Roasted carrots are the perfect side dish! They are sweet, colorful, and super easy to make. This basic method works for all kinds of roasted veggies, not just carrots! See our recipes for roasted butternut squash and roasted eggplant. I’ll share our best tips for roasting carrots, including what to do if you have baby carrots. For more carrot recipes, see our carrots with parsley butter or these honey roasted carrots.
Key Ingredients
Carrots: Use any variety of carrots for this recipe. Orange carrots are the most common, but yellow, purple, or more exciting varieties are great! Baby carrots work in this recipe, too. Check below the recipe for my tips on roasted baby carrots. I scrub my carrots clean and then skip peeling them, especially on a busier night when my time is limited. Oil, Salt, and Pepper: I often use olive oil or avocado when roasting veggies. Maple Syrup and Cumin (Optional): I love the sweet spice flavor of maple syrup and cumin. You can use other spice blends, too. Garam Masala or a curry powder would be delicious.
How to Make Oven Roasted Carrots
Our family roasts carrots at least once a week. They make such a great side dish. In this roasted carrot recipe, I toss them with a bit of maple syrup and cumin, which makes them a tiny bit sweet with a hint of spice. They are really tasty, and thanks to the maple syrup, they caramelize really well in the oven. I use a hot oven to roast carrots and stick to either 400°F or 425°F. I use a range since you might have other dishes in the oven. If you use the lower temperature, the carrots might need a few more minutes in the oven. Before roasting, toss the carrots with oil, salt, pepper, maple syrup, and cumin. Then, spread them onto a baking sheet, giving each carrot some space so it caramelizes instead of steaming. I roast my carrots for 15 minutes, then stir them before roasting them for another 10 to 15 minutes (or until they are done).
What to Serve with Roasted Carrots
These maple cumin roasted carrots are super versatile so they go with many of the main dishes on Inspired Taste. I especially love them with roasted chicken, roasted turkey, our marinated steak, and this meatloaf (the best!). 2 tablespoons olive oil or avocado oil 1/2 teaspoon fine sea salt 1/2 teaspoon fresh ground black pepper 1 tablespoon pure maple syrup, optional 1/2 teaspoon ground cumin, optional 2Trim the carrot ends and slice them diagonally into 1-inch-thick slices. As the carrots roast, they will shrink. 3Add the carrot slices, oil, salt, and pepper to a large bowl. If making maple cumin carrots, add the maple syrup and cumin. 4Toss the carrots around the bowl until well coated with oil and the seasoning. 5Spread the carrots in one layer on the prepared baking sheet. 6Roast for 15 minutes, stir, and then roast until the carrots are tender and caramelized around the edges, 5 to 10 minutes longer. (For even more caramelization, roast for another 5 to 10 minutes.)
