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.
Roasted Carrots
Get the most out of your root vegetables with Ina Garten’s Roasted Carrots recipe from Barefoot Contessa on Food Network.
Total: 0 30min0
Yield: 6 servings
Nutrition Facts: calories 110 calorie, Fat 7 grams, Saturated Fat 1 grams, Cholesterol 0 milligrams, Sodium 484 milligrams, Carbohydrate 12 grams, Fiber 3.5 grams, Protein 1 grams, Sugar 6 grams
Ingredients:
- 12 carrots
- 3 tablespoons good olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoons freshly ground black pepper
- 2 tablespoons minced fresh dill or parsley
Instruction:
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
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
These easy roasted carrots make the perfect side dish to any meal, whether you’re looking for a simple side to weeknight dinner or your Easter dinner spread.
Prep: 5min
Total: 35min
Yield: 4 serving(s)
Nutrition Facts: calories 175 Calories, Fat 11 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 558 mg, Carbohydrate 14 g, Fiber 6 g, Sugar 10 g, Protein 2 g
Ingredients:
- 15 carrots (2 lbs), peeled and quartered
- 3 tbsp. extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- Freshly chopped parsley, for garnish (optional)
Instruction:
- Preheat oven to 400º. On a large baking sheet, toss carrots with olive oil and season generously with salt and pepper.
- Roast until tender and lightly caramelized, 30 minutes.
- Garnish with parsley, if desired, before serving.
HONEY GARLIC BUTTER ROASTED CARROTS
FAQ
Should I peel carrots before roasting?
Why are my roasted carrots tough?
What spices pair well with carrots?
- 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 is the best way to cut carrots for roasting?
