Oven Roasted Carrots Recipe
Easy Oven Roasted Carrots make a simple yet flavorful side dish, perfect for any night of the week or holiday table. Their natural sweetness intensifies as they roast to caramelized perfection.
These tender carrots pair beautifully with everything from roast chicken to grain bowls. With just a few ingredients and one pan, they’re ready in under an hour.
What You’ll Need for These Easy Oven Roasted Carrots
- Carrots – The star of the dish, their earthy sweetness deepens as they roast; both baby and large carrots work beautifully.
- Olive oil – Adds richness and helps the carrots caramelize to golden, crispy edges.
- Kosher salt – Enhances the natural sweetness and balances the flavor.
- Black pepper – Adds just a touch of warmth and bite.
- Fresh parsley – A pop of color and freshness to finish, optional but brightens the plate.
Let’s Roast! How to Make Easy Oven Roasted Carrots
Start by preheating the oven to 425°F and lining a sheet pan with parchment for easy cleanup. Toss the peeled and trimmed carrots with olive oil, salt, and pepper until evenly coated.
Spread them in a single layer so they roast evenly and don’t steam. Bake until tender and slightly caramelized—around 18–20 minutes for baby carrots and up to 30 minutes for larger ones.
Serve them warm, garnished with parsley if desired, and enjoy the simplicity of this fuss-free side dish.
Roasting Tips & Tasty Twists
For best results, use evenly sized carrots to ensure they cook at the same rate. Baby carrots or young garden carrots roast faster and can often be left whole. Larger store-bought carrots should be cut into uniform chunks—about 1½ inches works well—to avoid undercooked centers.
If you’re in the mood for a little extra flavor, drizzle with a spoonful of honey or sprinkle with brown sugar before roasting for a touch of natural sweetness. A dash of smoked paprika or cumin can also lend a more savory depth.
Carrots pair well with fresh thyme or rosemary, so feel free to toss in a few sprigs before baking for a more herbaceous variation.
Storing and Reheating Roasted Carrots
Leftovers can be stored in an airtight container in the fridge for up to four days. To reheat, simply pop them back in a 375°F oven for about 10 minutes to revive their crisp edges. You can also warm them in a skillet over medium heat or microwave in short bursts, though they’ll be softer.
Roasted carrots freeze well, too—store them flat in a freezer-safe bag for up to two months. Thaw overnight in the fridge and reheat in the oven or skillet for best texture.
Oven Roasted Carrots Recipe
Ingredients
- 2 pounds carrots peeled, washed, and chopped if oversized
- ¼ teaspoon freshly ground black pepper with more as needed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- Chopped fresh parsley optional, for garnish
Instructions
- Set the oven to preheat at 425°F and prepare a baking sheet by lining it with parchment paper for easy clean-up. Combine the carrots with olive oil, salt, and black pepper, ensuring they are well coated. Spread them out evenly on the baking sheet in a single layer to promote even roasting. For smaller carrots, such as baby or garden varieties, bake for 18–20 minutes; for larger, store-bought carrots, extend the roasting time to 25–30 minutes or until they are fork-tender. Serve immediately, garnished with chopped parsley if preferred.