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.
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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.
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:
- Preheat the oven. Clean and chop carrots if necessary.
- Place carrots on a baking sheet. Drizzle with oil and seasoning.
- Bake carrots for about 20 minutes or until tender.
- Serve drizzled with garlic-infused oil.
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.
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.
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:
- Juicy Roasted Chicken – our go-to rotisserie chicken
- Pan-Seared Steak – cooked to perfection
- Filet Mignon – in a creamy mushroom sauce
- Baked Salmon – this can roast in the oven at the same time
- Meatloaf – juicy and tender with the best glaze
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:
- Smashed Potatoes – crisp, crunchy and so satisfying
- Roasted Sweet Potatoes – Caramelized with bites of bacon
- Oven-Roasted Baby Red Potatoes – crisp and tender
- Air Fryer Brussels Sprouts – super crispy, super fast
- Air Fryer Asparagus – An easy, impressive side dish
Roasted Carrots Recipe
Ingredients
Roasted Carrots:
Garlic OIl Topping (Optional):
- 2 garlic cloves
- 2 Tbsp olive oil
- 1 tsp parsley
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
Natalya Drozhzhin
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
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.
I’m wondering if this can be done in the air fryer, if so how long and what temp?
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.
This recipe looks delicious but could you tell me what you mean by “small” when referring to the carrots. Thanks so much.
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. 🙂
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?
Hi Varash! In the recipe card above you will see the ingredients listed for the garlic oil topping that I recommended for the recipe. 🙂
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.
That’s wonderful, Victoria! Thank you for the review. I’m so glad it was a hit!
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😊
Hi Helen, are you referring to the parsley? They can be eaten and they’re great for presentation too!
Leaving on the tops of the carrots and part of the green is just for looks, and it looks great! Wonderful presentation.
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.
We love roasted carrots! 🙂
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 😘
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!
Hi Natasha, could you cook the garlic oil topping slightly before drizzling or is it best not to?
Hi Jan, I haven’t tried that before myself. If you happen to test that, please let us know how you like it!
I cooked the carrots with the garlic oil topping and it was absolutely delicious! Made it a few days ago and again tonight!
Sounds awesome, I’m glad you loved it!
So good and such an easy side dish. Carrots aren’t my favorite vegetable but I can eat a plateful of these!
Don’t they make a beautiful dish!! I’m so glad you enjoyed it, Kate!
I now have found a way to eat carrots! Nothing ever worked for me, until I found this method. Thank you for this recipe😁
I’m so glad this was helpful Janice!
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.
That’s just awesome! Thank you for sharing your wonderful review!
Hello Natasha. The picture shows avocado oil but the ingredients mention olive oil. Which one?
Hi Lana, I used this olive oil.
These look wonderful but where can I buy carrots with green tops still on? Our grocery just doesn’t have those.
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.
These carrots look so much skinnier than the ones I get in bag at grocery store. Should I split the bigger ones in half?
Hello Lynn, yes that will work too.
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.
I hope you love this recipe, Bernie!
I only have one oven in my humble home; how do you manage a roast with your baked sides??
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.
Happy Birthday Natasha…Mine was on November 13th😊
Thank you so much. Oh nice, Happy Birthday to you too! I hope you had a great one.
if a recipe is noted what means and happy birthday natasha i hope you are safe you and your family
Thank you Malak!
Hi, Natasha – what about temperature for roasting?
Hi Victor, we have that listed on step one: “425 degrees”. I hope that helps!
If anyone is looking for ways to get their kids to eat veggies, try this! Roasting them makes it more kid friendly. Love!
Thanks for your recommendation, Trang. We appreciate it!
This looks so delicious and tasty! My husband is going to like this recipe! So excited!
I’m glad you’re excited. I hope you both love this roasted carrots recipe.