Easy roasted carrots are lightly seasoned for a simple healthy side that is on the table in only 30 minutes!
We love to serve veggies as a side, like our Oven Roasted Vegetables. Sweet carrots like our Honey Glazed Carrots or these savory roasted carrots are always a hit.
A Favorite Veggie Side
It’s always a struggle to get my kids to eat veggies. I know I’m not alone in this. Carrots are frequently the hero of the meal as my kids will pretty much always eat carrots, especially cooked carrots!
To make this veggie even more appealing I like to add seasonings whether it be sweet like our Brown Sugar Glazed Carrots or savory like these flavorful roasted carrots. Either way, they are a popular side dish!
All Things Carrots
This yummy side starts with the best-prepped carrots!
Carrots. Baby carrots or smaller garden carrots can stay whole. Thick store-bought carrots should be sliced. Whether whole or sliced, be sure all carrots are the same size so that they cook at the same rate. If you use larger carrots than mine, increase the baking time by a few minutes.
Cutting the carrots. Larger carrots will need to be cut into sections. Cut them into sticks or larger chunks. Note that the amount of carrot pieces each section will produce will depend on how thick the carrot is. Also, since carrots tend to shrink when roasted, do not cut them too small or they can shrivel.
- Sticks: Larger carrots can be cut into thirds- about 3 inches long sections. Proceed to cut each section into sticks that are all similar in size.
- Chunks: Cut the carrots into 2-inch chunks. You can slice them straight down or at a diagonal angle. Then, cut the chunks into smaller pieces.
How to Roast Carrots
This roasted carrots recipe is easy and packed with flavor!
PREP. Preheat oven to 425℉. Line a baking sheet with parchment or foil.
SEASON. Place the carrot sticks on the baking sheet and toss with the extra virgin olive oil. Sprinkle with salt and pepper. Spread in a single layer.
COOK. Roast in the preheated oven for 20-25 minutes, until soft and just slightly caramelized around the edges. Remove from oven and sprinkle with thyme. Serve hot.
You can adjust the flavor of the oven roasted carrots according to the toppings that you add.
- Before putting them in the oven, toss them with grated parmesan cheese, garlic salt, paprika, honey, or your favorite blend of spices.
- Add fresh minced garlic, dried oregano, parsley, or basil about halfway through the baking time.
Once the carrots are done roasting, brighten the flavor with a spritz of lemon juice, add extra parmesan cheese, add on chives or dill, or sprinkle in some toasted nuts or seeds.
Serving + Storage Tips
These oven roasted carrots are the perfect side to any of your favorite main dishes, but here are a few of our favorite suggestions:
STORE. Uncooked sliced carrots can last in the refrigerator for a couple of days before you toss them in oil and roast them.
Store leftover cooked carrots can be stored in an airtight container in the fridge for up to 5 days.
To reheat. For crisp carrots reheat in the oven or a skillet. Reheating in the microwave is fine but the carrots will be softer.
If you want a smooth look peel the carrots. Otherwise, you do not have to peel them, just scrub them clean before coating. Leaving the skin on can give great texture both visually and in taste.
Fresh carrots are best, but frozen carrots can be used. Due to the extra moisture that they retain they may not brown as well as fresh carrots. Be sure to thaw carrots before you use them in the recipe.
Carrots should be cooked until they are fork-tender. Overcrowding the sheet pan with carrots can cause them to steam instead of roast. Another reason for mushy carrots is being overcooked.
For More Favorite Vegetable Sides, Try:
Preheat oven to 425℉. Line a baking sheet with parchment or foil.
Place the carrot sticks on the baking sheet and toss with the olive oil. Sprinkle with salt and pepper.
Roast in the preheated oven for 20-25 minutes, until soft and just slightly caramelized around the edges. Remove from oven and sprinkle with thyme. Serve hot.
Serving: 1g, Calories: 43kcal, Carbohydrates: 6g, Protein: 1g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Sodium: 333mg, Potassium: 198mg, Fiber: 2g, Sugar: 3g, Vitamin A: 10196IU, Vitamin C: 4mg, Calcium: 23mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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