Easy Roasted Carrots Recipe
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This Roasted Carrots recipe delivers on simplicity and flavor. Just 5 ingredients, and an easy technique that gives you lightly browned, crisp-tender carrots every time.
In my 10+ years as a personal chef, I made these roasted carrots frequently as a healthy side dish for my clients. They go with everything from a weeknight chicken dinner to the holiday table.
And unlike some roasted carrots that are drowning in honey or maple syrup, this recipe highlights the natural sweetness of carrots. Best of all, my technique ensures they are never soggy!
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🥗 Ingredients
- Carrots: Choose fresh, firm carrots. If you can find a bunch with their greens attached, look for bright greens that aren’t brown or wilted. You can use prepared baby carrots too.
- Olive Oil: A basic olive oil is just fine here. Or replace with another high-heat cooking oil such as grapeseed oil or avocado oil.
- Fresh Parsley: A garnish like this really brightens the dish, but feel free to leave out if you don’t have it. You could also replace with other fresh herbs such as chopped cilantro, chopped dill, or fresh thyme.
🥣 Step-by-Step Instructions
Preheat oven to 425°F. Line a large baking sheet with foil.
Peel 1 ½ pounds of carrots, then slice into 2-inch batons that are close to the same thickness.
Transfer to a large bowl, then add 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with your hands until the oil and spices are evenly distributed.
Move the carrots onto the foil-lined sheet pan, leaving behind any liquid in the bowl.
Spread out carrots until you have a single layer.
Put the baking sheet into the oven.
After 15 minutes, stir carrots.
Roast for an additional 3-5 minutes, until the carrots are crisp-tender and lightly browned.
Transfer to a serving bowl, then garnish with chopped parsley.
Storage Tips
Store leftover roasted carrots in an airtight container in the refrigerator for up to 4 days.
🧐 Recipe FAQs for Roasted Carrots
I like to peel my carrots, but you don’t need to. Just make sure to scrub your carrots well to remove any dirt.
Spread them on a baking sheet and warm in a 400°F oven for 10 minutes. This helps them re-crisp. You can also throw them into an air fryer for a few minutes. Reheating in the microwave is also ok. Since these roasted carrots still have a bit of a bite to them, they won’t end up super soggy even if you put them in the microwave.
👩🍳 Expert Tips
Try to cut your carrots as evenly as possible. Thick or thin pieces will roast at different speeds, so keeping all of the batons about the same size will ensure they cook in the same amount of time. If you have fresh carrots that are all no more than an inch thick and are about the same size, you can roast them whole rather than cutting into batons.
You can use parchment paper instead of foil, though your carrots will not brown as much. You can also scrap the foil and use a well-seasoned sheet pan instead. Or spray your pan with a little bit of oil before adding your vegetables.
Don’t crowd the pan. If the carrots are on top of each other, they’ll steam instead of caramelize. That’s why you want to leave behind any liquid in the bowl before you put them on the sheet pan too. No soggy carrots here!
If you want carrots that are more tender, the best way is to roast them at 375° or 400° for a longer amount of time. I prefer roasting at a high temperature, so the carrots cook just enough and are deliciously browned (they won't brown as well at lower temperatures).
Want to double the recipe for a crowd? Go for it. Just make sure to use multiple pans so you still get that great browning.
Keep these carrots simple--or add flair. This is a perfect base recipe that you can dress up how you like. Add spices like cumin, curry powder, or smoked paprika before roasting, or for a sweet flavor, try tossing with brown sugar. Rather than parsley, try topping with toasted hazelnuts, pistachios, or sunflower seeds. Drizzle with Tahini Yogurt Sauce or Sesame Ginger Dressing. Sprinkle with dukkah or za’atar. Finish with a bright squeeze of lemon. Top with some Garlic and Herb Compound Butter.
Other Roasted Vegetables
Roasting is my favorite cooking technique for vegetables. Here are some other favorite recipes, some as simple as this one, and some with a little more decoration. This Roasted Cauliflower and Broccoli and this Roasted Broccoli Rapini are delicious, or try one of these:
If you try this roasted carrots recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I’d love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
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Roasted Carrots
Ingredients
- 1 ½ pounds carrots
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped parsley to garnish
Instructions
- Preheat oven to 425°F.
- Line a large baking sheet with foil.
- Peel carrots, then slice into 2-inch batons that are close to the same thickness.
- Transfer to a large bowl, then add olive oil, salt, and pepper. Toss with your hands until the oil and spices are evenly distributed.
- Move the carrots onto the foil-lined sheet pan, leaving behind any liquid in the bowl. Spread out carrots until you have a single layer.
- Put the baking sheet into the oven.
- After 15 minutes, stir carrots.
- Roast for an additional 3-5 minutes, until the carrots are crisp-tender and lightly browned.
- Transfer to a serving bowl, then garnish with chopped parsley.
Notes
- Try to cut your carrots as evenly as possible. Thick or thin pieces will roast at different speeds, so keeping all of the batons about the same size will ensure they cook in the same amount of time. If you have fresh carrots that are all no more than an inch thick and are about the same size, you can roast them whole rather than cutting into batons.
- You can use parchment paper instead of foil, though your carrots will not brown as much. You can also scrap the foil and use a well-seasoned sheet pan instead. Or spray your pan with a little bit of oil before adding your vegetables.
- Don’t crowd the pan. If the carrots are on top of each other, they’ll steam instead of caramelize. That’s why you want to leave behind any liquid in the bowl before you put them on the sheet pan too—no soggy carrots here!
- If you want carrots that are more tender, the best way is to roast them at 375° or 400° for a longer time. (They won't brown as nicely though.)
Nutrition
Instagram Users: Now that you've made this oven-roasted carrots recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
