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Sweet and savory Roasted Carrots are caramelized at the edges and tender within—a kid-friendly side dish that pairs with whatever you’re cooking for dinner tonight! Ready in just 30 minutes.

roasted carrots with herbs in a bowl

Why You’ll Love This Oven-Roasted Carrots Recipe

  • Sweet and Savory. Just a tablespoon of honey (or pure maple syrup) gives these roasted carrots an irresistible glaze, amping up the sweetness without overwhelming their savory side.
  • Quick and Easy Prep. These perfectly roasted carrots can be on your table in just 30 minutes flat. You can even skip peeling them if you like!
  • Budget-Friendly. Carrots are one of the most affordable fresh veggies. (Looking for more long-lasting, inexpensive produce? Check out this Sautéed Cabbage.) Plus, 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). Whether you’re looking for Thanksgiving side dishes or a simple weeknight side dish, roasting carrots is a nice way to change it up, and they pair well with everything.
a sheetpan with sweet roasted carrots sprinkled with herbs

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 —

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.
  • Olive Oil. 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). I leave it as optional, but if you are cooking for kids, it certainly helps make them extra enticing! If you don’t want to make roasted carrots with honey, maple syrup or additional olive oil will also work.
  • 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.

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 roasted whole carrots 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.

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.
Roasted whole carrots being prepared on a sheet pan
  1. Season. Use simple salt and pepper, or try one of the variations below.
A sheet pan with roasted carrots maple syrup
  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!

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. (To upgrade even further, try garlic Parmesan roasted carrots by finishing them with a sprinkle of Parmesan cheese.)
  • Honey Balsamic Roasted Carrots. Add a drizzle of balsamic vinegar just before serving.
  • Roasted Carrots Maple Syrup. Swap the honey for pure maple syrup.
  • Hot Honey Roasted Carrots. Swap the regular honey in the recipe for your favorite hot honey.
  • 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.
Sheet pan roasted carrots being picked up with a spoon

Leftover Ideas

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

What to Serve with Roasted Carrots

a bowl with honey glazed 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. It’s the best way to cut carrots for roasting!
  • 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.
  • Don’t Crowd the Pan. 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.
Honey roasted carrots with herbs

Roasted Carrots

4.79 from 55 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

Ingredients
  

  • 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

Instructions
 

  • Preheat the oven to 400°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.

Notes

  • *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°F, just until the carrots are hot. You also can rewarm them in a skillet or the microwave.

Nutrition

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

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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 wellplated.com 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!

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4.79 from 55 votes (45 ratings without comment)

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28 Comments

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  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

      1. Just wanted you to know that I’ve made these many times for those who need a meal due to illness etc. The carrots are always the recipe they ask for.5 stars

      1. Thanks so much will try today for our family Thanksgiving – – Wish me luck! will let you know how it goes

      2. Thanks so much will try today for our family Thanksgiving – – Huge success – the crockpot kept them warm and didn’t overcook. gave them another quick stir before serving. Pot was empty except for 3 pieces! Thank you for this wonderful recipe.5 stars

  7. So good! Sweet and salty. Made a half batch with dried thyme and a lil extra maple syrup and it was perfect. My anti carrot husband ate all of his lol. Cut following the measurements and mine took 30 minutes to reach a nice al dente bite🙂5 stars