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!

Course Side Dish
Cuisine American
Keyword Roasted Carrot Recipe, Whole Roasted Carrots
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 92 kcal
Author Stephanie


  • 1 lb. whole carrots
  • 1 ½ Tablespoons olive oil
  • Salt/pepper to taste
US Customary - Metric


  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 Facts
Roasted Carrots
Amount Per Serving
Calories 92 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 78mg3%
Potassium 362mg10%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 5g6%
Protein 1g2%
Vitamin A 18945IU379%
Vitamin C 6.7mg8%
Calcium 37mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.