Oven Roasted Carrots

5 from 95 votes

Roasting carrots brings out their sweet & caramelized flavor for a delicious, healthy side that complements many main dishes.

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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, and they’re so good that they’re bound to be a hit with your crew, too!

Large bowl of the final cooked dish
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I love how roasting carrots completely transforms them! The natural sugars in the carrots caramelize in the oven, creating golden edges and a soft, full-of-flavor interior. A sprinkle of salt is the perfect seasoning to mellow out the sweetness of the carrots, for a salty-sweet side dish that is so good! 

Recipe at a Glance

Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Gluten Free, Vegan
Key Flavor: Sweet and savory
Skill Level: Easy


  • Simple yet fancy: Oven-roasted carrots are simple enough for a kid-friendly weeknight dinner side dish but sophisticated enough for special occasions.
  • Easy to make: These easy roasted carrots take just a few minutes to prepare. You just have to slice the carrots, season them, and pop them in the oven.
  • Nutrient-packed: Did you know that cooked carrots are actually healthier for you than raw? When cooked, they release even more vitamin A, and they’re easier to digest, too.

Ingredients to Make Roasted Carrots

Sliced carrots in a bowl
  • Carrots: I prefer to use whole carrots, so that I can cut them in slanted coin shapes. You can also use pre-cut carrots or baby carrots to save on time.
  • Olive oil: I like to use extra virgin olive oil because of the delicious flavor and the fact that it gives roasted carrots those yummy crispy edges. You can use a neutral oil like vegetable, canola, or grapeseed, but you won’t get the same flavor as you do from olive oil.
  • Salt: I like to use kosher or sea salt, but table salt will work too.
  • Pepper: Freshly ground black pepper highlights the flavors of the carrots with a tiny touch of heat.
  • Parsley: A sprinkle of fresh parsley gives this simple roasted carrots recipe a touch of complementary color and adds a bit of bright herbal flavor.
  • Sweeten them up: Toss roasted carrots with a drizzle of honey or pure maple syrup to glaze them and add a bit of extra sweetness.
  • Add seasonings & herbs: While parsley is a classic, you could try adding rosemary, thyme, or even a sprinkle of garlic powder to your roasted carrots. Or a pinch each of cinnamon and nutmeg will give them a warm and cozy vibe.
  • Get cheesy: Top roasted carrots with crumbled feta for a creamy note, or a little grated Parmesan on top after roasting can be a great touch, too.
  • Add pesto: Arrange roasted carrots on a platter, then drizzle with pesto for a vibrant hit of flavor.

Roasted Carrots Video Tutorial

How to Roast Carrots in the Oven

You’ll love how easy these roasted carrots are to make! Simply peel and cut the carrots, toss them in oil, spread on a baking sheet, and roast until tender and delicious!

Prep the Carrots for Roasting

  1. Slice the carrots diagonally and place them in a bowl.
  2. Drizzle with olive oil and sprinkle with salt and pepper. Toss until the carrots are evenly coated.

Roast Carrots in the Oven

  1. Arrange the carrots on a parchment-lined baking sheet in a single layer.
  2. Roast until fork-tender with golden crispy edges.
Collage showing the carrots before and after baking

Tips for Making the Best Oven Roasted Carrots

  • Prep ahead of time. Cut your carrots up to a day ahead of time for super easy prep. Simply store them in water in an airtight container to maintain their bright color and crisp texture. To cook, pat them dry with a kitchen towel, then toss with oil, salt and pepper, and roast.
  • Cut the slices large. Carrots shrink in the oven, so you’ll want to cut your carrots into large chunks. You can use a mandoline on the thickest setting it has to get uniform-sized pieces.
  • All carrot pieces should be roughly the same size. To ensure even cooking throughout, try to cut them evenly.
  • Peel the skin for best taste. This is not mandatory because the skin is edible as long as it’s washed and scrubbed well. But, I find that the outside skin of carrots tends to have a bitter taste, so for roasting, I recommend peeling off the skin.
Large bowl of oven roasted carrots sprinkled with parsley

What to Serve with Roasted Carrots

This roasted carrots recipe is so easy to throw together and adds a healthy side dish with a pop of color. Add them to your Easter menu or Thanksgiving spread, or serve it as a side to a weeknight dinner. Plus, they’re easy to make ahead of time for a holiday gathering.

