Roasted Carrots are a quick and easy side dish with sweet or savory options. Ready in under 30 minutes making them the perfect addition to 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 a holiday side, you can bet I’m bringing these roasted carrots (and my Mashed Potatoes!). What I love most is the option to prepare them two ways: savory for less sweetness and sweet for a richer flavor. Honestly, I can’t decide which is better—they’re both incredibly delicious.
Roasted Carrots Ingredients
- Carrots: Cutting them on the diagonal gives more surface area, so they caramelize better.
- Olive Oil: Using good quality olive oil for the best flavor.
- Salt: Pulls out the natural sweetness of the carrots and seasons the dish.
- Savory Ingredients: I love fresh thyme and parsley, but other herbs work great.
- Sweet Ingredients: Honey, butter, and cinnamon make the carrots sweet and rich with a caramelized coating.
Quick Tip
Do You Have to Peel Carrots? Peeling isn’t necessary, but it gives a cleaner look and gets rid of the bitter flavor. If you skip peeling, wash them well to remove any dirt before roasting.
How To Roast Carrots
- Prep: Peel and slice carrots at an angle for even cooking and browning.
- Season: Toss the carrots with oil and seasonings on a sheet pan.
- Roast: Bake carrots, flipping them halfway through.
- Finish Savory: Toss with fresh herbs like parsley or thyme.
- Finish Sweet: Drizzle with a mixture of honey, butter, and cinnamon while the carrots are still hot.
Featured Comment
Fabulous roasted carrots recipe. We used the savory version tonight, it was a hit! I cannot wait to use the sweeter version.
– Jessica
Tips For Roasted Carrots
- Top Tip: Use a large sheet pan (like 15 x 21 inches) and spread the carrots out so they have plenty of room to roast.
- Even Cuts: Slice carrots evenly so some don’t burn while others stay undercooked.
- Roasting Time and Temp: Roast at 425°F for the best golden-brown, soft texture.
- Flip Halfway: Toss the carrots midway to make sure both sides get golden.
- Weigh the Carrots: Weighing out your carrots ensures you’ll have the right amount of oil and seasonings for delicious roasted carrots.
To Roast Baby Carrots
This recipe works with baby carrots, but they may need less time! If the baby carrots are different sizes, chop them to similar sizes. Watch the oven to make sure they’re not browning too quickly.
Storage
Keep roasted carrots in a sealed container in the refrigerator for up to 4 days, but I recommend enjoying right away for the best flavor and texture.
More Favorite Carrot Recipes:
Roasted Carrots
Video
Equipment
Ingredients
- 2 pounds carrots peeled and sliced on diagonal, 6 cups
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons finely chopped fresh parsley or 2 teaspoons fresh thyme
- 2 tablespoons honey
- 1 tablespoon unsalted butter melted
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 425°F. Peel the carrots, trim the tops, and slice diagonally to about 1/2 inch at the widest part for even cooking.
- Place carrots on a large sheet pan.For Savory Carrots, add olive oil, salt, pepper, paprika, and garlic powder.For Sweet Carrots, add olive oil and salt. Toss carrots to coat evenly.
- Spread carrots in a single layer. Roast for 10 minutes, then toss and continue roasting for another 8–15 minutes until caramelized and tender (time may vary based on oven and carrot spacing).
- For Savory Carrots, toss with fresh herbs before serving.For Sweet Carrots, whisk together honey, melted butter, and cinnamon. Drizzle over the carrots, and serve immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m obsessed with Chelsea’s sheet pan sausage and veggies recipe and I was really wanting to try my hand at roasting some carrots. This recipe did not disappoint. I made the savory version and left hardly any for the rest of my family to enjoy…so good! I had baby carrots on hand and ended up needing to cook them a little longer than the recipe states but they were amazing.
Yay! I’m so thrilled to hear this! Thanks so much Emily!