Oven Roasted Carrots
Updated Jan 19, 2026
Easy roasted carrots made on a sheet pan with olive oil, salt, and black pepper, cooked in the oven until caramelized, and finished with fresh parsley.
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My oven roasted carrots recipe is so easy!
Oven Roasted Carrots are one of my family’s favorite side dishes! My kids love carrots raw and roasted, but this preparation is probably their favorite. With just 4 ingredients, this simple roasted carrots recipe is so easy to make! I love how roasting carrots completely transforms them! The natural sugars in the carrots caramelize in the oven. I like to make roasted carrots when I am cooking another oven recipe, like baked ranch chicken or baked salmon.
Happy Cooking!
– Yumna
Oven Roasted Carrots Ingredients
- Carrots: I use whole carrots and cut them into slanted coin shapes, but you can use pre-cut carrots or baby carrots if that’s what you have, the cooking time will vary depending on how thick your carrots are. Read my tips on how to slice carrots.
- Olive oil: I recommend extra virgin olive oil, but you can use any neutral oil you have.
- Herbs and seasonings: I use fresh parsley, salt, and pepper. You could also try fresh rosemary, thyme, or a sprinkle of garlic powder. For a warm baked carrots recipe, try a pinch each of cinnamon and nutmeg.
How to Make Oven Roasted Carrots
Oven Roasted Carrots Recipe
Video
Ingredients
- 2 pounds carrots washed and peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with foil or parchment paper.
- Slice the carrots diagonally into 1-inch thick slices. Toss them in a bowl with the olive oil, salt, and pepper. Transfer to the prepared sheet pan, spreading them out in a single layer.
- Roast in the preheated oven for 20–25 minutes, until browned and fork-tender. Roasting time may vary depending on the size of the carrots.
- Sprinkle chopped parsley on top, if desired, and serve warm.
Equipment
Notes
- My Top Tip: Cut the slices bigger than you think. Carrots shrink in the oven, so I recommend cutting them into large chunks no smaller than 1 inch thick.
- Storage: Store any leftovers in an airtight container. They’ll last for about 5–6 days in the fridge.
- Serving Size: One serving is about 2–3 whole sliced carrots.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Video Tutorial
Recipe Tips
- Prep ahead of time. Cut the carrots up to a day in advance. Store them in water in an airtight container so they keep their bright color and crisp texture. When you’re ready to cook, pat them dry with a kitchen towel, then toss with the oil, salt, and pepper.
- Cut the carrots into even pieces. When they’re all the same size, they cook more evenly and at the same rate.
Serving Ideas
- Steak: Garlic Butter Steak Bites, London Broil, Beef Tenderloin Roast
- Chicken: Air Fryer Chicken, Almond Crusted Chicken, Pomegranate Roasted Chicken Thighs
- Fish: Panko Crusted Salmon, Pan Seared Halibut, Blackened Salmon
FAQs
Make sure your oven is fully preheated when you put the carrots in, and try not to overcrowd the pan. If the carrots are too close together, they’ll steam instead of roast. You could also turn up the oven temperature to help with browning.
Comments
This recipe is so simple and delicious! You only need about 30 minutes and you don’t need any fancy seasonings and herbs. Idk if it’s carrot season but the carrots are just so sweet in a natural way and so so good. Thanks for this amazing recipe Yumna 🙂
You’re so welcome! Roasted carrots are so good and so underrated!
This was so helpful, exactly what I was looked for and what I needed to figure out how to prepare my carrots! Thank you so much, Yumna.
Thank you! That’s great to hear. You’re so welcome!
I want to make this for Thanksgiving. If you double recipe, do you use 3 lbs carrots? The amount of carrots does not change?? I’m serving 9 .
You can adjust the toggle on the servings to make 9 servings. In this case, you’d use 3.38 lbs carrots.