Carrots are definitely one of the most underrated items in the produce aisle. They’re inexpensive, they last a long time in the fridge, and they are so versatile! This Roasted Carrots Recipe is one of my favorite ways to eat carrots because it’s so easy, they make the perfect go-to side dish for dinner, and they can be seasoned so many different ways. However you season them, oven-roasted carrots become extra sweet and delicious as they cook, giving them an incredible caramelized flavor that will win over any vegetable hater.
Why Roasted Carrots Are So Good
Roasted carrots are, in my humble opinion, the best way to cook carrots. The dry heat of the oven concentrates the flavors and caramelizes the natural sugars in the carrots making their sweet flavor extra delicious. There’s no water to dilute the flavor of the carrots, it’s just 100% carrot heaven. Not to mention, they’re so easy.
Ingredients for Roasted Carrots
Roasted carrots are delicious simplicity at its best. You don’t need much to create really delicious flavors. Here’s all you’ll need to make oven roasted carrots:
- Carrots: Look for carrots that are fairly even in length and girth so they’ll cook more evenly. You can either scrub or peel the carrots, the roasting process will be the same either way. If you want a prettier presentation, buy carrots with the green tops still attached and trim them down before roasting.
- Olive Oil: Using enough oil is critical when roasting vegetables. The oil keeps the carrots moist so they slowly caramelize as they cook rather than drying out and becoming leathery. You can substitute it with your favorite cooking oil.
- Seasoning: We seasoned simply with salt, pepper, and garlic powder to let the flavors of the carrots shine through, but you can any herbs, spices, or sauces that you like.
Seasoning Ideas for Roasted Carrots
I usually keep seasonings very simple when roasting vegetables to allow their natural flavors to shine through. But roasted carrots go with all sorts of different herbs and spices. Here are some other seasoning ideas for your roasted carrots:
- Curry powder
- Lemon pepper
- Za’atar
- Balsamic glaze
- Miso
- Blackening seasoning
- Cinnamon and cayenne
- Honey and thyme
What to Serve with Roasted Carrots
Roasted carrots have such a versatile flavor that they really can go with just about any dinner. They’re great with some simple pan-seared chicken breast, Glazed Ham Steaks, Classic Meatloaf, Crunky Kale and Chicken Salad, or Honey Mustard Pork Chops.
And if you love carrot recipes, then try our Easy Glazed Carrots next!
Roasted Carrots
Servings 4Ingredients
- 2 lbs. carrots ($2.00)
- 2 Tbsp olive oil ($0.32)
- 1/4 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1/4 tsp garlic powder ($0.02)
Instructions
- Preheat the oven to 400ºF. Peel or scrub the carrots, then cut them into one-inch sections.
- Place the carrots onto a parchment-lined baking sheet. Drizzle the olive oil over top, then season with salt, pepper, and garlic powder. Toss the carrots until they are well coated in oil and spices.
- Roast the carrots in the preheated oven for 20 minutes, then give them a good stir. Roast for an additional 10-15 minutes, or until they reach your desired level of browning.
- Taste the carrots and adjust the salt or pepper to your liking. Serve hot and enjoy!
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Nutrition
How to Make Roasted Carrots – Step by Step Photos
Preheat the oven to 400ºF. Peel or scrub two pounds of carrots.
Slice the carrots into one-inch sections. I like to slice them on a diagonal to create a more visual appeal. Because pretty food tastes better!
Place the sliced carrots on a parchment-lined baking sheet, then drizzle 2 Tbsp olive oil over top.
Season the carrots with ¼ tsp salt, ¼ tsp pepper, and ¼ tsp garlic powder. Toss the carrots until they are well coated in oil and seasonings. Spread the carrots out on the baking sheet so they have room to breathe (this is important for getting good caramelization).
Roast the carrots for 20 minutes, then give them a good stir. Continue to roast for another 10-15 minutes, or until they reach your desired level of browning.
Give the carrots a taste and adjust the salt or pepper to your liking. I garnished with chopped parsley, but it is not needed to flavor the carrots. Serve hot and enjoy!
I’m going to combine your roasted carrot recipe with roasted cauliflower florets. They should be delicious together with the olive oil and garlic powder, and might add strips of sweet red peppers too.
Just made these tonight. Perfectly seasoned and so easy to make. Definitely going to make again and again.
I absolutely love the flavor of carrots themselves, so I love how this recipe is just adding a little bit of flavor to an already amazing veggie. I made these with meatloaf and I’m loving it all!
Fantastic, easy recipe. I put them under the broiler for a few minutes at the end, to get a little more browning & caramelization on them.
I’m thinking to combine this recipe with the recipe for Parmesan Roasted Potatoes here on Budget Bytes. The temperature and times are similar, so I think the mix of potatoes and carrots would work (and parmesan carrots? Yum!), but am wondering if carrots might need slightly longer to roast? Ideas on timing?
It all depends on how big you cut the pieces. :) It’s hard to estimate without actually testing and it can just vary so much depending on the size, so you might just have to play it by ear.
When it’s hot outside I don’t like to turn my oven. Do you ever use an air fryer for your roasted veg? I’m heading for a vacation soon and I have lots of carrots to use up!
I haven’t tried it yet, but I just finally bought an air fryer so I will be experimenting with it soon. :)
I usually toss in some carrots to roast with your pork tenderloin recipe, They take just about the same length of time to cook and are fabulous.
Such a great seasoning! I roasted carrots last week but just with salt and pepper and they were quite tasteless, will try this recipe next!
This looks great and I plan to make it soon. Have you tried using baby carrots?
I haven’t, but it should work about the same. Just keep an eye on them and roast until they get to the level of doneness that you like. I do think large carrots have a bit more flavor than baby carrots, though. :)
I cooked these tonight using the large carrots and they were SO good! I don’t love to use the oven when it’s hot out but I was efficient and cooked the carrots, baked potatoes, and pork tenderloin all in it since it was on. Simple and delicious. More and more of my recipes come from you. Thanks!
Our Crop Share box showed up with a 5 LB bag of carrots for the second week in a row & there’s only so much grated carrot salad 2 people can eat in a week (And it’s not 5 lbs worth lol). Super glad to have another way to clear out some carrots!
Hahah, I’m so surprised how many other people are also trying to use up 5 lb. bags of carrots!
Try cumin on cooked carrots. It’s a delicious combination!
I like this idea! Thanks!
I was literally hunting for carrot recipes because of a 5 lb bag when this recipe hit my inbox! Can’t wait to make this.
Hahaha I’m glad I’m not the only one out here trying to use up a 5 lb. bag of carrots! 🤣