanks Missy! 🙂