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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.

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

Roasted carrots served on a platter

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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.

Ingredients for the roasted carrots

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:

  1. Preheat the oven. Clean and chop carrots if necessary.
  2. Place carrots on a baking sheet. Drizzle with oil and seasoning. 
  3. Bake carrots for about 20 minutes or until tender. 
  4. Serve drizzled with garlic-infused oil.
Carrots on a baking pan ready to be roasted.

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.

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. 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. 

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? 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:

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:

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Roasted Carrots Recipe

5 from 34 votes
Author: Natalya Drozhzhin
Roasted Carrots recipe on 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: roasted carrots, roasted vegetables, side dish
Skill Level: Easy
Cost to Make: $3-$5
Calories: 126

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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

Read comments/reviewsAdd comment/review

  • 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

  • Catherine
    March 30, 2023

    This recipe looks delicious but could you tell me what you mean by “small” when referring to the carrots. Thanks so much.

    Reply

    • NatashasKitchen.com
      March 30, 2023

      Hi Catherine! They just need to be smaller and thinner (they come in many sizes). See the picture reference above to get an idea. I hope you love the recipe. 🙂

      Reply

  • varash
    February 6, 2023

    Hello. Thank you very much for delicious recipes and so structured website. I have a quick question:
    when you say “drizzle with oil and seasoning”, what kind of seasoning do you refer to?

    Reply

    • NatashasKitchen.com
      February 6, 2023

      Hi Varash! In the recipe card above you will see the ingredients listed for the garlic oil topping that I recommended for the recipe. 🙂

      Reply

  • Victoria
    December 18, 2022

    Absolutely delicious and a show-stopper. I served these just as shown for a dinner party and they were beautiful. Got “oohs and ahhs”. And …. I tossed the trimmed tops out for the wild rabbits and they were gone within hours! Ha. A win-win.

    Reply

    • NatashasKitchen.com
      December 19, 2022

      That’s wonderful, Victoria! Thank you for the review. I’m so glad it was a hit!

      Reply

  • Helen Chant
    October 10, 2022

    I’ve often wondered why the green tops are left on. You can’t eat them, right?
    Is it just for presentation appearance, or is there another reason?
    Love your recipes😊

    Reply

    • Natasha's Kitchen
      October 10, 2022

      Hi Helen, are you referring to the parsley? They can be eaten and they’re great for presentation too!

      Reply

    • Victoria
      December 18, 2022

      Leaving on the tops of the carrots and part of the green is just for looks, and it looks great! Wonderful presentation.

      Reply

  • Sharon Beverly
    October 10, 2022

    This is my favorite way to prepare carrots. We also love parsnips (peeled and sliced in half lengthwise) prepared the same way and roasted on the same pan with the carrots.

    Reply

    • NatashasKitchen.com
      October 10, 2022

      We love roasted carrots! 🙂

      Reply

  • Amanda
    December 26, 2021

    These tasted and looked beautiful 😋 another awesome recipe from your site Natasha. Thank you so much.
    I have a recipe for Brazilian cheese bread that I think you would’ve loved Natasha. Send me an email if you would like to have a copy of it for your blog. Keep up the awesome work 😘

    Reply

    • Natasha's Kitchen
      December 27, 2021

      Thank you for your great comments and feedback. Feel free to share that recipe via our contact form on my website. I love receiving recipe suggestions!

      Reply

  • Jan
    November 24, 2021

    Hi Natasha, could you cook the garlic oil topping slightly before drizzling or is it best not to?

    Reply

    • Natashas Kitchen
      November 24, 2021

      Hi Jan, I haven’t tried that before myself. If you happen to test that, please let us know how you like it!

      Reply

      • Stephanie Hale
        February 24, 2022

        I cooked the carrots with the garlic oil topping and it was absolutely delicious! Made it a few days ago and again tonight!

        Reply

        • Natasha's Kitchen
          February 24, 2022

          Sounds awesome, I’m glad you loved it!

          Reply

  • Kate
    June 16, 2021

    So good and such an easy side dish. Carrots aren’t my favorite vegetable but I can eat a plateful of these!

    Reply

    • Natashas Kitchen
      June 16, 2021

      Don’t they make a beautiful dish!! I’m so glad you enjoyed it, Kate!

      Reply

  • Janice Tillman
    April 28, 2021

    I now have found a way to eat carrots! Nothing ever worked for me, until I found this method. Thank you for this recipe😁

    Reply

    • Natashas Kitchen
      April 28, 2021

      I’m so glad this was helpful Janice!

      Reply

  • Janice Tillman
    April 1, 2021

    Love this method ! They are delicious, and easy. The roasting and caramelizing gives carrots a whole new taste. This will be a go to side from now on.

    Reply

    • Natashas Kitchen
      April 1, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Lana
    February 17, 2021

    Hello Natasha. The picture shows avocado oil but the ingredients mention olive oil. Which one?

    Reply

  • Bonnie
    December 14, 2020

    These look wonderful but where can I buy carrots with green tops still on? Our grocery just doesn’t have those.

    Reply

    • Natashas Kitchen
      December 14, 2020

      Hi Bonnie, we get them at our local grocery store. I would ask the produce stockers; sometimes, you may find them in the organic section.

      Reply

  • Lynn
    December 3, 2020

    These carrots look so much skinnier than the ones I get in bag at grocery store. Should I split the bigger ones in half?

    Reply

    • Natasha's Kitchen
      December 4, 2020

      Hello Lynn, yes that will work too.

      Reply

  • Bernie
    November 27, 2020

    I cut the carrots and drizzled avocado oil on them and garlic. When I reread the recipe it says to drizzle after they’re cooked. Hopefully this doesn’t ruin them. To late now.

    Reply

    • Natashas Kitchen
      November 27, 2020

      I hope you love this recipe, Bernie!

      Reply

  • Marlen Bihun
    November 21, 2020

    I only have one oven in my humble home; how do you manage a roast with your baked sides??

    Reply

    • Natasha
      November 22, 2020

      Hi Marlen, if you have multiple racks, you can often roast carrots along with whatever else you are baking on a separate rack then adjust the bake time depending on how long your roast is baking for and bake the carrots until they reach your desired tenderness.

      Reply

  • Priya Shone
    November 18, 2020

    Happy Birthday Natasha…Mine was on November 13th😊

    Reply

    • Natasha's Kitchen
      November 18, 2020

      Thank you so much. Oh nice, Happy Birthday to you too! I hope you had a great one.

      Reply

  • malak
    November 18, 2020

    if a recipe is noted what means and happy birthday natasha i hope you are safe you and your family

    Reply

    • Natashas Kitchen
      November 18, 2020

      Thank you Malak!

      Reply

  • Victor
    November 17, 2020

    Hi, Natasha – what about temperature for roasting?

    Reply

    • Natashas Kitchen
      November 18, 2020

      Hi Victor, we have that listed on step one: “425 degrees”. I hope that helps!

      Reply

  • Trang
    November 17, 2020

    If anyone is looking for ways to get their kids to eat veggies, try this! Roasting them makes it more kid friendly. Love!

    Reply

    • Natasha's Kitchen
      November 17, 2020

      Thanks for your recommendation, Trang. We appreciate it!

      Reply

  • Beth
    November 17, 2020

    This looks so delicious and tasty! My husband is going to like this recipe! So excited!

    Reply

    • Natasha
      November 17, 2020

      I’m glad you’re excited. I hope you both love this roasted carrots recipe.

      Reply

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