Easy Oven Roasted Carrots

An easy no-fail recipe for the best Oven Roasted Carrots! These perfect roasted carrots are naturally sweet with a touch of savory from fresh herbs and spices! They'll be your go-to side dish for any weeknight meal. Simple and healthy root vegetables are great for meal prep, naturally gluten-free, vegan, allergy-free, and paleo! Deliciously kid-friendly and great for holidays too!

Ever wonder how to make perfect roasted carrots? This no-fail easy recipe will turn a bunch of raw whole carrots into mouthwatering carrot coins, perfecting browned and caramelized by their own sugars and lightly seasoned with savory herbs and spices. It's the best way to turn vegetables into a delicious side dish that any picky eater will devour! These carrots come out so tender and can be seasoned and sliced any way you want!

Sweet and Savory

These roasted carrots come out perfectly sweet and savory. It's the ideal balance of flavors that guarantee your mouth will be watering. The natural sugars in the raw carrots produce golden caramelized edges and develop the most delicious concentrated sweet flavor notes. It goes so well with a splash of high-quality olive oil, some salt and pepper, and herbs like thyme and parsley! You don't need any crazy additions since these carrots basically flavor themselves while roasting!

Healthy and Simple Side Dish

Turning humble vegetables into a delicious showstopper for the dinner table doesn't have to be difficult! Letting the simplicity and natural flavors shine, these oven-roasted carrots are naturally:

• Gluten-Free
• Vegan & Vegetarian
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Coconut-Free, Corn-Free)
• Paleo & Grain-Free
• Sugar-Free
• Low-Carb & Keto-Friendly (in small quantities)
• Kid-Friendly
• Customizable Seasonings
• A Make-Ahead & Meal Prep Essential
• Simple Side Dish or Healthy Addition to Bowls, Salads, Lunches
• Great For Potlucks & Holiday Gatherings to Feed a Crowd

Fast Facts About Carrots

Carrots come in more colors than just standard orange! Heirloom varieties include purple, yellow, white, and even various shades of red and pink! These root vegetables can be eaten raw, steamed, or cooked. With a good wash, you don't need to peel the outer skin or a carrot. Even the top carrot greens are edible and are a perfect substitute for fresh herbs like parsley. Toss them chopped up in salads or veggie burgers!

• One serving of carrots is ½ cup and has 25 calories, 6g carbs, 2g fiber, 3g sugar, 0.5g protein.
• They're packed with vitamins, minerals, and antioxidants including RDAs of 73% Vitamin A, 9% Vitamin K, 8% potassium and fiber, 5% Vitamin C, 2% calcium, and iron per ½ cup serving. (RDA = Recommended Daily Allowance).
• Baby carrots are not just "small carrots". They are blemished (imperfect) carrots that get cut, peeling, and shaped into the tiny, crunchy, stackable veggie we all know and love.
• Cooking carrots is "healthier" than eating them raw. Raw carrots only give you about 3% of the beta-carotene they contain. By cooking them, they can release up to 40%! Roasting and baking are the best methods since nutrients will be lost when boiled. (They are really good for your immune system!)
• Carrots, like other beta-carotene-rich foods (sweet potatoes, oranges, pumpkin, etc), can give your skin a slight orange hue when frequently eaten in large quantities (Believe me, I know!)

Minimal Ingredients

• Fresh Whole Carrots: You'll want whole unpeeled carrots. You can buy them by the bag with their top greens already cut off or a bunch with the greens still attached.
• Olive Oil: You don't need a lot, just a splash of some high-quality olive oil to help with roasted and amp up the flavor!
• Seasonings: You can choose any spices you'd like for your carrots. This recipe uses basic salt, black pepper, and some dried thyme.
• Fresh Herbs: Some fresh chopped parsley or dill would be perfect for your carrots. I like to add some before and after the roasting process for ultimate flavor and presentation.

Other Seasoning Options

• Dried or fresh herbs like rosemary, sage, thyme, parsley, dill, mint, chives.
• Savory spices like cumin, chili powder, onion powder, garlic powder, curry powder, red pepper flakes.
• Sweet spices like cinnamon, allspice, ginger, nutmeg, cloves.
• Sugars can be added like vegan honey, maple syrup, agave, molasses, or brown sugars.
• Other fats like vegan butter, sesame oil, browned butter, etc.
• Vinegar or acids like balsamic, sherry, orange, or lemon.

How To Oven Roast Carrots

1. Prep your carrots by washing and slicing.
2. Season and toss your carrot in a bowl to coat.
3. Roast on a baking sheet until browned and tender.

Do You Need To Peel Carrots Before Roasting?

No, you don't! First, it's a pain and no one has time for it! Second, you don't need to waste that outer layer! Some people say they prefer the cleaner look, but you won't even be able to tell once the carrots have browned in the oven!

How Should You Cut Carrots For Roasting?

If you are using large whole carrots, slicing the carrots into ¼-inch to ½-inch thick coins is best. I like to cut them on a diagonal for a nice oval shape. You can cut straight coins too, just make sure your cuts are of equal size so they brown evenly. Don't make them too thin as the carrots do shrink a bit after being baked in the oven. If you use baby carrots or a small, thin variety of petite carrots, you can leave them whole.

Can You Roast Carrots Without Oil?

If you want to roast your vegetables without oil make sure the carrots have ample room on the sheet pan and toss them a few times during the roasting process. Adding a splash of vinegar or a sugar source like maple syrup will help the carrots roast. Without oil, they may not brown as well and tend to come out softer and chewier. You will also need to roast at a higher temperature.

What Temperature Should You Roast Carrots At?

Roast your carrots at 400°F to 425°F. If you are roasting a small cut of carrots, 400°F is fine. If you are roasting larger cuts or a larger quantity, 425°F is ideal. The oven needs to be at a high temperature, otherwise, your carrots will steam on the baking sheet and not brown. If you are roasting without oil, make sure your oven is at 450°F.

How Long Should You Roat Carrots?

Just about 25 minutes is the perfect about of time to get your carrots to optimal tenderness. Just the right amount of time to become fork-tender, slightly soft, but still hold shape and not come out mushy. This will vary by the size of your cut, but the general rule of thumb will be 25-30 minutes at 400°F and 20-25 minutes at 425°F.

What So Serve Your Carrots With

Your carrots will make a great starchy vegetable side dish for any weeknight dinner! You really can't go wrong, but some fantastic pairing ideas are with a whole roast chicken, salmon, a vegan lentil loaf, falafel, or a delicious rice casserole! Of course, they're perfect to serve during the holidays like Thanksgiving and Christmas as it's so easy to scale this recipe to feed a crowd!

How To Store Leftovers

Once your roasted carrots have cooled to room temperature, you can store leftovers in an airtight container in the fridge for 6-7 days. You can enjoy your leftover baked carrots cold or reheated in the oven and microwave.

More Easy Side Dish Recipes:

• Air Fryer Green Beans
• Vegan Cream-Style Corn
• Air Fryer Baby Potatoes
• Baby Purple Brussels Sprouts
• Roasted Broccolini with Lemon & Garlic Herb Sauce

Print

If you're craving more carrots recipes after roasting up these coins of natural orange candy, try this easy carrot risotto, African carrot millet, or these fun Mexican carrot dogs!

So tell me:

+ What is your favorite way to serve carrots? I mean...you can't go wrong with carrot cake either!

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