Easy Roasted Carrots Recipe
Roasted Carrots are the perfect side dish. This is our go-to recipe for oven-roasted carrots. It’s simple, excellent, and reheats beautifully.
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Easy Oven-Roasted Carrots
Hi I am Natalya and I run the blog Momsdish.com and I love easy meals that require simple ingredients. This recipe is no different. With just a few, wholesome ingredients and pantry staples, you will get one of the most delicious and budget-friendly side dishes.
P.S. Don’t skip the garlic-infused olive oil. The combination of the sweet carrots and tangy garlic tastes amazing.
How to Roast Carrots
The art of roasted carrots became popular during the 1950s and 1960s. Follow the super simple instructions below to make perfectly baked carrots every time:
- Preheat the oven. Clean and chop carrots if necessary.
- Place carrots on a baking sheet. Drizzle with oil and seasoning.
- Bake carrots for about 20 minutes or until tender.
- Serve drizzled with garlic-infused oil.
Garlic Oil Topping: Optionally, finely mince garlic and combine it with 2 Tbsp extra virgin olive oil and finely chopped parsley. Let that sit while roasting your carrots for a garlic-infused oil to drizzle over carrots just before serving.
Do You Peel Carrots Before Roasting?
Peel carrots when you are using large, full-sized carrots. These tend to have a rougher exterior that appears a bit ashy and fibrous. Simply use a potato peeler to remove the skins.
Unpeeled: when using fresh, thinner carrots, some people prefer to leave on the skin for a rustic texture. This is perfectly fine and all about preference.
Shortcut: If you want to skip the peeling process altogether and save time, buy a bag of pre-peeled baby carrots.
How Do You Cut Carrots for Roasting?
From small dice to large chunks to carrot sticks to medallions, there are many different ways to cut your carrots prior to roasting. Whatever you do, make sure that you use a sharp knife. Carrots can be tough to cut through and using a dull knife increases your chances for dangerous slips and jolts.
The Key to Even Cooking: No matter what shape you cut your carrots in, be sure to chop them into even-sized pieces. This will help promote even cooking. Nothing is worse than biting into a half-cooked carrot after munching on a tender and juicy one.
How Can I tell When Carrots are Done? If you are planning to roast baby carrots instead of full-sized, you simply need to adjust the cooking time. They tend to cook a couple of minutes faster, so pay close attention to when they turn golden brown and are fork-tender.
What to Serve with Oven-Roasted Carrots
Oven-roasted carrots are simple enough for tonight’s dinner but also belong on the holiday menu. Try them with a side of Creamy Mashed Potatoes or our super-fast Instant Pot Potatoes. They pair well with any main course:
- Juicy Roasted Chicken – our go-to rotisserie chicken
- Pan-Seared Steak – cooked to perfection
- Filet Mignon – in a creamy mushroom sauce
- Baked Salmon – this can roast in the oven at the same time
- Meatloaf – juicy and tender with the best glaze
Storing Roasted Carrots
To Store: Roasted Carrots last for up to five days when stored properly. Pop them in an airtight container and store them in the fridge.
To Reheat: When you are ready to eat them, place them in the oven for 5 minutes to return them to their crispy state. You could also toast on a lightly oiled skillet or use an air fryer if you have one. I would, however, avoid microwaving them which can make them mushy.
Can I Freeze Roasted Carrots? Avoid freezing your roasted carrots for later use. They tend to turn to mush when reheated.
More Easy Vegetable Sides:
- Smashed Potatoes – crisp, crunchy and so satisfying
- Roasted Sweet Potatoes – Caramelized with bites of bacon
- Oven-Roasted Baby Red Potatoes – crisp and tender
- Air Fryer Brussels Sprouts – super crispy, super fast
- Air Fryer Asparagus – An easy, impressive side dish
Roasted Carrots Recipe
Roasted Carrots are the perfect side dish. Made with just a few pantry staple ingredients. You'll love the garlic infused oil for serving.
Garlic OIl Topping (Optional):
- 2 garlic cloves
- 2 Tbsp olive oil
- 1 tsp parsley
Preheat the oven to 425°F. Peel and cut carrots if desired.
Place them on a baking sheet. Drizzle with oil and seasoning and toss to coat.
Bake for about 20 minutes or until they are fork tender.
Optionally, mince garlic and combine in a small dish with 2 Tbsp of extra virgin oil and finely chopped parsley. For the best flavor, make this sauce and let the flavors meld as the carrots are roasting. Drizzle the garlic mixture over carrots right before serving.