I always have a bag of carrots in the fridge as they are quite sturdy and last for a couple of weeks. I love roasting carrots in the oven since it brings out their sweetness as the natural sugars inside the carrots caramelize in the oven’s high heat. When roasted, the carrots get a deep, concentrated flavor, so they don’t require a ton of seasoning. Roasted carrots are an effortless and hands-off side dish for when you need something quick.
They’re a household favorite and always disappear quickly. Just like my Roasted Butternut Squash, vegetables just taste so much better when roasted in the oven. You’re never going to want to make carrots any other way after making this recipe.
WHAT YOU NEED TO MAKE THIS RECIPE
Carrots — I don’t recommend purchasing pre-cut baby carrots as they’re not as flavorful. Use whole, large carrots for roasting. Feel free to change the look of the dish by using carrots with different colors such as yellow, purple, white, and red.
Olive oil — I like using olive oil, but you can use a neutral oil of your choice for these roasted carrots.
HOW TO MAKE ROASTED CARROTS
1. Peel the carrots.
2. Halve any large carrots. Chop into 2-inch pieces.
3. Brush a rimmed baking sheet or large baking pan with 1 tablespoon oil.
4. Add carrots to the pan and drizzle with the remaining 2 tablespoons of oil. Sprinkle with salt and pepper.
5. Toss to coat and then spread carrots into an even layer.
6. Roast carrots for 25 minutes, stirring halfway through, or until they are tender and starting to caramelize. If browning too quickly before softening, cover loosely with foil. Sprinkle the baked carrots with chopped herbs before serving.
PRO TIPS FOR MAKING THIS RECIPE
- Cutting the carrots diagonally increases the surface area so you can get even more caramelized parts on the carrots.
- Make sure to heat the oven to 400F fully. If the temperature is not correct, you won’t get the delicious caramelization shown in the photos.
- If you have a large sheet pan, use it! The more you’re able to spread the carrots out in a single layer, the more caramelization you’ll get. Divide into two sheet pans if your pans aren’t large enough.
- Make sure to measure the olive oil. The olive oil helps the carrots caramelize but too much, and it’ll cause the carrots to be soggy.
- For sweeter oven-roasted carrots, you can add a touch of honey or brown sugar.
FREQUENTLY ASKED QUESTIONS
Do you need to peel carrots before roasting?
I recommend peeling the carrots before you roast them as the skin gets wrinkly and the texture is chewy. If you keep the skins on the carrots, be sure to wash and scrub the carrots to remove any dirt or debris.
What other vegetables can I roast?
If you want to roast more than one vegetable at a time, you can add other root vegetables such as parsnips, sweet potatoes, radishes, and yams. They can be roasted together without adjusting the temperature; just make sure the sheet pan is large enough to fit everything.
Can I roast these carrots in advance?
You can! These roasted carrots are delicious immediately out of the oven, but they hold up great if you want to make them in advance. When you’re ready to enjoy them, you can reheat the carrots in the oven. Roasted carrots are freezer-friendly, but they won’t have the same crisp texture when they thaw.
What can I serve with carrots?
These carrots go with everything! Serve this roasted carrots recipe with my Creamy Tuscan Chicken, Chicken Florentine, or Chicken Parmesan.
If you love this recipe try these out!
If you’ve tried this Roasted Carrots recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Roasted Carrots
Equipment
- Baking Sheet
Ingredients
- 2 pounds carrots peeled (900g)
- 3 tablespoons olive oil divided
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- chopped dill or parsley
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 the remaining 2 tablespoons of 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
- Cutting the carrots diagonally increases the surface area so you can get even more caramelized parts on the carrots.
- Make sure to heat the oven to 400F fully. If the temperature is not correct, you won’t get the delicious caramelization shown in the photos.
- If you have a large sheet pan, use it! The more you’re able to spread the carrots out in a single layer, the more caramelization you’ll get. Divide into two sheet pans if your pans aren’t large enough.
- Make sure to measure the olive oil. The olive oil helps the carrots caramelize but too much, and it’ll cause the carrots to be soggy.
- For sweeter oven-roasted carrots, you can add a touch of honey or brown sugar.
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