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Roasted until fork-tender and caramelized, this easy recipe for Roasted Carrots enhances their natural sweetness, creating an irresistible veggie side dish.
Looking for more family-favorite veggies? Don't miss my recipes for Sautéed Sugar Snap Peas, Carrot Raisin Salad, and Green Beans Almondine.
Our Favorite Simple Carrot Recipe
While we love Glazed Carrots, Carrot Cake Oatmeal, Carrot Raisin Salad, and Carrot Cake Muffins, today is all about one of the easiest, cheapest ways to prepare carrots--roasted carrots!
When roasted, the the natural sweetness of the carrots intensifies, making them taste sweet without the need to add any sugar. That sweet, caramelized flavor makes roasted carrots entice even the pickiest of eaters to eat their veggies. And when I can make a simple affordable veggie dish that the entire family loves, I am one happy mom!
Happy Cooking! xo Kristen
How to Roast Carrots
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Carrots. Unless you opt to use baby carrots, you will want to scrub or peel the carrots and trim the carrots so that they are all even in size.
- Seaon. Place the carrots right on the baking dish (to cut back on dishes), drizzle with oil and season with kosher salt and pepper (or seasoning of your choice.)
- Roast in single layer. Be sure to spread the carrots out in a single layer, which allows them to roast instead of steam.
Flavor Variations for Roasted Carrots
- 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.
- Add Potatoes: Follow my recipe for Roasted Potatoes and Carrots, to make your side dish more substantial by adding potatoes to the mix.
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 Roasted Vegetable Recipes
- Roasted Brussels Sprouts
- Maple Roasted Acorn Squash
- Roasted Red Potatoes
- Italian Roasted Vegetables
- Roasted Asparagus
- Parmesan Roasted Broccoli
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Roasted Carrots
Ingredients
- 1 pound carrots
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425℉/215℃.
- Prepare 1 pound 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 1 tablespoon olive oil½ teaspoon kosher salt, and ¼ teaspoon freshly ground black 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe really let the carrot flavor shine through! And it was so easy to make too.
Thanks for sharing Lisalia!
I made these carrots for dinner tonight. They were fab.
I am so glad you enjoyed!