This post may contain affiliate links. Please read our disclosure policy.

Carrots are a vegetable I take for granted. Not anymore thanks to Roasted Carrots! Caramelized at the edges and tender within, this sweet and savory side is kid-friendly, healthy, and can pair with whatever you are cooking for dinner tonight.

a white bowl with herb honey roasted carrots

Why You’ll Love This Carrot Recipe

  • Nutritious. Carrots are packed with vitamins, especially vitamin A.
  • Delicious. A tablespoon of honey (or pure maple syrup) gives these carrots an irresistible glaze.
  • Fast Prep. You can even skip peeling carrots if you like!
  • Budget-Friendly. Carrots are one of the most affordable types of produce. (Looking for more long-lasting, inexpensive produce? Check out this Sautéed Cabbage.)
  • Long Refrigerator Life. Carrots can last for 3 to 4 weeks in the refrigerator, making them convenient to keep on hand.
  • A Nice Change of Pace. Most nights, I default to Roasted Brussels Sprouts (for a green veggie) or Roasted Sweet Potatoes (for something starchy and sweeter). Roasting carrots is a nice way to change it up.
a bowl with roasted carrots

Reasons to Love Carrots

Today I’ve included a recipe for the absolute best roasted carrots.

Plus, I’m giving you a few yummy, easy ways to season the carrots that will keep your meals feeling fresh.

5 Star Review

“These are delicious and so easy. I sold them to my family as “carrot fries” and they gobbled them up. This one is definitely a keeper.”

— Beckey —
a sheetpan with roasted carrots sprinkled with herbs

How to Make the Best Roasted Carrots

The Ingredients

  • Carrots. Roasting is a healthy, tasty way to cook carrots. The oven brings out their natural sweetness. Carrots are packed with potassium, fiber, and vitamins.

Using Baby Carrots

  • The vegetables labeled “baby carrots” that are sold in most U.S. grocery stores are actually peeled, cut portions of mature carrots (an actual baby carrot would be one that is harvested prior to growing to full maturity, which is not the case for most sold conventionally).
  • Personally, I prefer the texture and flavor of whole, larger carrots for roasting and save baby carrots for snacking.
  • That said, you can follow this same recipe for roasted baby carrots. Check them a few minutes early and adjust the cooking time as needed.
  • Olive Oil. Heart-healthy olive oil is key to helping the carrots caramelize and keeps them from drying out or burning.
  • Honey. Honey enhances the flavor of carrots (hence why I use it in these Crockpot Carrots) and makes the carrots a little sticky and sweet. I leave it as optional, but if you are cooking for kids, it certainly helps make the carrots extra enticing!

Dietary Note

If you don’t want to use honey for these roasted carrots, maple syrup or additional olive oil will also work. This swap will also make the roast carrots vegan.

  • Herbs. While you can make roasted carrots with just good ol’ S&P, adding a mix of dried and/or fresh herbs gives them another dimension of savoriness.

The Directions

carrots on a cutting board with a knife
  1. Cut the Carrots. You don’t need to peel carrots before roasting, but you certainly can if you prefer.
a sheet pan of carrots drizzled with olive oil and honey for roasting
  1. Season. Use simple salt and pepper, or try one of the variations below.
a sheetpan with roasted carrots
  1. Spread Into a Single Layer. This is key to make sure your carrots are not mushy.
  2. Roast. At 400 degrees F, carrots roast in 20 to 25 minutes. ENJOY!
roasted carrots on a sheet pan with a spoon

Recipe Variations

  • Parmesan. Sprinkle the carrots with 2 tablespoons of grated Parmesan prior to serving or during the last few minutes of roasting.
  • Mediterranean. Add a pinch of dried oregano and cumin with the thyme. Sprinkle the roasted carrots with feta and mint prior to serving.
  • Sweet and Spicy. Omit the thyme. Roast the carrots with a few pinches of chili powder, a pinch of cinnamon, and a pinch of cayenne.
  • Garlic Roasted. Omit the honey. Toss the carrots with 1/2 to 1 teaspoon garlic powder prior to roasting.
  • Balsamic. Add a drizzle of balsamic vinegar just before serving.
  • Maple. Swap the honey for pure maple syrup.

Storage Tips

  • To Store. Roasted carrots can last in an airtight container in the refrigerator for up to 4 days.
  • To Reheat. Arrange carrots in a single layer on a lightly oiled baking sheet. Reheat at 400 degrees F, just until the carrots are hot. You also can rewarm them in a skillet or the microwave.

Meal Prep Tip

Chop the carrots up to 3 days in advance and store in the refrigerator, then roast away.

Leftover Ideas

Add roasted carrots to your next green salad, blend them into Roasted Carrot Soup, or doctor up your Roasted Vegetable Salad.

roasted carrots with herbs in a bowl

What to Serve with Roasted Carrots

Recipe Tips and Tricks

  • Cut the Carrots Large. Unlike Sautéed Carrots, which maintain their size during cooking, roasted carrots shrink significantly in the oven. For this reason, you’ll want to cut them into larger pieces—about 1 1/2-inches long.
  • Cut on the Bias. A bias (diagonal) gives the nicest presentation, but regular pieces work well too.
  • Roast at a High Temperature. The best temperature for roasting most vegetables is 400 degrees F. It’s hot enough to caramelize the vegetables, but not so hot the outsides char before the insides are tender.
  • Mix-In Other Vegetables. You can combine carrots with other vegetables that cook in a similar amount of time. Try Roasted Potatoes and Carrots, Roasted Carrots and Broccoli, or make your own medly of Oven Roasted Vegetables.

