Roasted Carrots

Roasted carrots are a simple, flavorful, and nutritious side dish that I love to make year-round. Their natural sweetness intensifies in the oven, creating a delicious caramelized exterior while staying tender inside. With just a handful of ingredients and minimal prep, this dish adds color and charm to any meal.

Why You’ll Love This Recipe

I enjoy how effortlessly roasted carrots elevate my dinner table. Whether I’m serving them alongside a roast, tossing them into a salad, or enjoying them solo, they always bring a comforting and earthy flavor. Plus, they’re a great way to get more veggies into my meals without sacrificing taste. Roasting also makes them kid-friendly, as the natural sugars come forward and give them a hint of sweetness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Carrots, peeled and trimmed
• Olive oil
• Salt
• Black pepper
• Optional: garlic powder, thyme, rosemary, or a drizzle of honey for extra flavor

Directions

1. I preheat my oven to 400°F (200°C).
2. I wash, peel, and trim the carrots. If they’re thick, I cut them in half lengthwise.
3. I toss the carrots in olive oil, salt, pepper, and any optional seasonings I’m using.
4. I spread them out on a baking sheet in a single layer, making sure they aren’t crowded.
5. I roast them for 25–30 minutes, flipping once halfway through, until they’re tender and slightly caramelized on the edges.
6. I serve them warm, straight from the oven.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 25–30 minutes to roast, so I usually have it ready in 40 minutes or less.

Variations

Sometimes I like to switch things up by using rainbow carrots for extra color. I also enjoy adding a drizzle of maple syrup or balsamic glaze just before serving for a little sweet-and-tangy twist. Fresh herbs like parsley or dill sprinkled on top after roasting add a nice fresh finish, too.

Storage/reheating

I store leftover roasted carrots in an airtight container in the refrigerator for up to 4 days. To reheat them, I spread them on a baking sheet and warm them in the oven at 350°F (175°C) for about 10 minutes, or I toss them into a hot skillet until heated through. I try to avoid the microwave when possible, as it can make them soggy.

FAQs

How do I keep roasted carrots from getting mushy?

I make sure not to overcrowd the pan, and I roast at a high temperature so they crisp instead of steam. Using uniform carrot sizes helps, too.

Do I have to peel the carrots before roasting?

No, but I usually do for a smoother texture. If I keep the skin on, I scrub them well to remove any dirt.

Can I use baby carrots?

Yes, I can! Baby carrots roast well and don’t need much prep. I just watch the cooking time since they may roast quicker.

Can I roast carrots ahead of time?

Definitely. I sometimes roast them a day ahead and reheat them in the oven before serving.

What’s the best oil to use for roasting?

I usually use olive oil, but avocado oil or any neutral oil with a high smoke point works just as well.

Conclusion

Roasted carrots are a go-to in my kitchen for their ease, versatility, and unbeatable flavor. Whether I’m dressing them up with herbs or keeping things classic with just salt and pepper, they never disappoint. With their tender bite and sweet, roasted flavor, they make the perfect side dish for almost any meal.

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