Home > Side Dishes > Roasted Carrots (2 Ways!) Roasted Carrots (2 Ways!) February 13, 2019 | 58 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 degrees for 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 Cake with cream cheese frosting French Carrot Salad with freshly grated carrots Roasted Carrot Salad amazing citrus dressing Carrot Smoothie tastes like carrot cake FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. 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. SAVE TO RECIPE BOX Print Recipe Roasted Carrots 5 from 29 votes - Review this recipe SAVE TO RECIPE BOX Print 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. Course Side Dish, Vegetarian Cuisine American Keyword roasted carrots Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes Servings 4 -6 servings, as a side Chelsea Lords Calories 156kcal Author Chelsea Lords 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 thymeSweet Carrots:▢ 2 tablespoons honey▢ 1 tablespoon unsalted butter, melted▢ 1/2 teaspoon ground cinnamon InstructionsPREP: 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 NotesNote 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 FactsServing: 1serving | Calories: 156kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 448mg | Potassium: 732mg | Fiber: 6g | Sugar: 11g | Vitamin A: 37908IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 1mg 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. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
These carrots are to die for! They roasted perfectly and the seasoning was amazing! I couldn’t stop my kids from snacking on them before dinner I literally had to roast another tray! This is my go to side dish! Thanks so much! Reply
Hello, I am not a lover of vegetables. I have just started my weight loss journey. I have found this receipe for savory Roasted carrots. I have tried it and it is so delicious and It was easy to make. Thank you Reply
What a great side dish with dinner! So flavorful and easy too! Can’t wait to make this again and again! Reply
It’s such a quick & easy, yummy side dish!! I’m so happy you have enjoyed! Thanks for your comment! 🙂 Reply
Have made this dish several times. My husband, who is a fussy eater, even loves it and I’m not sure he’s ever touched a carrot, haha! Reply
These look delicious…both versions. Wondering if anyone has tried the savory recipe topped with the honey/butter (minus the cinnamon). Thinking this would be an amazing combo!!! Reply
I made the savory recipe (with multi colored carrots just for fun) and served with Thanksgiving dinner. Very, very good. I am impressed with this simple, delicious recipe. Reply
I made these and took them to a Christmas dinner. They were surprisingly good. I used 1/2 thyme and 1/2 parsley and added salt to the herbs. (Wish the instructions were clearer.) Reply
I made the savory version over the weekend using rainbow carrots from the farmers’ market. They were a huge hit. Thanks for the recipe! Reply
I used the savory recipe for dinner tonight and the flavor was wonderful, everybody loved them This recipe is definitely going into rotation, thanks for sharing and giving a lift to my ho-hum recipe boredom Reply
OMG my only regret in life is not discovering this recipe sooner! I made the “Savory” version which everyone LOVED (including my picky kids!) These are hands down the best carrot I have EVER eaten anywhere in the world. I’m OBSESSED. DELICIOUS. Reply
I washed peeled the carrots, cut them diagonally, seasoned with sea salt and olive oil. They were delicious, roasted and sweet. My 11 yo son snuck seconds. Reply
These carrots are one of my kids favorite things as well! Such a win when we get them to eat and love something so healthy! Thanks for your comment! 🙂 Reply
I microwaved fresh garlic for 20 seconds and used my garlic crusher instead of garlic powder. At the end of the second period (after flipping and baking the last 15 minutes), I noticed my carrots did not caramelize. I moved the pan to the top rack and broiled them 8 minutes more (my oven has a top heating element and a bottom heating element). The carrots came out perfect. I used dry parsley and then mixed. Looked identical to the photo. Delicious. Reply
I made your savory roasted carrot recipe, oh my goodness… it takes carrots to a whole new level of deliciousness! This recipe would turn a carrot hater into a carrot lover! Thank you for sharing! Reply
These are almost done in the oven. Today is our Canadian Thanksgiving and these smell divine! Nice and caramelized. Thank you for this recipe Chelsea! Reply
I am cooking 4 baked chicken breast for company and would love to add this as a side…my oven is just regular and sometimes not great. When should I cook these after chicken is done or the morning of the dinner and reheat? Thank you! Reply
Wow! These were truly so delicious and simple! Made as side dish for short ribs and cauli mash. Couldn’t have been happier. The Carmelizing was so scrumptious. I cut much smaller pieces and it cooked up really fast. Thank you!!! Reply
Whats with the huge introduction???? Literally ruins the recipe, thanks for making me read your wholle life story!!! Reply
Wow, I was just googling my name and this thread came up and I cannot believe how rude I was! I’m so very sorry for my past behavior and thank you so much for your awesome recipe!
It says how important the olive oil ratio is but I can’t find anywhere where it says How much olive oil to use for the Savory carrots Reply
Fabulous roasted carrots recipe. We used the savory version tonight, it was a hit! I cannot wait to use the sweeter version. Reply
This is an easy yet delicious recipe. I cut my carrots early in the day and marinated them in the olive oil mixture until dinnertime. All of my family loved this recipe. Reply
I don’t recommend reheating them as they can get a little soggy, but they do reheat nicely in the air fryer! I would recommend just cutting and prepping them ahead of time then roasting them right before! Reply
