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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 you roast carrots, their natural sweetness intensifies, making them taste sweet without needing to add any sugar. That sweet, caramelized flavor can entice even the pickiest 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 use baby carrots, scrub or peel them and trim them so they are all even in size.
- Season. Place the carrots directly on the baking dish (to cut down on dishes), drizzle with oil, and season with kosher salt and pepper (or your preferred seasoning).
- Roast in a single layer. Spread the carrots in a single layer so they roast instead of steam.
Flavor Variations for Roasted Carrots
- Honey Roasted Carrots: Toss 1 pound of carrots with 1 tablespoon olive oil or melted butter, 1-½ tablespoons honey, and ½ teaspoon kosher salt. Roast as directed.
- Spiced Roasted Carrots: Add a little heat to your roasted carrots by adding 1 teaspoon each of smoked paprika, garlic powder, and cumin to the carrots, oil, salt, and pepper, then roast as directed.
- Garlic Butter Roasted Carrots: Toss 1 pound carrots with 1 tablespoon melted butter, 2 teaspoons minced garlic, and ½ teaspoon kosher salt, then roast as directed.
- Cinnamon Roasted Carrots: Toss 1 pound carrots with 1 tablespoon melted butter, 1 teaspoon ground cinnamon, and ½ teaspoon kosher salt, then roast as directed.
- 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℉.
- Wash, dry, and peel the carrots. If needed, trim off the green tops and reserve them for garnish. If your carrots are on the larger side, you may want to cut them in half widthwise or into 2-inch sections lengthwise.
- Place the carrots on a rimmed baking sheet and drizzle with olive oil, ½ teaspoon salt, and black pepper. Toss to coat, then spread the carrots out into an even layer on the pan.
- Roast for 10 minutes, flip, then roast for 10-15 minutes longer, or until the carrots are fork-tender and just beginning to turn golden.
Notes
- Honey Roasted Carrots: Toss 1 pound of carrots with 1 tablespoon olive oil or melted butter, 1 ½ tablespoons honey, and ½ teaspoon kosher salt. Roast as directed.
- Spiced Roasted Carrots: Add a little heat to your roasted carrots by adding 1 teaspoon each of smoked paprika, garlic powder, and cumin to the carrots, oil, salt, and pepper, then roast as directed.
- Garlic Roasted Carrots: Toss 1 pound carrots with 1 tablespoon melted butter, 2 teaspoons minced garlic, and ½ teaspoon kosher salt, then roast as directed.
- Cinnamon Roasted Carrots: Toss 1 pound carrots with 1 tablespoon melted butter, 1 teaspoon ground cinnamon, and ½ teaspoon kosher salt, then roast as directed.
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!