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    Home » Real Food

    Roasted Carrots

    September 20, 2021 | By Kristen Chidsey | 4 Comments | *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Roasted Carrots are a simple and favorite way to prepare carrots! Oven-roasted until fork-tender and caramelized, this carrot recipe is the ultimate easy side dish. Prepare roasted carrots simply with salt and pepper, or opt for one of the flavor combinations shared, to make these oven-roasted carrots into a memorable side dish.

    Roasted Carrots are a simple and favorite way to prepare carrots! Seasoned and then roasted until fork-tender and caramelized, the carrot's natural sweetness is intensified, making this easy side dish irresistible.

    Prepare roasted carrots simply with salt and pepper, or opt for one of the flavor combinations shared, to make these oven-roasted carrots into a memorable side dish.

    White serving dish with large roasted carrots.

    Why You Will Love Roasted Carrots

    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.

    One of my favorite vegetables to roast is carrots 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, oil, salt and pepper, on counter.
    • 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.
    Peeled carrots on cutting board.
    • 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.
    Seasoned raw carrots on baking sheet.
    • Roast the carrots, flipping after 15 minutes until they are fork-tender and just beginning to brown.
    Roasted Carrots on Sheet pan.
    • Serve warm with a garnish of minced carrot tops if desired.
    A tray of roasted carrots.

    Recipe FAQs

    Do you have to peel carrots before roasting?

    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.

    Do you need to cut carrots before roasting?

    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.

    What is the best way to store roasted carrots?

    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 on white serving dish.

    Roasted Carrots

    A simple recipe for tender, flavorful roasted carrots.
    5 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 79kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 pound carrots
    • 1 tablespoon olive oil
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    Prevents your screen from going dark while preparing the recipe.

    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

    Carrots: Use baby carrots, garden carrots, or whole carrots. You can opt to peel the carrots or simply scrub really well. Cut the carrots so that they are all even in size, keeping in mind if you have thicker chunks, you may need to roast longer. 
    Oil: Use canola, avocado, or olive oil.
    Storage:  Store the cooled carrots in an airtight container in the refrigerator for 4-5 days. To reheat, heat in a 400-degree F oven for 10 minutes to keep them crispy, or microwave to warm through.  
    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 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.

    Nutrition

    Calories: 79kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 317mg | Potassium: 363mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18944IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    Categorized Under: Allergy Friendly Recipes, Budget Cooking, Dairy-Free Recipes, Gluten Free, Kid Friendly, Plant Based Recipes, Real Food, Side Dishes

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Lisalia

      September 27, 2021 at 12:13 pm

      5 stars
      This recipe really let the carrot flavor shine through! And it was so easy to make too.

      Reply
      • Kristen Chidsey

        September 27, 2021 at 4:10 pm

        Thanks for sharing Lisalia!

        Reply
    2. Natalie

      September 27, 2021 at 11:35 am

      5 stars
      I made these carrots for dinner tonight. They were fab.

      Reply
      • Kristen Chidsey

        September 27, 2021 at 4:11 pm

        I am so glad you enjoyed!

        Reply

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