Oven roasted carrots come out tender crisp and perfectly caramelized with just a little oil and a dash of salt and pepper.
Easy enough for everyday dining but elegant enough for a holiday table, roasted carrots are always a family favorite!
Naturally sweet and flavorful roasted carrots in the oven are a super healthy side dish that goes with everything!
Oven Roasted Carrots!
- Budget-friendly and available year-round, carrots are a naturally sweet and healthy veggie that’s always welcome at a potluck! Keep them warm in a crock pot or Dutch oven.
- Lightly seasoned carrots are a delicious side dish for any chicken, beef, or pork recipe!
- Make extra and use them all week long in soups, stews, or even a savory pot roast!
Ingredients and Variations
Carrots: Choose carrots that are generally the same width so they cook at the same rate. Baby carrots can be used as well. Look for rainbow-colored carrots for a fun and festive-looking dish!
Seasonings: Leftover bacon fat will add a smoky flavor to roasted carrots if you have it. An herb-infused oil will also add a light flavor. Toss carrots in Italian seasoning, or a zesty Cajun seasoning.
Variations: Roast carrots with broccoli, cauliflower florets, onions, or potatoes. Make a glaze with a little bit of honey or maple syrup and a pinch of cinnamon for a sweeter dish.
How to Make Oven Roasted Carrots
- Wash, peel, and cut carrots. NOTE: While peeled carrots look cleaner, they don’t have to be peeled, just scrubbed well before cutting.
- Cut carrots into coins, sticks, or quarters (as per the recipe card below). Baby carrots can stay whole.
- Toss in oil, salt, and pepper.
- Roast carrots in a single layer until they are fork-tender.
Garnish with parsley and serve hot.
Storing Leftover Carrots
- Keep leftover roasted carrots in an airtight container in the refrigerator for up to 3 days and freeze them in zippered bags for up to 2 weeks.
- Reheat leftover carrots on the stovetop or under the broiler for about 7 minutes.
Other Roasted Sides To Try!
Have you tried this Oven Roasted Carrots recipe? Leave a comment and rating below!
Oven Roasted Carrots
Ingredients
- 2 pounds carrots washed, and peeled (if not garden carrots). Cut carrots if large.
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper or to taste
- fresh chopped parsley optional garnish
Instructions
- Preheat oven to 425°F. Line a baking tray with parchment paper.
- If the carrots are thick, cut them in half lengthwise.
- In a large bowl, toss carrots with oil, salt, and pepper. Add carrots to baking tray in a single layer.
- Bake until carrots are fork tender, 18-20 minutes for garden or baby carrots, 25-30 minutes for regular carrots.
- Garnish with parsley and pepper if desired and serve immediately.
Notes
- Cook carrots at 425°F. The high temperature caramelizes the outside and gives the best flavor.
- Cook time for garden or baby carrots is 18-20 minutes
- Cook time for regular carrots is 25-30 minutes.
- If carrots are tender when pierced with a fork they are cooked!
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!
PIN this Oven Roasted Carrots recipe!
My kids love these carrots!
So glad your kids enjoyed this recipe!