Roasted Carrots

5 from 2 votes

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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.

Roasted carrots on a white plate with a fork and spoon.
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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.

Roasted carrots on a white enamel pan.

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

Carrot peelings.

Step #1. Prep the carrots by washing, peeling, and cutting into even pieces.

Cut carrots in a clear glass bowl with a hand holding a measuring spoon with oil.

Step #2. Drizzle with olive oil and season with salt and pepper.

Carrots on a white enamel baking pan before roasting.

Step #3. Place sliced carrots on a sheet pan with a rim.

Roasted carrots on a white enamel pan after roasting.

Step #4. Roast in the oven for 20 to 25 minutes at 400 degrees F.

Recipe FAQs

Do I have to peel the carrots before roasting?

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.

What is the best temperature for roasting vegetables?

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.

How do I slice carrots for roasting?

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.

Raw carrots on a grey cutting board with a chef's knife with a wooden handle.

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.

Roasted carrots on a white plate with a fork and spoon with a white and black napkin in the background.

More Vegetable Recipes to Consider

roasted carrots on white plate
5 from 2 votes

Roasted Carrots

A quick and easy recipe on how to make roasted carrots in the oven – made only with carrots, oil, and a little seasoning. Roasting at a high temperature makes them amazing.
Prep: 10 minutes
Cook: 20 minutes
Total: 29 minutes
Servings: 6


  • 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
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  • 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.


  • 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.


Serving: 1 of 6 servings, Calories: 103kcal, Carbohydrates: 15g, Protein: 1g, Fat: 5g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Sodium: 492mg, Potassium: 485mg, Fiber: 4g, Sugar: 7g, Vitamin A: 25260IU, Vitamin C: 9mg, Calcium: 51mg, Iron: 0.5mg
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