Roasted Carrots
Updated May 30, 2024
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Roasted carrots are a quick, healthy, and delicious side dish that take only minutes to prep. Simply toss them in olive oil, season with salt and pepper, and throw them in the oven.
The secret to delicious roasted carrots is the high cooking temperature. It brings out the natural sweetness in the carrots and gives them a rich flavor.
My kiddos join in on the prep because they love peeling vegetables, and I love spending time with them in the kitchen. Roasted carrots are a favorite side dish in our house.
Roasted carrots would be a perfect addition to a whole roasted chicken, slow cooker pork chops, beef short ribs, or any weeknight meal. Roasted carrots are also an easy side to add to your Thanksgiving feast.
Table of Contents
Why You’ll Love This Recipe
- Carrots are a healthy and affordable side dish.
- You only need a few basic ingredients.
- The prep is unbelievably easy – you don’t even have to peel the carrots if you don’t want to.
Recipe Ingredients
- Carrots: You can use classic orange or any color you have on-hand.
- Oil: Canola, olive oil, and avocado oil all work well.
- Salt
- Black pepper
- Parsley: Optional as a garnish.
See the recipe card below for full information on ingredients and quantities.
How to Make Roasted Carrots
Step #1. Prep the carrots by washing, peeling, and cutting into even pieces.
Step #2. Drizzle with olive oil and season with salt and pepper.
Step #3. Place sliced carrots on a sheet pan with a rim.
Step #4. Roast in the oven for 20 to 25 minutes at 400 degrees F.
Recipe FAQs
Nope, but I prefer to peel the carrots first. It gives them a cleaner look. If you don’t have time or prefer not to peel them, scrub them up well to remove any dirt. There’s no issue with leaving the peels on.
I like to cook carrots in the oven at 400 degrees F. This temperature helps them caramelize while cooking without burning them before they are tender. Roasting vegetables requires a higher temperature than typical baking.
The goal with cutting up your carrots is to try to cut each slice approximately the same size so they all roast evenly. Cutting them about 4 inches long is a great size for this recipe.
Expert Tips
- Cutting the carrots into pieces that are roughly the same size about 4 inches long and fairly even in thickness ensures that the carrots roast evenly.
- To get a little more char on your carrots, don’t line the pan. If you don’t like your carrots as crispy, line the baking sheet with parchment paper, foil, or a silicone baking mat.
- Be careful not to overcrowd the sheet pan with carrots or they won’t roast as well – 2 pounds is about the perfect amount for one sheet pan.
More Vegetable Recipes to Consider
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Side Dishes and Salads
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Zucchini Fritters
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Roasted Carrots
Ingredients
- 2 pounds carrots
- 2 tablespoons oil, (such as canola, olive oil, avocado oil)
- scant 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- chopped parsley for garnish, optional
Instructions
- Preheat your oven to 400 degrees F.
- Scrub your carrots clean. Peel if desired.
- Cut the carrots into uniform sizes. I like to cut mine into 4 inch long pieces and then cut any of the thickest pieces in half along the length of the carrot.
- Add the carrots to a medium mixing bowl.
- Drizzle with the oil and then sprinkle on the salt and pepper.
- Toss to combine.
- Place the carrots on a rimmed baking sheet.
- Bake the carrots for 15 minutes. After 15 minutes check on your carrots. If they are cooking too fast on the bottom, stir them on the pan before you continue baking. If they aren’t getting to dark on the bottom, no need to stir.
- Continue baking for an additional 5 to 10 minutes or until the carrots are fork tender.
- Remove from the oven and garnish with chopped parsley if desired.
- Serve hot.
Notes
- Carrots can vary a lot in size. The goal is to cut them so that they are about the same thickness and length so that they cook evenly.
- If you like a bit of char on your carrots, don’t line your pan with anything. If you prefer less of a crispy carrot you can line your pan with parchment, foil, or a baking mat and that will help them not get as dark.
- Using rainbow carrots is a fun way to change up this recipe. You can usually find bags of them at Trader Joe’s or your local grocery store in the fall.
- Store leftovers in the fridge for 3 to 5 days. Reheat in a hot oven, an airfryer, or microwave.
