These Great Roasted Carrots are everything I want in a simple side dish—naturally sweet, tender, and deeply caramelized with just a few basic ingredients. Garlic and herbs elevate the flavors, making them perfect for both everyday meals and special occasions.
Why You’ll Love This Recipe
I love how effortlessly this recipe comes together with minimal prep and only a handful of ingredients. Roasting brings out the natural sweetness of the carrots, while the high oven temperature ensures beautifully browned edges. The optional garlic and parsley give it a savory, herby finish that pairs well with almost any main dish.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 kg / 2 lb carrots, peeled and ends trimmed
2 tbsp olive oil
3/4 tsp salt
1/2 tsp black pepper
2 garlic cloves, minced (optional)
Fresh parsley, chopped (optional, for garnish)
directions
I start by preheating the oven to 220°C/430°F (or 200°C fan).
Then I slice the carrots diagonally into 5 cm (2-inch) pieces. If some pieces are thicker, I halve them lengthwise to make sure everything cooks evenly.
I spread the carrots out on a baking tray, drizzle them with olive oil, and season with salt and pepper. I toss them well to make sure they’re evenly coated.
I roast the carrots for 20 minutes, then pull the tray out of the oven. I push the carrots to one side and add minced garlic (and any other seasonings I feel like using). After tossing everything together, I pop the tray back in the oven for another 10 minutes.
Once they’re golden-brown and tender, I give them one last toss in the garlicky oil, sprinkle over some fresh parsley, and serve them hot.
Servings and timing
This recipe makes about 5 servings. It takes 5 minutes to prep, 30 minutes to cook, and is ready in 35 minutes total.
Variations
- I sometimes add a drizzle of honey or maple syrup before roasting for a sweeter twist.
- A squeeze of lemon juice after roasting brightens up the flavor.
- I swap parsley with thyme or rosemary depending on what I have on hand.
- For a spicy kick, I sprinkle in a pinch of chili flakes.
- Occasionally, I add a few whole garlic cloves to roast alongside the carrots for a milder garlic flavor.
storage/reheating
I store leftover roasted carrots in an airtight container in the fridge for up to 4 days.
To reheat, I spread them on a baking sheet and warm them in a 180°C/350°F oven for about 10 minutes. This keeps their texture better than microwaving. If I’m in a hurry, a quick reheat in a skillet with a bit of oil also works well.
FAQs
Can I use baby carrots instead?
Yes, I can use baby carrots. I just keep an eye on the cooking time since they may roast a bit quicker.
Do I need to peel the carrots?
Peeling is optional, but I usually do it for a smoother texture and cleaner presentation.
Can I make these ahead of time?
Yes, I roast them earlier in the day and reheat in the oven before serving.
What if I don’t have fresh parsley?
I skip it or use another herb like thyme, dill, or a sprinkle of dried herbs.
Can I roast other veggies with the carrots?
Definitely. I often add parsnips, sweet potatoes, or onions—just cut everything to a similar size for even roasting.
Why are my carrots not browning?
If they’re too crowded on the tray or if the oven isn’t hot enough, they steam instead of roast. I use a large tray and space them out.
Can I use butter instead of olive oil?
Yes, melted butter gives a rich flavor, but I usually stick with olive oil for a lighter result.
How do I know when they’re done?
They should be fork-tender and golden-brown on the edges. I usually check by piercing one with a fork.
Is this recipe suitable for kids?
Absolutely. The natural sweetness and soft texture make these a kid-friendly favorite.
Can I freeze roasted carrots?
I prefer not to, as freezing can change their texture. They’re best enjoyed fresh or refrigerated.
Conclusion
These Great Roasted Carrots are one of my favorite vegetable sides because they’re easy, flavorful, and crowd-pleasing. With just a few pantry staples and a hot oven, I get a dish that’s both healthy and satisfying. Whether I’m planning a holiday spread or a quick weeknight meal, this recipe always delivers.
Print
Roasted Carrots
- Total Time: 35 minutes
- Yield: 5 servings
- Diet: Vegan
Description
Perfectly roasted carrots that are sweet, tender, and caramelized with a touch of garlic and herbs. An easy and flavorful side dish for any meal.
Ingredients
- 1 kg / 2 lb carrots, peeled and ends trimmed
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves, minced (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 220°C/430°F (200°C fan).
- Slice carrots diagonally into 5 cm (2-inch) lengths. Halve thicker pieces lengthwise to ensure even roasting.
- Place the carrot pieces on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Roast in the preheated oven for 20 minutes.
- Remove the tray from the oven, push carrots to one side, and add minced garlic (and any additional flavorings if using). Toss well to combine.
- Return to oven and roast for another 10 minutes, or until the carrots are tender and caramelized.
- Remove from oven, toss again in the garlicky oil, sprinkle with chopped parsley if desired, and serve hot.
Notes
- For extra flavor, add a pinch of dried thyme or rosemary with the garlic.
- Use rainbow carrots for a colorful presentation.
- These carrots pair wonderfully with roasted meats or vegetarian mains.
- Leftovers can be stored in the fridge and reheated or added to salads.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
