Roasted Carrots

Prep Time 5 minutes
Total Time 30 minutes
Servings 6 servings

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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.

overhead image of roasted sliced carrots on parchment lined baking sheet.

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.

Need convincing? Just try my Roasted Garlic, Roasted Tomato Soup, or Roasted Potatoes!

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!

Ingredients Needed:

ingredients needed for roasted carrots on white background.
  • 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.
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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!

  1. Season: Peel and chop the carrots, then mix them in a bowl with oil, butter, and seasonings.
  2. Roast: Spread the carrots out on a lined baking sheet, then roast at 425ºF until tender.

FAQs for Roasting Carrots

Is it better to boil or roast 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.

Are Roasted Carrots healthy?

Totally! Carrots themselves are packed with vitamins and nutrients. Roasting them actually releases those vitamins and makes the carrots easier to digest.

Should I peel carrots before roasting?

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.

Why are my roasted carrots hard?

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.

How to store:

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.

metal ladle scooping roasted carrots from pan.

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.

Serving Suggestions

These roasted carrots are so versatile; you can serve them with literally any of your favorite entrees!

I love to serve them alongside Creamy Garlic Chicken, Air Fryer Meatloaf, or Baked Pork Chops!

More Roasted Veggie Recipes You’ll Love

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Roasted Carrots

5 from 25 votes
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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Cuisine American
Course Side Dish
Servings 6 servings
Calories 138cal


  • 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

Nutrition Information

Calories: 138cal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 522mg | Potassium: 490mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25378IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 1mg
Keywords roasted carrots

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Lee says

    Hi Ashley! Do you think I could add fresh broccoli and fresh cauliflower to the baking sheet? Will all those same spices work?

  2. Howie says

    Been grilling carrots in basket/tray for years with a splash oil salt + pepper, tried this and little butter your extra spices bring them to the next level, delish.

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