Caramelized at the edges and tender within, this sweet and savory side is kid friendly, healthy, and can pair with whatever you are cooking for dinner tonight.
Most nights, I default to Roasted Brussels Sprouts (for a green veggie) or Roasted Sweet Potatoes (for something starchy and sweeter).
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
Plus, I’m giving you a few yummy, easy ways to season the carrots that will keep your meals feeling fresh.
As with Roasted Sweet Potatoes, the trick to the best roasted carrots of your life is cutting the carrots larger than you think—1 1/2-inch pieces is best.
Unlike Sautéed Carrots, which maintain their size during cooking, roasted carrots shrink significantly in the oven. For this reason, you’ll want to cut them into larger pieces.
The cut carrots look very large on the pan, but trust me, they’ll shrink and roast up just right.
It’s hot enough to caramelize the vegetables, but not so hot the outsides char before the insides are tender.
Roasted Carrots
Delicious honey roasted carrots! These sweet and savory flavors make this a go-to recipe for carrots and a tasty, healthy side.
Prep: 10min
Total: 30min
Yield: 6
Serving Size: 1 (of 6)
Nutrition Facts: servingSize 1 (of 6), calories 114 kcal, Carbohydrate 17 g, Protein 1 g, Fat 5 g, Saturated Fat 1 g, Fiber 4 g, Sugar 10 g, unSaturated Fat 4 g
Ingredients:
- 2 pounds carrots
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey (or pure maple syrup; or 1 additional tablespoon extra virgin olive oil)
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves* (finely chopped, or ½ teaspoon dried thyme)
- 2 tablespoons finely chopped parsley
Instruction:
- Preheat the oven to 400 degrees F. For easy cleanup, line a rimmed baking sheet with parchment paper or a silpat baking mat.
- Scrub the carrots and dry well (no need to peel). If any of the carrots are thick, cut them in half lengthwise (if they are narrow, leave them whole). Cut the carrots crosswise on the diagonal so that they are in 1 1/2-inch slices (the pieces will look large but will shrink once roasted).
- Place the carrots in the center of the baking sheet, then drizzle with the oil and honey. Sprinkle the salt, pepper, and thyme over the top. Toss to coat the carrots evenly.
- Spread them into a single layer (if all of the carrots will not fit in one layer, place half on a second parchment-lined baking sheet and bake in the upper and lower thirds of the oven instead; if the carrots are crowded, they will steam instead of roast). Roast in the oven for 20 to 25 minutes, until the carrots are browned and tender, tossing once halfway through (if the carrots are on two pans, switch the pans’ positions on the upper and lower racks halfway through).
- Sprinkle with the fresh parsley and toss once more to coat. Taste and adjust the seasoning as desired. Enjoy hot.
Easy Oven Roasted Carrots
How to make simple and delicious Roasted Carrots!
Prep: 10min
Total: 40min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: servingSize 1 serving, calories 103 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, Sodium 492 mg, Fiber 4 g, Sugar 7 g
Ingredients:
- 2 pounds carrots (washed, peeled and cut if large)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper (plus additional to taste, as needed)
- chopped parsley (for garnish, optional)
Instruction:
- Preheat oven to 425°F and line a baking sheet pan with parchment paper (for easy clean-up).
- Toss carrots with oil and seasoning.
- Pour onto prepared baking sheet. Arrange carrots in a single layer.
- Bake 18-20 minutes for baby or garden carrots, 25-30 minutes for larger store bought carrots. Ensure carrots are tender when pierced with a fork.
- Serve warm, garnished with parsley if desired.
Roasted Carrots with Thyme
These roasted carrots are cooked in a high temperature oven, which brings out their natural sweetness.
Total: 30min
Yield: 4
Nutrition Facts: servingSize , calories 153, Fat 7 g, Carbohydrate 22 g, Protein 2 g, Saturated Fat 1 g, unSaturated Fat , Sugar 11 g, Fiber 6 g, Sodium 392 mg, Cholesterol 0 mg
Ingredients:
- 2 pounds fresh carrots, peeled
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons fresh chopped thyme (or ½ teaspoon dried), plus more for serving
Instruction:
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
- Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking.
- Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.
How to Make the Simplest, Most Delicious Roasted Carrots – Easy, Inexpensive and Oh, So Good!
FAQ
Should I peel carrots before roasting?
What is the best way to cut carrots for roasting?
Why are my roast carrots hard?
- Garlic (minced, powder or granules)
- Onion powder or granules.
- Black malabar pepper.
- Cinnamon (Cassia for sweeter, Ceylon for sweetness with some more complex savory and vanilla flavors)
- Nutmeg powder.
- Cayenne pepper powder.
- Ginger powder.
- Aleppo chili.
What spices pair well with carrots?