Roasted Carrots

4.63 from 32 votes
Delicious honey roasted carrots! These sweet and savory flavors make this a go-to recipe for carrots and a tasty, healthy side.

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Servings: 6 servings


  • 2 pounds carrots
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey or pure maple syrup; or 1 additional tablespoon extra virgin olive oil
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon fresh thyme leaves* finely chopped, or ½ teaspoon dried thyme
  • 2 tablespoons finely chopped parsley


  • Preheat the oven to 400 degrees F. For easy cleanup, line a rimmed baking sheet with parchment paper or a silpat baking mat.
  • Scrub the carrots and dry well (no need to peel). If any of the carrots are thick, cut them in half lengthwise (if they are narrow, leave them whole). Cut the carrots crosswise on the diagonal so that they are in 1 1/2-inch slices (the pieces will look large but will shrink once roasted).
  • Place the carrots in the center of the baking sheet, then drizzle with the oil and honey. Sprinkle the salt, pepper, and thyme over the top. Toss to coat the carrots evenly.
  • Spread them into a single layer (if all of the carrots will not fit in one layer, place half on a second parchment-lined baking sheet and bake in the upper and lower thirds of the oven instead; if the carrots are crowded, they will steam instead of roast). Roast in the oven for 20 to 25 minutes, until the carrots are browned and tender, tossing once halfway through (if the carrots are on two pans, switch the pans’ positions on the upper and lower racks halfway through).
  • Sprinkle with the fresh parsley and toss once more to coat. Taste and adjust the seasoning as desired. Enjoy hot.


  • *Fresh thyme has a much better flavor than dried. It’s worth using the fresh here, though dried can work in a pinch.
  • TO STORE: Roasted carrots can last in an airtight container in the refrigerator for up to 4 days.
  • TO REHEAT: Arrange it in a single layer on a lightly oiled baking sheet. Reheat at 400 degrees F, just until the carrots are hot. You also can rewarm them in a skillet or the microwave.


Serving: 1(of 6)Calories: 114kcalCarbohydrates: 17gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gPotassium: 488mgFiber: 4gSugar: 10gVitamin A: 25260IUVitamin C: 9mgCalcium: 51mgIron: 1mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Frequently Asked Questions

Why Are My Carrots Not Crispy?

If your roasted vegetables aren’t crispy, it is likely because you overcrowded the pan. This will cause the vegetables to steam instead of roast. Be sure the carrots are in a single layer and the pieces are not touching. If they are, divide them between two sheet pans and roast in the upper and lower thirds of your oven.

Can I Make This Recipe with Baby Carrots?

Absolutely! No changes to the recipe are needed. Simply keep an eye on them and adjust the cooking time as needed.

How Long Do Carrots Need to Roast?

How long to roast carrots varies based on the size of your pieces and how crowded the pan is. For 1 1/2-inch slices that are not touching, roast the carrots for 20 to 25 minutes at 400 degrees F. If you cut the pieces smaller or if your oven runs cool or hot, you may need to adjust that cooking time. I recommend checking at the 20-minute mark to be safe.

Can I Make Carrots in the Air Fryer?

I haven’t tried to make air fryer roasted carrots, but I think they would be tasty. Cut the carrots into larger pieces (about 2 inches), add the oil, honey, spices, and herbs as directed, then air fryer the carrots at 360 degrees F for 15 to 18 minutes, until fork tender.

Are Roasted Carrots a Good Holiday Side Dish?

Yes, roasted carrots are the perfect addition to any holiday dinner! Serve them for Easter, Thanksgiving (with the perfect roasted turkey), Christmas, or any other holiday.

Related Recipes

Roasting vegetables transforms them into a delicious, nutritious side that even picky eaters will enjoy.

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. These are delicious and so easy. I made a small tweak by mixing them up with a tablespoon of butter and maple syrup at the end. I sold them to my family as “carrot fries” and they gobbled them up. This one is definitely a keeper.5 stars

  2. I clicked on this link because it said it was a whole 30 recipe but honey is not allowed. Just disappointed that I didn’t find something new.

    1. Hi Michelle! You are right, honey wouldn’t be compliant. I labeled this recipe Whole30 since the honey is such a small amount and is optional. When a recipe is this easy to tweak, I still label it “Whole30” enable to give my readers following Whole30 more recipe options. I hope that helps explain it.

  3. The best!!! Made according to recipe and sprinkled with a little shredded parmesan. So so yummy and will definitely make again!!5 stars

  4. I used peeled baby carrots and added to 35 minutes, perhaps because they were not at room temperature when I put them in the oven.5 stars

    1. Hi Suzanna, thank you for your feedback on using baby carrots. I feel like they would definitely cook up a little differently.

  5. Hello,

    I just want to correct something on the recipe. I cut the carrots smaller than the recommended size and the carrots weren’t even close to baked, let alone brown. It took approximately 1 hour. ( F.Y.I I do have a oven thermometer, and the oven was 400 degrees).

    1. I’m sorry to hear you had trouble with the recipe, P. The timing has worked well for myself (and others) so I wished it would of been a hit for you too.

  6. I peeled and washed my carrots then cut them diagonally into smaller pieces. Then used Herbs from Provence, S&P, 400 degrees for 30min. These were amazing! I paired with crispy skin salmon and rice.5 stars