Roasted Carrots

5 from 2 votes
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Master the art of perfectly roasted carrots! These oven-roasted carrots are quick to prep and come out tender, caramelized, and full of flavor. They’re perfect as a side dish on any occasion.

Seasoned roasted carrots in a square white bowl.


With the holidays coming up, sometimes simplicity is king! Especially when it comes to side dishes. These tender roasted carrots only call for a handful of seasonings and always turn out delicious. They’re caramelized on the outside and sweet on the inside, tossed in a garlicky coating with fresh thyme. Carrots are a quick and easy side dish that takes just 30 minutes from start to finish.

Why You’ll Love These Oven-Roasted Carrots

  • Easy ingredients. All you need are fresh carrots and a few simple herbs and seasonings. 
  • Foolproof. Roasting carrots in the oven isn’t complicated. This recipe walks you through it in just a few easy steps, for perfectly roasted carrots every time.
  • Versatile. Roasted carrots are a classic side dish whether it’s a weeknight dinner or holiday meal. Add them to salads, meal bowls, soups, and more!
Ingredients for oven roasted carrots.

What You’ll Need

This roast carrots recipe keeps things easy with a few simple ingredients. Below are some notes on what you’ll need. Scroll to the recipe card after the post for the full ingredient amounts and roasting instructions.

  • Carrots – You can use any size or variety of carrots you’d like.
  • Olive Oil
  • Seasoning – For this easy recipe, we use garlic powder, salt, and pepper, as well as fresh thyme. But there are endless ways to season roasted carrots! See later in the post for ideas.

How to Roast Carrots in the Oven

Ready to learn how to roast carrots like a pro? This same roasting method applies to many roasted vegetables. Here’s a quick step-by-step:

  • Prep the carrots. While the oven preheats, chop your carrots into even-sized pieces. Add the carrots to a bowl with the olive oil, garlic powder, salt, and pepper to coat.
  • Bake. Spread the carrots in an even layer on a baking sheet. Bake at 425ºF for 20-25 minutes, flipping the carrots halfway through the baking time.
  • Finish and serve! When the carrots are out of the oven, toss them with freshly minced thyme leaves and serve.

Can I Roast Whole Carrots Instead?

Yes! If you’d prefer to make whole roasted carrots, you’ll just need to adjust the baking time. Larger store-bought carrots will need 25-30 minutes, while baby or garden carrots will need 18-20 minutes at 425ºF. You’ll know that carrots are done when they’re easily pierced with a fork.

Seasoned roasted carrots on a baking sheet.

Tips for the Best Roasted Carrots

Here are a few bonus tips for perfectly oven roasted carrots, every time:

  • Preheat the oven. High heat is the secret to crispy roasted vegetables! Make sure that your oven is preheated to a hot 425ºF to get those carrots nicely caramelized and tender.
  • Use a baking sheet. Casserole dishes with high sides can lead the carrots to steam instead of roast, leading to soggy carrots. A rimmed baking sheet is best for roasting carrots as the low sides won’t trap the steam.
  • Check the carrots for doneness. Roasted carrots are done cooking when they’re fork-tender.
  • Looking for another easy way to cook carrots? Try these air fryer roasted carrots!

Frequently Asked Questions

Do I need to peel carrots for roasting? 

Peeling carrots for roasting is optional and totally up to you. Peeled carrots look more polished, but leaving them unpeeled is perfectly fine, too. If you leave your carrots unpeeled, give them a good scrub and rinse under cold water before cooking.

Why are my roasted carrots hard?

If your carrots are still hard when they come out of the oven, it’s likely because they haven’t cooked long enough or at a high enough temperature. Also, be sure to cut the carrots into same-sized pieces so that they roast evenly.

How many carrots should I roast per person?

As a side dish, I usually budget ¼ pound of carrots per serving, so 1-2 carrots per person before they’re chopped up. No one ever complains when there are a few extra, though!

Seasoned roasted carrots in a square white bowl with a serving spoon.

Recipe Variations

There are so many sweet and savory recipe variations for roasted carrots. Try these ideas:

  • Different seasonings. Try Italian seasoning, or give these carrots a Tex-Mex kick with homemade fajita seasoning or taco seasoning.
  • Honey roasted. Add a drizzle of honey for sweetness before roasting. Or, add 1 tablespoon of maple syrup for maple-roasted carrots.
  • Asian-style. teriyaki, soy sauce.
  • Balsamic. Add a spoonful of balsamic vinegar to the seasoning blend, or drizzle the carrots with a balsamic reduction.
  • Brown sugar. Toss the carrots with 1 tablespoon of brown sugar before roasting.
  • Use other kinds of carrots. Make roasted rainbow carrots, baby carrots, or any variety you’d like. Note that the baking time may vary slightly depending on the size and type of carrots you use.

What Goes Well With Roasted Carrots?

Tender roasted carrots go perfectly with a roast turkey at Christmas or Thanksgiving, paired with more holiday favorites like mashed potatoes, homemade stuffing, and sweet-tangy cranberry sauce. Serve these crispy roast carrots any other time of the year with mains like corned beef, fish dishes, grilled chicken, and a side of roasted potatoes

Seasoned roasted carrots in a square white bowl with a serving spoon.

Can I Roast Carrots Ahead of Time?

Certainly. If you’re getting a headstart on your holiday side dishes, you can make your roasted carrots the day before. Roast the carrots as directed and let them cool completely. Afterward, store them airtight in the fridge. When you’re ready to reheat them the next day, place the carrots in a 350ºF oven until heated through.

Storing and Reheating Roasted Carrots

  • Fridge. Store leftover cooked carrots in an airtight container in the fridge for up to 3-4 days. You can reheat the carrots in the oven at 350ºF or in a skillet on the stovetop until warmed through.
  • Freeze. You can freeze roasted carrots for up to 3 months. Freeze the cooled carrots in an airtight container or freezer bag, and defrost them in the fridge before reheating and serving.

Blend leftover roasted carrots into soup recipes, like this carrot ginger soup, for extra depth of flavor. Or, add chopped carrots to your favorite seasonal salads, like this squash and goat cheese salad.

More Roasted Vegetable Recipes

Seasoned roasted carrots in a square white bowl.
5 from 2 votes

Roasted Carrots

By Erin
These tender oven roasted carrots come out crispy, caramelized, and full of flavor every time. They're the perfect easy side dish for any holiday or occasion!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4 servings


  • 1 pound carrots, peeled
  • 1 Tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons chopped fresh thyme


  • Preheat oven to 425º F. 
  • Cut carrots into about 2-inch pieces, ensuring they are similar in size and thickness. 
  • Toss carrots with olive oil, garlic powder, salt, and pepper until well coated. 
  • Arrange in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until soft and golden brown. 
  • Remove from the oven and toss with fresh thyme. 
  • Serve immediately.


Serving: 1g | Calories: 72kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 331mg | Fiber: 4g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Side Dish Recipes
Cuisine: American
Servings: 4 servings
Calories: 72
Keyword: oven roasted carrots, roasted carrots, roasted carrots recipe
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  1. I love these because they’re so simple and so good. The simplest recipes are always the best, really. These are great!

  2. I made your Roasted Carrots for dinner last night, and I was blown away by how delicious they were! Roasting them really brought out their natural sweetness, and the seasoning was spot on.