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.

Course Side Dish

Cuisine American

Diet Diabetic, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 156kcal

Author Yumna Jawad

Equipment

Ingredients

2 pounds carrots washed and peeled
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped parsley

Instructions

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.

Video

Notes

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.

Nutrition