Easy oven roasted carrots are an effortless side dish, whether you’re making them on a busy weeknight or for a holiday dinner! When roasted, carrots get a deep, concentrated flavor and incredible caramelization of their natural sugars, so they don’t require a ton of seasoning. A sprinkle of salt and pepper is all they need before you finish them off with fresh herbs for brightness.
But you can also easily season them to suit your preferences. Lean into the carrots’ sweet flavor with a glug of maple syrup, add more savory seasonings and herbs for balance, or add lots of warmth with spices like cumin and cinnamon. And be sure to try my other roasted vegetables, like roasted butternut squash, roasted sweet potatoes, and roasted Brussels sprouts.
What You Need To Make This Recipe
Carrots —. choose medium-sized, firm carrots, and be sure to wash them before you start this easy recipe.
Oil — I like extra virgin olive oil for this easy roasted carrots recipe, but you can use a neutral oil of your choice.
Fresh herbs — chop up an herb like dill, parsley, or thyme to add brightness, fresh flavor, and a pop of color to the carrots.
How To Roast Carrots
1. Peel the whole carrots.
2. Halve any large carrots. Chop them into 2-inch pieces on the diagonal.
3. Brush a rimmed baking sheet or large baking pan with 1 tablespoon oil.
4. Add carrots to the pan and drizzle with remaining oil. Sprinkle with salt and black pepper.
5. Toss to coat. Spread the carrots into an even layer.
6. Roast at 400°F for 25 minutes, stirring halfway through, or until carrots are tender and starting to caramelize. Sprinkle with chopped herbs before serving.
Variations
- Sweet: For sweeter oven-roasted carrots, drizzle them with honey, maple syrup, or balsamic glaze in the last few minutes of roasting. You can also sprinkle them with brown sugar before roasting.
- Savory: Sprinkle the carrots with garlic powder and add a savory herb like rosemary or thyme before roasting. Or, top them with soft herbs like dill, fresh parsley, cilantro, or mint after roasting.
- Spiced: When seasoning with salt and pepper (step 3), you can add an array of other dried spices or seasoning blends. Cinnamon, cayenne, chili powder, turmeric, ginger, curry powder, or cajun seasoning all work well.
What to serve with Roasted Carrots
If you’re making these oven-roasted carrots as a Thanksgiving side, they pair really well with other classics like mashed potatoes, mac and cheese, and green bean casserole.
To serve them as the perfect side dish for any busy weeknight dinner like Tuscan chicken, chicken florentine, roast chicken, or chicken parmesan.
How to Store and Reheat
Once cooled, store roasted carrots in an airtight container in the refrigerator for up to 4 days. Reheat them quickly in the microwave or in the oven at 350°F. Roasted carrots are freezer-friendly and can be stored in a freezer container for up to 3 months. Since they won’t have the same crisp texture when they thaw, I prefer to eat them fresh or use them in recipes like soups.
Pro Tips For Making This Recipe
- Slender carrots from the farmer’s market can be roasted whole. Because they are (likely) freshly harvested and smaller in size, market carrots will have a higher moisture content than thicker grocery store carrots and will soften more quickly in the oven. Check these for doneness after 18-20 minutes of roasting.
- Peel the carrots. Carrot skin gets wrinkly and chewy in the oven. If you decide to keep the skins on the carrots, be sure to wash and scrub them well to remove any dirt or debris.
- Cut the carrots diagonally: This increases the surface area, so you can get even more caramelization on the carrots.
- Make sure you use a hot oven. Preheat your oven to 400°F. A high temperature is key, so if the oven is too low, you won’t get the delicious caramelization you’re looking for.
- If you have a large sheet pan, use it! The more you can spread the carrots out in a single layer, the more caramelization you’ll get. If your pans aren’t large enough, divide them into two sheet pans. Do not overcrowd the pans, or the carrots will steam and not caramelize.
- Cover loosely with foil if the carrots are browning too quickly before softening to prevent them from burning before they are tender.
Frequently Asked Questions
Yes! I prefer larger carrots to slice, but baby carrots will work for this recipe. I recommend patting them dry before seasoning them since they are often packed in bags with water. You can also halve ones that are rather thick. Check them about 5 minutes earlier during the cooking time to make sure they don’t become too soft or burn.
You can! These roasted carrots are delicious immediately out of the oven, but they hold up great if you want to make them a day in advance. When you’re ready to enjoy them, you can reheat and refresh the carrots in the oven at 350°F for a few minutes.
There are 3 main reasons why your roasted carrots turned out tough instead of crisp-tender. They may not have cooked long enough to become tender. Additionally, cooking the carrots for too long can also cause them to turn tough because they dry out.
Varying carrot sizes and the fact that ovens sometimes cook at different temperatures can affect how long you need to roast the carrots. Use visual queues to help! When they are tender and caramelized, they are ready. Lastly, using old carrots that are squishy will yield tough, unpleasantly chewy roasted carrots. Opt for fresh carrots and avoid those that are soft and flexible, as they are dehydrated.
If you love this recipe try these out!
If you’ve tried this roasted carrots recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Roasted Carrots Recipe
Equipment
Ingredients
- 2 pounds carrots peeled (900g)
- 3 tablespoons olive oil divided
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- Chopped herbs dill, parsley, thyme
Instructions
- Preheat oven to 400F.
- Brush a rimmed baking sheet or large baking pan with 1 tablespoon oil.
- Halve any large carrots. Chop into 2-inch pieces. Add carrots to the pan and drizzle with remaining 2 tablespoons oil. Sprinkle with salt and pepper and toss to coat. Spread carrots into an even layer.
- Roast for 25 minutes, stirring halfway through, or until carrots are tender and starting to caramelize. If browning too quickly before softening, cover loosely with foil. Sprinkle with chopped herbs before serving.
Notes
- Slender carrots from the farmer’s market can be roasted whole. Because they are (likely) freshly harvested and smaller in size, market carrots will have a higher moisture content than thicker grocery store carrots and will soften more quickly in the oven. Check these for doneness after 18-20 minutes of roasting.
- Peel the carrots. Carrot skin gets wrinkly and chewy in the oven. If you decide to keep the skins on the carrots, be sure to wash and scrub them well to remove any dirt or debris.
- Cut the carrots diagonally: This increases the surface area, so you can get even more caramelization on the carrots.
- Make sure you use a hot oven. Preheat your oven to 400°F. A high temperature is key, so if the oven is too low, you won’t get the delicious caramelization you’re looking for.
- If you have a large sheet pan, use it! The more you can spread the carrots out in a single layer, the more caramelization you’ll get. If your pans aren’t large enough, divide them into two sheet pans. Do not overcrowd the pans, or the carrots will steam and not caramelize.
- Cover loosely with foil if the carrots are browning too quickly before softening to prevent them from burning before they are tender.
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