Roasted carrots: A quick and easy side dish that comes in both sweet and savory flavors, ready in less than 30 minutes and the perfect side for 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 bringing a side to a holiday dinner or gathering, you can bet I’m bringing these roasted carrots and of course my Mashed Potatoes. What I love most is that you can prepare them two ways: savory for those who like it less sweet, and sweet for those who prefer them sweeter. Honestly, I can’t decide which version 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 taste.
- Salt: Pulls out the natural sweetness of the carrots and seasons the dish.
- Savory Ingredients: I love using fresh thyme and parsley in this savory version, but you can swap the thyme with oregano and the parsley with cilantro.
- Sweet Ingredients: Honey, butter, and cinnamon make the carrots sweet, rich, and a so flavorful, and they help the carrots get a nice, caramelized coating.
How To Roast Carrots
- Prep: Peel and slice carrots at an angle for even cooking and browning.
- Season: Toss the carrots with olive oil and your favorite seasonings on a sheet pan, making sure they’re coated evenly.
- Roast: Bake the carrots, flipping them halfway through, at a high temperature for a crispy texture.
- Finish Savory: Toss with fresh herbs like parsley or thyme.
- Finish Sweet: Drizzle with a mixture of honey, melted butter, and cinnamon while the carrots are still hot.
Tips For Success
I spend a lot of time in my kitchen (I know, surprising!) and have discovered a few tips to get your Roasted Carrots tasting their best every time:
- Cut the carrots evenly: If carrots are cut unevenly, some thick and some thin, they won’t cook evenly. Some might burn while others stay undercooked.
- Roast for the right time at the right temperature: Roasting carrots at 425 degrees gives the best results. They turn out nicely caramelized and stay crisp and tender.
- Flip carrots halfway: At the halfway point of baking the carrots, toss them around to make sure both sides are getting caramelized and tender.
- Weigh the Carrots: Use the right amount of carrots (2 pounds for this recipe) to keep the olive oil-to-carrot ratio balanced and ensure good texture.
- My top tip! Use a big sheet pan, like this 15 x 21 inch one. Spread the carrots out to avoid overcrowding. This way, they roast better and taste great!
Roasted Carrots FAQs
425°F: Best for crispy edges. Adjust temperature if cooking other foods.
400°F: Roast for 20-25 minutes. Check after 20 minutes for color and softness; add more time if needed.
Cut carrots into 1-inch pieces. Whole or baby carrots may need different times.
To roast baby carrots, preheat your oven to 425°F. Toss 2 pounds of baby carrots with savory or sweet seasonings. Spread them on a baking sheet and roast for 20-25 minutes until tender and caramelized.
If carrots are clean, you don’t have to peel them. For roasting, though, peeling is best to avoid a tough texture and bitter taste.
No, you don’t need to boil carrots before roasting them.
Storage
Store roasted carrots in an airtight container in the refrigerator for up to 4 days, though they’re best enjoyed immediately after cooking for optimal 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 amazing citrus dressing
- Carrot Smoothie tastes like carrot cake
Roasted Carrots
Ingredients
- 2 pounds carrots, peeled and sliced on diagonal
- 2 tablespoons good quality olive oil
- 1/2 teaspoon salt (I use Kosher)
Savory Carrots:
- 1/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons finely chopped fresh flat-leaf parsley or 2 teaspoons fresh thyme
Sweet Carrots:
- 2 tablespoons honey
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Instructions
- PREP: Preheat oven to 425 degrees F. Peel the carrots, cut off the tops, and slice them diagonally about 1/2 inch thick at the widest part, ensuring pieces are similar in size for even roasting.
- CARROTS: Place cut carrots on a large sheet pan (15-inch by 21-inch, Note 1). For sweet carrots, add olive oil and salt. For savory carrots, add olive oil, salt, pepper, paprika, and garlic powder. Toss to coat evenly.
- BAKE: Spread carrots in an even layer and roast for 10 minutes. Remove, toss, and return to oven. Roast for another 8 to 15 minutes until caramelized and tender. Roasting time may vary based on oven temperature, carrot spacing, and desired doneness.
- SERVE: Remove the carrots from the oven. FOR SAVORY CARROTS: Toss with fresh herbs and serve. FOR SWEET CARROTS: Mix honey, melted butter, and cinnamon, drizzle over the carrots, and serve immediately.
- STORAGE: Leftover carrots can be stored in a covered container in the fridge for 3 to 4 days.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Roast carrot recipe
Can I make these ahead and reheat them later? Cant wait to try them!
I don’t recommend reheating them as they can get a little soggy, but they do reheat nicely in the air fryer! I would recommend just cutting and prepping them ahead of time then roasting them right before!
This is an easy yet delicious recipe. I cut my carrots early in the day and marinated them in the olive oil mixture until dinnertime. All of my family loved this recipe.
I am so thrilled to hear this! Thanks so much Susan! 🙂
Fabulous roasted carrots recipe. We used the savory version tonight, it was a hit! I cannot wait to use the sweeter version.
Yay! I am so thrilled to hear this! Thanks Jessica! 🙂
It says how important the olive oil ratio is but I can’t find anywhere where it says How much olive oil to use for the Savory carrots
2 tablespoons its at the top of the recipe right under carrot quantity!
Wow! These were truly so delicious and simple! Made as side dish for short ribs and cauli mash. Couldn’t have been happier. The Carmelizing was so scrumptious. I cut much smaller pieces and it cooked up really fast. Thank you!!!
Yay! So glad you loved! Thanks Alison! 🙂
Whats with the huge introduction???? Literally ruins the recipe, thanks for making me read your wholle life story!!!
Just click “skip to recipe” at the top; no one is making you read anything 🙂
Wow, I was just googling my name and this thread came up and I cannot believe how rude I was! I’m so very sorry for my past behavior and thank you so much for your awesome recipe!
That is truly so kind of you, I really appreciate that, thanks Devin!
I can’t wait to try these. Where can I get information on your neighborhood health challenge?