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.
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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.
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.
The Directions
- Cut the Carrots. You don’t need to peel carrots before roasting, but you certainly can if you prefer.
- Season. Use simple salt and pepper, or try one of the variations below.
- Spread Into a Single Layer. This is key to make sure your carrots are not mushy.
- 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. Air Fryer Carrots are a delish and quick way to enjoy this veggie!
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
- Chicken. Baked Bone-In Chicken Breast or Grilled Chicken Breast are classic pairings with this easy side dish.
- Pork. For a special, homey meal, pair carrots with Air Fryer Pork Chops.
- Quinoa. Carrots are a yummy addition to quinoa recipes like this Quinoa Salad.
- More Veggies! Feel free to toss other root vegetables on the sheet pan with carrots, like this Roasted Potatoes and Carrots recipe.
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.
Roasted Carrots
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 servings
Delicious honey roasted carrots! These sweet and savory flavors make this a go-to recipe for carrots and a tasty, healthy side.
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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 ¼ teaspoons kosher salt
- ½ 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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