Easy Whole Roasted Carrots

These whole oven roasted carrots are so easy to make. Just a simple combination of olive oil, salt, and pepper is all you need for this sweet, crisp, healthy side dish recipe!

Be sure to try my Oven Roasted Green Beans next!

Roasted carrots on a wooden cutting board with fresh rosemary.

Glazed carrots? No thank you! There is just the right amount of sweetness in these delicious, crispy roasted carrots. No need for anything more than some olive oil, salt, and pepper.

Of course if you’re looking to add some additional seasoning to these carrots, check out the notes section for my grandmother’s seasoning recipe that I use on everything from pork to potatoes!

Think you know everything there is about this simple recipe? Read on and find you, you might be surprised!

whole, unpeeled carrots on a white surface with fresh rosemary and salt and pepper.

What Temperature To Roast Carrots

Some recipes will tell you to roast carrots at 475, others at 450, and others at 400. I found the middle option to work the best at 450 degrees. This way they weren’t burning but they were able to roast and get nice and crisp.

You can check on the carrots as they cook and gauge how you think they’re doing. When I tried 475 degrees, I could quickly tell that was too high. 450 was definitely the sweet spot.

Ovens tend to vary so go with your best judgement, you can always alter the temperature midway through.

Roasting Carrots with the Skins on

Carrots don’t need to be peeled, just be sure to scrub them very well if you’re leaving the skins on.

Whole, peeled carrots lined up on two dark baking sheets before being roasted.

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. (Even I’m pushing it here with all of the carrots that I have.)

If Using Darker Baking Sheets

Darker baking sheets cook faster, especially on the outside. You might want to rearrange the carrots halfway through to help with even cooking.

This means putting the ones on the outside in the middle, and vice versa.

Whole, roasted carrots on two dark baking sheets after roasting in the oven.

Storing Leftovers

Leftover carrots should be stored in an airtight container in the refrigerator for up to 3 days. Make sure you reheat them properlysee below. 

Reheating Roasted Carrots

Roasted carrots that have been refrigerated will need to be roasted again when reheated, (otherwise they’ll have an overly soft consistency.)

Preheat the oven to 450 degrees and spread the carrots out on a baking sheet. Toss them with 1 Tablespoon of olive oil and bake just heated through, about 5-10 minutes.

Freezing Roasted Carrots

To freeze roasted carrots, wrap each carrot in foil and store them in a freezer bag for up to 3 months.

When ready to use, let them defrost in the refrigerator overnight.

Preheat the oven to 450 degrees and spread the carrots out on a baking sheet. Toss them with 1 Tablespoon of olive oil and bake just heated through, about 5-10 minutes.

Overhead view of roasted carrots and fresh rosemary on a wooden cutting board.

Optional Seasoning for Roasted Carrots

This seasoning recipe from my grandmother is something that I love using on meat, potatoes, and vegetables.

Just rub a desired amount of seasoning on the carrots along with the olive oil and press on. Save any extra seasoning for later!

1 teaspoons Kosher salt
1 teaspoons rosemary
¾ teaspoons oregano
¾ teaspoons thyme
¾ teaspoons sage
1/8 teaspoon pepper
1/8 teaspoons nutmeg

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5 from 1 vote
Servings: 4
Roasted Carrots
Prep Time:
5 mins
Cook Time:
30 mins
Total Time:
35 mins
 
Author: Stephanie
Course: Side Dish
Cuisine: American
Keyword: Roasted Carrot Recipe, Whole Roasted Carrots

These whole oven roasted carrots are so easy to make. Just a simple combination of olive oil, salt, and pepper is all you need for this sweet, crisp, healthy side dish recipe!

Ingredients
  • 1 lb. whole carrots
  • 1 ½ Tablespoons olive oil
  • Salt/pepper to taste
Instructions
  1. Preheat the oven to 450 degrees.
  2. Peel and wash the carrots. You may also choose to leave the skins on but be sure to scrub them well if you do.
  3. Pat them completely dry with paper towels.
  4. Spread the carrots out onto two baking sheets. Don’t let them touch or bake them too close together, otherwise they will steam instead of roast.
  5. Drizzle the olive oil on top. Don’t overdo it, you’ll want just enough to lightly toss the carrots with.
  6. Sprinkle with desired amounts of salt and pepper, about 1/3 of a teaspoon or so of each.

  7. Place them in the oven and toss them around every 7 minutes or so until each side has reached your desired level of color and you can easily insert a fork into them. This may take up to 30 minutes or so.
  8. Remove and serve!
Recipe Notes

You may find that some parts of the baking sheet roast more quickly than others. (For me, the carrots on the outside roasted much faster.) You might want to rearrange the carrots halfway through to help with even cooking.

Optional Seasoning Recipe (from my Grandmother!)

1 teaspoons Kosher salt
1 teaspoons rosemary
¾ teaspoons oregano
¾ teaspoons thyme
¾ teaspoons sage
1/8 teaspoon pepper
1/8 teaspoons nutmeg

Nutrition Information
Calories: 92, Fat: 5g, Sodium: 78mg, Potassium: 362mg, Carbohydrates: 10g, Fiber: 3g, Sugar: 5g, Protein: 1g, Vitamin A: 378.9%, Vitamin C: 8.1%, Calcium: 3.7%, Iron: 1.9%

By the way, if you love roasted vegetables, check out this informative article on tips and tricks for doing it right!