To me, roasted carrots are the perfect veggie side dish. They’re easy to make, but they’re also amazingly flavorful. The hot oven intensifies the carrots’ natural sweetness, and it makes them soft and tender, with lightly crisp, caramelized edges. I can never resist eating some straight off the baking sheet! You’ll find my favorite roasted carrots recipe below. In addition to the olive oil, salt, and pepper I’d toss with any roasted vegetable, I use some honey here. It lightly glazes the carrots and helps them brown and caramelize in the oven. Make this recipe to round out a weeknight dinner, or serve it at a special occasion. Quick, healthy, and delicious, it’s great for either.
How to Roast Carrots
To make this roasted carrots recipe, start by gathering your ingredients:
Ingredients
Carrots, of course! You’ll need a pound of fresh carrots, from about 1 large or 2 medium bunches. If your carrots have tops, save them to use in vegetable stock, pesto, or carrot greens chimichurri. Extra-virgin olive oil – It helps the carrots soften and brown in the oven. Honey – It lightly glazes the carrots and highlights their sweetness. Maple syrup works too! Salt and pepper – These savory seasonings balance the sweet carrots and honey. And chopped fresh parsley – For garnish. It’s a lovely, fresh finishing touch!
Find the complete recipe with measurements below.
How to Roast Carrots
Got your ingredients? Here’s how to make this roasted carrots recipe: That said, if baby carrots are what you have, you can use this recipe to roast them. I’d start checking them sooner though, after just 10 minutes in the oven. They can quickly go from fork-tender to mushy. First, prep the carrots. Wash them well (no need to peel!). Then, cut the carrots crosswise into 2-inch barrels. Slice any very thick barrels in half vertically. This will help them cook at the same rate as slimmer pieces.
Then, season them. Place the chopped carrots in a large bowl. Toss them with the honey, olive oil, salt, and pepper, mixing well to evenly coat them. Next, roast the carrots. Spread them in a single layer on a sheet pan lined with parchment paper. Transfer to a 425°F oven and roast for 15 to 25 minutes. The carrots are ready when they’re fork-tender and nicely browned, but not mushy. Season to taste with salt and pepper, and garnish with fresh parsley, if you like. Enjoy!
Add spices. Carrots pair beautifully with warm, earthy spices like cumin, coriander, and cinnamon. Toss them with 1/4 teaspoon of one or more of these spices before roasting. Use a garlic Parmesan seasoning. Skip the honey, and toss the carrots with 1/4 teaspoon garlic powder instead. Serve with freshly grated Parmesan on top! Try another herb. I call for parsley, but the carrots would be equally good with other fresh herbs on top. Sprinkle them with chopped fresh cilantro, mint, or fresh thyme leaves. Chopped carrot greens would be lovely too!
What to Serve with Roasted Carrots
These oven roasted carrots are a delicious, healthy side dish for any meal! For a simple weeknight dinner, pair them with your favorite protein, a grilled cheese sandwich, lentil pasta, or baked feta. This recipe is also a great addition to a holiday dinner or brunch. Bookmark it to add to your Thanksgiving feast, or serve it for Easter alongside a frittata or quiche, muffins, and a green salad. Enjoy!
To reheat, warm them in a 350°F oven or zap them in the microwave.
More Favorite Vegetable Side Dishes
If you love this roasted carrots recipe, try another flavorful vegetable side dish next:
Roasted Vegetables Roasted Asparagus Green Beans Almondine Roasted Beets Oven Roasted Potatoes
