Roasted Carrots Recipe
These roasted carrots are sweet, savory, and full of caramelized flavor. With minimal ingredients and endless variation options, they’re a crowd-pleasing side dish for any meal—from weeknight dinners to holiday feasts.
Equipment
- Baking sheet (rimmed)
- Parchment paper or silicone mat
- Large mixing bowl
- Chef’s knife + cutting board
- Oven thermometer (optional but helpful)
- Tongs or spatula
Ingredients
- 1 ½ lbs carrots (peeled and cut into sticks or rounds)
- 2 tbsp olive oil or avocado oil
- ¾ tsp kosher salt
- ½ tsp black pepper
- 2 cloves garlic, minced (optional)
- 1 tsp fresh herbs (rosemary, thyme, or parsley), chopped
Optional Add-Ons
- 1 tbsp maple syrup or honey
- ¼ tsp cumin, paprika, or chili flakes
- 1 tbsp balsamic glaze (drizzled after roasting)
- ¼ cup feta or goat cheese, crumbled
- Orange zest, toasted nuts, or seeds for garnish
Instructions
- Preheat oven to 400°F (204°C). For deeper browning, use 425°F (218°C).
- Prep carrots: Peel and cut into evenly sized sticks or rounds. Thicker carrots may be halved lengthwise.
- In a bowl, toss carrots with olive oil, salt, pepper, and any additional spices or garlic.
- Arrange in a single layer on a parchment-lined baking sheet—avoid overcrowding.
- Roast for 25–35 minutes, flipping once halfway through. Look for golden-brown edges and fork-tender centers.
- Garnish with fresh herbs, cheese, or glaze as desired.
- Serve immediately for best texture.
Notes
- Carrot Types: Rainbow or heirloom carrots add color, but all varieties work.
- Want extra crispy tips? Roast without parchment for the last 5 minutes.
- To reheat: Use an oven at 375°F or an air fryer for best results.
- Make it sweeter: Add a drizzle of maple syrup before roasting and orange zest afterward.
- Flavor swap: Try a Moroccan mix of cumin + cinnamon + honey.