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: Cutting them on the diagonal gives more surface area, so they caramelize better.
- 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 carrots at an angle for even cooking and browning.
- Season: Toss the carrots with olive oil and your favorite seasonings on a sheet pan, making sure they’re coated evenly.
- Roast: Bake the carrots, flipping them halfway through, at a high temperature for a crispy texture.
- Finish Savory: Toss with fresh herbs like parsley or thyme.
- Finish Sweet: Drizzle with a mixture of honey, melted butter, and cinnamon while the carrots are still hot.
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, toss them around to make sure both sides are getting caramelized and tender.
- 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 big sheet pan, like this 15 x 21 inch one. Spread the carrots out to avoid overcrowding. This way, they roast better and taste great!
Roasted Carrots FAQs
425°F: Best for crispy edges. Adjust temperature if cooking other foods.
400°F: Roast for 20-25 minutes. Check after 20 minutes for color and softness; add more time if needed.
Cut carrots into 1-inch pieces. Whole or baby carrots may need different times.
To roast baby carrots, preheat your oven to 425°F. Toss 2 pounds of baby carrots with savory or sweet seasonings. Spread them on a baking sheet and roast for 20-25 minutes until tender and caramelized.
If carrots are clean, you don’t have to peel them. For roasting, though, peeling is best to avoid a tough texture and bitter taste.
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
Roasted Carrots
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
I’d do it after the chicken! 🙂
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!
I’m so happy to hear this! Happy Canadian Thanksgiving! 🙂
I’ve only tried the savory recipe so far, but this is my FAVORITE side dish recipe! Thank you!
Thanks so much Demi! 🙂
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!
Yay! I am so happy to hear this! Thanks! 🙂
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.
So glad to hear these were a hit! Thanks for sharing your changes 🙂
Tried the savory, just delicious!
Thank you Debi! 🙂
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.
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! 🙂
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.
I am so happy to hear this Ashton! Thanks so much for your comment! 🙂
I LOVED THE SWEET VERSION. WILL BE MAKING THIS AGAIN! THANK YOU.
I’m soo happy to hear! Thanks so much for your comment! 🙂
I made the savory version over the weekend using rainbow carrots from the farmers’ market. They were a huge hit. Thanks for the recipe!
So happy to hear that! Thanks Janet 🙂
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
I’m so happy you enjoyed these Roasted Carrots! Thanks Missy! 🙂