Roasted until fork-tender and caramelized, this easy recipe for Roasted Carrots enhances the natural sweetness of the vegetable, making these carrots simply 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.
From roasted butternut squash to roasted broccoli to roasted asparagus, roasting vegetables is one of the easiest ways to elevate a vegetable side dish into a memorable part of dinner!
Today is all about roasted carrots! And while I haven't met a roasted vegetable I don't like, these roasted carrots are one of my favorites!
Reasons to Love Roasted Carrots
- 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.
Notes On Ingredients
- Carrots: Use whole carrots, garden carrots, or baby carrots.
- Oil: I prefer the flavor of extra-virgin olive oil for roasting as it has a high smoking point and great flavor. Feel free to use canola oil or avocado oil in place of extra-virgin olive oil.
- Seasoning: Keep it simple with salt and freshly cracked black pepper or use the following flavor variations to inspire you!
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.
How to Roast Carrots
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Prepare Carrots. Wash/scrub the carrots and peeled if desired. If needed, trim off the green tops of the carrots. If your carrots are on the larger side, cut them half widthwise or into 2-inch sections lengthwise, so that they roast faster.
Tip: Save the green tops of your garden carrots and mince them up to garnish the roasted carrots as you would use parsley.
- Season the Carrots. Pop your carrots onto a rimmed sheet pan, drizzle with oil, salt, and pepper, and toss to coat. Seasoning the carrots right on the baking sheet will save on dishes.
- Spread the Carrots Out. Make sure you leave space around each of the carrots so that the heat can circulate around the carrots, ensuring they cook evenly.
- Roast. Roast the carrots, flipping after 15 minutes until they are fork-tender and just beginning to brown.
- Serve. Serve warm with a garnish of minced carrot tops if desired.
Storage Instructions
- Store: Allow the roasted carrots to cool, then transfer them to an airtight container. Store in the refrigerator for up to 5 days.
- Reheat: Heat the leftover roasted carrots in a 400-degree F oven for 10 minutes. This will help keep the carrots crispy.
More Favorite Vegetable Side Dish Recipes
- Roasted Brussels Sprouts
- Maple Roasted Acorn Squash
- Roasted Red Potatoes
- Carrot Raisin Salad
- Easy Glazed Carrots
- Air Fryer Asparagus
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!