Quick Summary
Roasted Carrots are the perfect vegetable side dish because they are affordable, healthy, easy to make, flavorful, and kids love them! Serve along side any meal!
I make roasted vegetables every single week, without fail. Roasting veggies is SO easy and it brings out the BEST flavor. Roasting turns plain old veggies into deliciously addicting vegetables. Vegetables you can’t stop eating, they taste like candy. Even kids will gobble them up. See all of my tips HERE.
Roasted Carrots are one of our favorite vegetables to roast. They are a staple in our house because I always have a bag of carrots in the fridge. They are affordable, easy to find at every grocery store, and my kids love them.
Plus, they are the perfect side dish to any meal. Really! You can serve oven roasted carrots with anything and everything. I make them to go with quick and easy weeknight meals AND I make them to serve at dinner parties and holiday meals.
They are a great vegetable to serve to anyone and everyone because everyone loves roasted carrots. They are familiar and roasting makes them extra delicious.
Table of Contents
Ingredients
You only need a few ingredients to make these carrots! Another reason to love this recipe!
- Carrots– the star of the show! I like to use whole carrots for this recipe.
- Olive oil– a little drizzle before they go in the oven. The oil will help them caramelize in the oven and prevent them from drying out.
- Garlic powder– optional, but so good!
- Herbs– I like to garnish the carrots with fresh herbs for extra flavor. Dill, thyme, chives, and parsley are all good options. Use your favorite!
How to Make Roasted Carrots
- Preheat oven to 425 degrees F. You want to roast at a high heat so the carrots get tender and crisp up around the edges.
- You can line a large baking sheet with parchment paper or aluminum foil for easy clean up.
- Wash and peel your carrots with a vegetable peeler.
- With a sharp knife, cut off the tops of the carrots. Slice the carrots diagonally, in 1/2-inch-thick slices. Make sure they are close to the same size, so they cook evenly.
- Place the carrots on a large baking sheet and drizzle with olive oil. I like to sprinkle the carrots with a little garlic powder, but it is optional. Toss until well coated. Season with salt and black pepper, to taste. Make sure the carrots are in an even layer on the baking sheet.
- Place the pan in the oven and roast the carrots for 20 to 30 minutes, tossing halfway. Time will vary depending on the size and thickness of your carrots. I recommend checking at 20 minutes to be safe.
- Remove from the oven and garnish with fresh herbs, if desired. I love the garlic and dill together! Plus, the dill makes the carrots extra pretty.
- Serve warm. I guarantee they won’t last long. We always eat the entire pan.
Sweet Roasted Carrots
If you want want to make sweet roasted carrots, don’t use the garlic powder or herbs. While the carrots are roasting, melt 1 tablespoon of butter and stir in 1 tablespoon of honey. Drizzle over the carrots when they are hot out of the oven and toss until well coated.
The honey and butter combo is SO good! My boys love it when I sweeten them up a bit:)
Flavor Variations
- Use melted butter or brown butter instead of olive oil.
- Top with freshly grated parmesan cheese or crumbled feta cheese.
- Drizzle with pesto or chimichurri.
- Serve with honey mustard sauce. My kids love dipping!
- Sprinkle chopped pistachios, pecans, walnuts, or almonds over the carrots before serving.
What to Serve with Roasted Carrots
Oven roasted carrots are a delicious side dish to any meal. They are a great side for easy weeknight meals or for special occasion dinners like Easter, Thanksgiving or Christmas.
A few main dishes that pair well with roasted carrots are:
- Easy Skillet Chicken Thighs
- Pork Tenderloin with Potatoes
- Lemon Butter Chicken
- Chicken Piccata
- Spaghetti
- Baked Ziti
How to Store and Reheat
Let the carrots cool completely, and then put them in an air tight container in the refrigerator for up to 5 days.
To reheat, place them on a baking sheet and reheat in a 350 degree F oven until heated through. You can also reheat them in an air fryer or in a skillet. You can use the microwave but they might get a little soggy after reheating.
FAQ
Carrots are rich in vitamins, minerals, antioxidants, and fiber. They are especially high in Vitamin A.
I usually peel my carrots to give them a cleaner look, but you don’t have to. If you choose not to peel the carrots, scrub and wash them really well before roasting.
I like to use whole carrots and cut them, but you can use the bagged baby carrots you find in the produce section. Follow the recipe, but check them a few minutes early because the cooking time will be different.
More Roasted Vegetable Recipes
- Roasted Vegetables {Lots of Tips!}
- Roasted Asparagus
- Roasted Green Beans
- Parmesan Roasted Cauliflower
- Roasted Broccoli
- Maple Roasted Sweet Potatoes
- Roasted Brussels Sprouts
Roasted Carrots
Ingredients
- 2 pounds carrots, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder, optional
- Kosher salt and freshly ground black pepper, to taste
- Optional garnish: 2 teaspoons chopped fresh dill or fresh thyme
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil for easy clean up. Set aside.
- With a sharp knife, cut off the tops of the carrots. Slice the carrots diagonally, in 1/2-inch-thick slices. Make sure they are close to the same size, so they cook evenly.
- Place the carrots on the baking sheet and drizzle with olive oil. Sprinkle with garlic powder, if using. Toss until well coated. Season with salt and black pepper, to taste. Make sure the carrots are in an even layer on the baking sheet.
- Place the pan in the oven and roast the carrots for 20 to 30 minutes, tossing halfway.
- Remove from the oven and garnish with fresh dill or thyme. Serve warm.
Notes
Nutrition
Have you tried this recipe?
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