These healthy roasted carrots go really well with these main dishes:

Close up shot of spoon serving oven roasted carrots

How to Store & Reheat Roasted Carrots

The best way to store your baked carrots is to place them in an airtight container and store them in the fridge after they have cooled down.

To reheat them, simply spread the carrots out on a baking sheet and warm them up in the oven at 350°F until they’re heated through.

How Long Will Roasted Carrots Last in the Fridge?

Oven roasted carrots will last about 5-6 days in the fridge.

Can I Freeze This Roasted Carrots Recipe?

Yes! You can freeze roasted carrots if you have a lot left over. However, if you do freeze them, the texture will change somewhat, so I recommend repurposing them by blending them into a soup.

To freeze them, let them cool down, transfer them to a freezer-safe bag or airtight container, and place it in the freezer. They can stay frozen for up to 3 months.

Frequently Asked Questions

My roasted carrots turned out too soft. What went wrong?

Carrot sizes can vary, so it’s possible they were thinner or the oven was a tad hotter than expected. Next time, just keep an eye on them and consider reducing the roasting time by a few minutes.

Can I roast carrots with other vegetables?

Roasting carrots with other vegetables is a great idea. Just choose vegetables that have a similar cooking time, or cut them in sizes that will ensure they all finish roasting at the same time.

My carrots aren’t browning. What am I doing wrong?

Make sure your oven is fully preheated, and try not to overcrowd the pan. If the carrots are too close together, they’ll steam instead of roast. Also, a higher oven temperature can help with browning.

Roasted carrots are an easy veggie side that’s so simple to make! They’re a total crowd-pleaser, equally perfect for family weeknight dinners and special occasions. They’re a versatile side that goes well with so many different main dishes. You’re going to love this roasted carrots recipe!

More Side Dish Recipes:

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This roasted carrots recipe was originally published on April 17, 2019 and has recently been updated with new photography, substitutions, and cooking tips. The recipe has not changed.

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Oven Roasted Carrots

Roasting carrots brings out their sweet & caramelized flavor for a delicious, healthy side that complements many main dishes.
5 from 95 votes
Servings 4 servings
Course Side Dish
Calories 156
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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  • 2 pounds carrots washed and peeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon chopped parsley


  • Preheat oven to 425°F. Line a large baking sheet with foil or parchment paper.
  • Slice the carrots diagonally in 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 they’re 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.


Storage: Store any leftovers in an airtight container. They will last about 5-6 days in the fridge.
You can freeze the roasted carrots, but I wouldn’t recommend it unless you have a lot leftover and no one to eat them. If you do freeze them, I recommend you repurpose them by blending in a soup!
Make Ahead Tips: Save some time by peeling and slicing the carrots in advance. To keep them fresh in the fridge, store them in a bowl of water. Then drain and pat dry before preparing to cook.
Serving Size: One serving is about 2-3 carrots sliced.


Serving: 0.5pound, Calories: 156kcal, Carbohydrates: 22g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 739mg, Potassium: 735mg, Fiber: 6g, Sugar: 11g, Vitamin A: 37974IU, Vitamin C: 15mg, Calcium: 78mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Side Dish

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Recipe Rating


  1. Ivy says:

    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 🙂

    1. Yumna J. says:

      You’re so welcome! Roasted carrots are so good and so underrated!

  2. Callie says:

    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.

    1. Yumna Jawad says:

      Thank you! That’s great to hear. You’re so welcome!

  3. Madaline says:

    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 .

    1. Yumna Jawad says:

      You can adjust the toggle on the servings to make 9 servings. In this case, you’d use 3.38 lbs carrots.