Roasted Carrots -EASY Recipe!

Oven Roasted Carrots is an easy and healthy side dish recipe that will get your whole family to eat their vegetables. Use a simple combination of olive oil, salt/pepper, and garlic, OR make my simple seasoning recipe which includes thyme, rosemary, sage, oregano, and nutmeg.

Roasted carrots in a white bowl with a spoon in the background.

Roasted Carrots

This recipe is definitely one of all-time favorite side dishes, especially with roast chicken. It’s effortless to make and is a great way to get the family to eat their vegetables.

Roasting the carrots allows the outside to brown nicely while also allowing the sugars to caramelize, which adds a ton of delicious natural  flavor. They can be prepared with nothing more than olive oil, salt, and pepper, but can be further enhanced with my easy seasoning mix.

There are just a few simple things to go over before we get to roasting, so let’s do it!

Ingredients

The bottom of this post also contains recipe card with ingredients and full instructions.

  • 2 lbs. carrots
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced

Optional seasoning Mix:

  • 1 teaspoons rosemary
  • ¾ teaspoons oregano
  • ¾ teaspoons thyme
  • ¾ teaspoons sage
  • 1/8 teaspoons nutmeg

How To Make Them

Slice the carrots diagonally so they’re about 2 inches wide. Cut thicker slices in half lengthwise for even cooking.

Toss them in olive oil and salt/pepper, along with additional seasonings if desired. Arrange on a baking sheet, try not to let them touch or overlap as this will sauce them to steam instead of roast.

Bake at 430° for 20 minutes.

Showing how to make roasted carrots by slicing them and placing them on a baking sheet.

Remove from the oven and top with minced garlic. Toss to coat, arrange them on the baking sheet again. Bake for 10-13 more minutes and serve!

Roasted carrots on a baking sheet before and after baking.

Do You Peel Carrots Before Roasting

Peeling carrots before roasting them is optional. Just ensure that they’re scrubbed clean if you leave the skin on.

What Temperature To Roast Carrots

430°F is a perfect roasting temperature for carrots. It allows the outside to roast and the sugars to caramelize without drying out.

PRO Tips For This Recipe

Give Them Space

Be sure not to overlap your carrots and give them plenty of room to breathe on the baking sheet, otherwise they will steam instead of roast.

If Using Darker Baking Sheets

Darker baking sheets cook faster, especially on the outside. When you pull them from the oven halfway through, rearrange them so that the darker carrots go in the middle, and lighter ones go on the outside.

What To Serve with Roasted Carrots

Storing Leftovers

Roasted carrots last for up to 5 days in the fridge. You can also freeze them for up to 3 months, but the consistency once reheated is different and much more moist.

A fork picking up a roasted carrot from a pile.

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Roasted Carrots

5 from 2 votes
Oven Roasted Carrots is an easy and healthy side dish recipe that will get your whole family to eat their vegetables. Use a simple combination of olive oil, salt/pepper, and garlic, OR make my simple seasoning recipe!

Ingredients

  • 2 lbs. carrots
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced

Optional seasoning Mix:

  • 1 teaspoons rosemary
  • ¾ teaspoons oregano
  • ¾ teaspoons thyme
  • ¾ teaspoons sage
  • 1/8 teaspoons nutmeg

Instructions

  • Preheat the oven to 430 degrees.
  • Peel the carrots and make diagonal cuts every 2 inches. Extra thick carrots can be sliced in half lengthwise for even cooking.
  • Drizzle olive oil over the carrots and sprinkle them with salt and pepper, as well as the optional seasoning mix above if desired. Use your hands to toss to coat evenly.
  • Arrange them on a light baking sheet, leaving space around each one so that they don’t overlap, which can cause them to steam instead of roast.
  • Roast for 20 minutes. Remove from the oven and add the minced garlic if desired. Toss to coat.
  • Spread them out evenly again and roast for 10-13 more minutes.

Notes

Storage: Refrigerate for up to 5 days. You can freeze them for up to 3 months, just note that their texture won’t be as crisp when reheated.

Nutrition

Calories: 128kcal, Carbohydrates: 18g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Sodium: 474mg, Potassium: 581mg, Fiber: 5g, Sugar: 9g, Vitamin A: 30325IU, Vitamin C: 12mg, Calcium: 67mg, Iron: 1mg