Roasted Carrots (2 Ways!) (2024)

February 13, 2019 | 58 Comments

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Roasted carrots: A quick and easy side dish that comes in both sweet and savory flavors, ready in less than 30 minutes and the perfect side for any meal.

Have extra carrots? Try these Air Fryer Carrots,Brown Sugar Roasted Carrots, &Carrot Soup next!

Roasted Carrots Recipe

I’ve always loved carrots, but it wasn’t until I tried them roasted that I truly appreciated their amazingness. Since then, I’ve been obsessed, and these roasted carrots have become a staple side dish in my home.

Whenever I’m in charge of bringing a side to a holiday dinner or gathering, you can bet I’m bringing these roasted carrots and of course my Mashed Potatoes. What I love most is that you can prepare them two ways: savory for those who like it less sweet, and sweet for those who prefer them sweeter. Honestly, I can’t decide which version is better—they’re both incredibly delicious.

Roasted Carrots Ingredients

Carrots: The star of the dish. Cutting them on the diagonal increases the surface area allowing it all to caramelize more.
Olive Oil: Using good quality olive oil enhances the overall taste.
Salt: Pulls out the natural sweetness of the carrots and seasons the dish.
Savory Ingredients: I love using fresh thyme and parsley in this savory version, but you can swap the thyme with oregano and the parsley with cilantro.
Sweet Ingredients: Honey, butter, and cinnamon make the carrots sweet, rich, and a so flavorful, and they help the carrots get a nice, caramelized coating.

How To Roast Carrots

Prep: Peel and slice the carrots about 1/2 inch thick at an angle to help them cook evenly and get a nice brown color. Make sure all the slices are the same size for even cooking.
Season: Toss the carrots with olive oil and your favorite seasonings on a large sheet pan. Make sure they are evenly coated to get flavorful, nicely browned carrots.
Roast: Cook the carrots in the oven and flip them halfway through to brown evenly. High heat helps them get a good crispy texture.
Finish Savory: Toss roasted carrots with fresh herbs like parsley or thyme.
Finish Sweet: Whisk honey, melted butter, and cinnamon, and drizzle over the roasted carrots. Apply the sweet sauce while carrots are hot for better absorption.

Tips For Success

I spend a lot of time in my kitchen (I know, surprising!) and have discovered a few tips to get your Roasted Carrots tasting their best every time:

Cut the carrots evenly: If carrots are cut unevenly, some thick and some thin, they won’t cook evenly. Some might burn while others stay undercooked.
Roast for the right time at the right temperature: Roasting carrots at 425 degrees gives the best results. They turn out nicely caramelized and stay crisp and tender.
Flip carrots halfway: At the halfway point of baking the carrots, flip them around to ensure both sides are getting caramelized.
Weigh the Carrots: Use the right amount of carrots (2 pounds for this recipe) to keep the olive oil-to-carrot ratio balanced and ensure good texture.
My top tip! Use a Large Sheet Pan! Spread the carrots out on a big pan, like this 15 x 21 inch sheet pan one, to prevent overcrowding. This helps them roast properly instead of steaming, which improves their taste and texture.

Roasted Carrots FAQs

What temperature do you roast carrots at?

Roast carrots at 425 degreesfor the best crispy edges. You can lower the temperature if you’re cooking other foods at the same time. The times are for carrots cut into 1-inch pieces; whole or baby carrots might need longer or shorter times.

How long to roast carrots at 400? At 400 degrees, carrots will need 20-25 minutes to roast. I recommend checking them after 20 minutes by looking at the color and sticking with a fork to measure tenderness, and then adding time as needed.

How to roast baby carrots?

To roast baby carrots, preheat your oven to 425 degrees Fahrenheit. Use 2 pounds of baby carrots and follow our savory or sweet seasoning options. Spread them evenly on a large baking sheet and roast for 20-25 minutes until tender and caramelized.

Do you roast carrots with the skin on?

You don’t need to peel carrots if they are washed and scrubbed clean. However, for roasting, I recommend peeling them as the skin can make the texture tough and the taste bitter.

Should you boil carrots before roasting?

No, you don’t need to boil carrots before roasting them.

STORAGE

Store roasted carrots in an airtight container in the refrigerator for up to 4 days, though they’re best enjoyed immediately after cooking for optimal flavor and texture.

More Favorite Carrot Recipes:

Readers favorite Carrot Cake
Gluten-Free Carrot Cakewithcream cheese frosting
French Carrot Salad with freshly grated carrots
Roasted Carrot Salad amazing citrus dressing
Carrot Smoothietastes like carrot cake

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Roasted Carrots

5 from 29 votes

- Review this recipe

Roasted carrots: A quick and easy side dish that comes in both sweet and savory flavors, ready in less than 30 minutes and the perfect side for any meal.

Print Recipe

Roasted Carrots

5 from 29 votes

- Review this recipe

Ingredients

▢ 2 pounds carrots, peeled and sliced on diagonal
▢ 2 tablespoons good quality olive oil
▢ 1/2 teaspoon salt (I use Kosher)

Savory Carrots:

▢ 1/4 teaspoon freshly cracked black pepper
▢ 1/2 teaspoon paprika
▢ 1/2 teaspoon garlic powder
▢ 2 tablespoons finely chopped fresh flat-leaf parsley or 2 teaspoons fresh thyme

Sweet Carrots:

▢ 2 tablespoons honey
▢ 1 tablespoon unsalted butter, melted
▢ 1/2 teaspoon ground cinnamon

Instructions

PREP: Preheat oven to 425 degrees F. Peel the carrots, cut off the tops, and slice them diagonally about 1/2 inch thick at the widest part, ensuring pieces are similar in size for even roasting.
CARROTS: Place cut carrots on a large sheet pan (15-inch by 21-inch, Note 1). For sweet carrots, add olive oil and salt. For savory carrots, add olive oil, salt, pepper, paprika, and garlic powder. Toss to coat evenly.
BAKE: Spread carrots in an even layer and roast for 10 minutes. Remove, toss, and return to oven. Roast for another 8 to 15 minutes until caramelized and tender. Roasting time may vary based on oven temperature, carrot spacing, and desired doneness.
SERVE: Remove the carrots from the oven. FOR SAVORY CARROTS: Toss with fresh herbs and serve. FOR SWEET CARROTS: Mix honey, melted butter, and cinnamon, drizzle over the carrots, and serve immediately.
STORAGE: Leftover carrots can be stored in a covered container in the fridge for 3 to 4 days.

Recipe Notes

Note 1:For the best roasted carrots, ensure they have plenty of space on a large tray and aren't overlapping. This helps them cook better.

Nutritional information includes both the savory and sweet seasoning blends. The calculation tool is unable to separate out the two groups of ingredients.

Nutrition Facts

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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