These Roasted Carrots are the perfect simple and versatile side dish. They’re made with freshly chopped carrots tossed with oil, butter, and the perfect blend of seasonings.
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Is there anything better than an oven-roasted veggie? Or oven-roasted anything, really. The extra caramelized layer of flavor that’s added by roasting food in the oven just can’t be beat by any other cooking methods.
These Roasted Carrots are just another example of how fabulous roasting is. The carrots are seasoned with the perfect blend of spices, then roasted with oil and butter until they’re perfectly soft and slightly caramelized.
Oh, and they take just 5 minutes to prep!
- Carrots: I use large, fresh carrots peeled and sliced into 1/2-inch chunks. You can also use baby carrots but the cook time may need to be adjusted.
- Oil: whatever oil you have on hand is great! Something with a high smoke point and neutral flavor.
- Salted Butter: unsalted will work too, but you may need to add a little extra salt yourself.
- Seasonings: we’re seasoning the carrots with a blend of dried parsley, salt, garlic powder, dried thyme, and black pepper.
How to Roast Carrots
These oven roasted carrots take a quick 5 minutes to prep! Full instructions can be found in the recipe card down below!
- Season: Peel and chop the carrots, then mix them in a bowl with oil, butter, and seasonings.
- Roast: Spread the carrots out on a lined baking sheet, then roast at 425ºF until tender.
FAQs for Roasting Carrots
While this is really up to your own preferences, I think roasting carrots is the way to go. Roasting in the oven with seasonings adds so much flavor depth and deliciousness to the carrots that just can’t be achieved with boiling.
Totally! Carrots themselves are packed with vitamins and nutrients. Roasting them actually releases those vitamins and makes the carrots easier to digest.
You don’t have to, but I do prefer to remove the peel from the carrots before roasting them. If you’d rather not mess with peeling them at all, you can leave it on (wash them well!) or use baby carrots instead.
If your carrots are still hard, then they are likely undercooked. They should be good to go with somewhere between 20-30 minutes of roasting time, but add time as needed so that they’re nice and soft.
Roasted carrots are best right away, but leftovers will last in an airtight container in the fridge for 3-4 days. To reheat, spread out on a baking sheet again and bake for just a few minutes until heated through.
Tips and Notes for Oven Roasted Carrots
- Line the baking sheet. This is optional, but does make cleanup super easy!
- Flip halfway through. We want both sides of the carrot slices to be exposed to the heat so they’re evenly cooked.
- Don’t swap the garlic powder. I don’t recommend swapping the garlic powder for fresh garlic. Fresh garlic can easily burn in the oven.
These roasted carrots are so versatile; you can serve them with literally any of your favorite entrees!
More Roasted Veggie Recipes You’ll Love
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- 2 lbs large carrots* (peeled and cut into ½" thick slices)
- 2 tablespoons oil
- 2 tablespoons salted butter
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- Preheat oven to 425 degrees and line a baking sheet with parchment paper (optional).
- Toss all ingredients together in a large bowl to combine.
- Spread on baking sheet in an even layer and roast for 10-15 minutes. Flip, and continue roasting until tender, about 10-15 more minutes depending on your preference.
- You can swap for pre-washed baby carrots and skip the chopping
- I don’t recommend swapping the garlic powder for fresh garlic as it can burn
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