Roasted Carrots are the perfect side dish. This is our go-to recipe for oven-roasted carrots. It’s simple, excellent, and reheats beautifully.

We love easy oven-roasted vegetable recipes like Roasted Broccoli and our popular Roasted Asparagus. Roasting carrots brings out their sweetness as they lightly caramelize in the oven.

Carrots roasted on a baking sheet

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Oven-Roasted Carrots Recipe

We 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 topping. The combination of the sweet carrots and tangy garlic tastes amazing.

Grocery Tip:

Carrots with their tops attached make for a great presentation and are especially lovely for a dinner party. You can also use multi-colored carrots for variety.

Ingredients for the roasted carrots

How to Roast Carrots 

The art of roasting carrots became popular during the 1950s and 1960s. Follow the super simple instructions below to make perfect baked carrots every time:

  • Prep – Preheat the oven. Peel and chop carrots if necessary.
  • Season – Place carrots on a baking sheet. Drizzle with oil and seasoning and roll them to coat. 
  • Bake carrots for about 20 minutes or until fork-tender. 
  • Serve drizzled with the garlic-infused oil (a must-try).

The Best Topping for Roasted Carrots

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 the carrots just before serving.

Garlic infused oil with parsley for drizzling over carrots

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. Use a potato peeler to remove the skins.
  • Unpeeled: when using fresh, thinner carrots, some people prefer to leave them on the skin for a rustic texture. This is perfectly fine and all about preference. If you aren’t peeling, it’s a good idea to scrub the outside of the carrots to remove any dirt.

Pro Tip:

Shortcut: If you want to skip the peeling process altogether and save time, buy a bag of pre-peeled baby carrots. 

peeled roasted carrots on a baking pan

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?

You can roast these to your desired doneness. When the carrots are done, they will be fork tender but not mushy. The size of the carrots will affect their cooking time so I like to test the thickest ones to ensure they are fully 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 test with a fork or knife.

Serve With

Oven-roasted carrots are simple enough for tonight’s dinner but also belong on a 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:

Roasted Carrots on a plate served with garlic oil.

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

Natasha's Kitchen Cookbook

Roasted Carrots Recipe

4.98 from 43 votes
Author: Natalya Drozhzhin
Roasted carrots on a baking sheet
Roasted Carrots are the perfect side dish. Made with just a few pantry staple ingredients. You'll love the garlic infused oil for serving.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Servings: 6 servings

Roasted Carrots:

  • 2 lb carrots, (small) peeled or scrubbed
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Garlic OIl Topping (Optional):

Instructions

  • 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.

Nutrition Per Serving

126kcal Calories15g Carbs1g Protein7g Fat1g Saturated Fat492mg Sodium484mg Potassium4g Fiber7g Sugar25259IU Vitamin A9mg Vitamin C52mg Calcium1mg Iron
Nutrition Facts
Roasted Carrots Recipe
Amount per Serving
Calories
126
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Sodium
 
492
mg
21
%
Potassium
 
484
mg
14
%
Carbohydrates
 
15
g
5
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
1
g
2
%
Vitamin A
 
25259
IU
505
%
Vitamin C
 
9
mg
11
%
Calcium
 
52
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Side Dish
Cuisine: American
Keyword: baked carrots, oven roasted carrots, roasted carrots
Skill Level: Easy
Cost to Make: $
Calories: 126

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

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Recipe Rating




Comments

  • JESSICA GALLOZA
    April 2, 2024

    I used this recipe for Easter. The carrots I used was rainbow carrots. They was so tasty. They even taste better the next day. Definitely will make this again.

    Reply

  • Ann Kuefner
    March 23, 2024

    I absolutely love your new cookbook! Thank you for the delicious recipes! Perfect for family gifts this year.

    Reply

    • NatashasKitchen.com
      March 23, 2024

      You’re very welcome, Ann!

      Reply

  • Mary Ann Raboin
    March 15, 2024

    I’m getting ready to do the recipe. Looks delicious! Want to be on your email list . . .

    Reply

    • NatashasKitchen.com
      March 15, 2024

      Hi Mary Ann! You can select Subscribe from the menu above and enter your email to subscribe to our newsletter.

      Reply

  • Linda
    March 15, 2024

    I am looking forward to making these with my Easter dinner. Will look so great with the ham and mashed potatoes.

    Reply

  • June Heinz
    March 12, 2024

    I love this flavor and it’s healthier than my usual butter topping!

    Reply

  • Caroline
    January 21, 2024

    Unfortunately I only had enough carrots for half a recipe…they were so good though that I will most definitely be making them again very soon. That garlic oil topper is a serious game changer!!!!

    Reply

    • Natasha's Kitchen
      January 21, 2024

      Hey Caroline, great to hear that you enjoyed them! Thank you so much for this review.

      Reply

  • Serena
    November 11, 2023

    Fabulous recipe! These were so delicious! I did not even get to try them with the garlic oil topping. I did not make the oil in advance while they were roasting. I figured I would whip it up once they came out of the oven, the pan was empty before I could get to it!

    Reply

    • NatashasKitchen.com
      November 11, 2023

      Haha! That’s hilarious. I’m glad they were such a hit. I hope you get to try them with the garlic oil next time.

      Reply

  • Yesenia
    April 5, 2023

    I’m wondering if this can be done in the air fryer, if so how long and what temp?

    Reply

    • NatashasKitchen.com
      April 5, 2023

      Hi Yesenia! I’m sure it can, but I have not tested this specific recipe to advise on the time and temperature. I read through the comments as well and I don’t see that anyone has shared about air frying this. You can experiment with it. Please let us know how it turns out if you try. You can reference my air fryer brussels sprouts recipe HERE. I hope that helps.

      Reply

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