This roasted carrot recipe teaches you how to transform this humble root vegetable into a vibrant side dish with a bold taste.

As they roast, the carrots become tender inside and caramelize outside, developing a delicious sweet and savory flavor that will leave you craving more.

Roasted carrots and a spoon

Oven-roasted carrots are a crowd-pleasing side dish and can be served for a cozy family meal or a special holiday dinner.

You’ll love the simplicity of this recipe and how raw carrots transform into a mouthwatering flavor-packed side dish with a tender texture, caramelized coating, and rich taste.

You’ll also love its versatility! Have oven-roasted carrots as a luscious side dish, or add them to salads, bowls, and spreads.

You only need a hot oven and a mixture of olive oil and spices to make them. You can add a touch of maple syrup or honey to boost their natural sweetness. That’s it!

Roasted carrots on yogurt with pickled red onions
Roasted carrots on a bed of cold yogurt sauce, tahini-dressed cannellini beans, pickled red onions, and fresh parsley.

Roasted carrots video

Ingredients & Substitutions for roasted carrots

Roasted carrots ingredients

Quantities are in the recipe box at the bottom of the page.

Carrots

You can use fresh carrots, from orange to black, yellow, or rainbow.

If you use baby carrots, remember that they’ll cook faster.

Olive oil

Pick a good quality extra virgin olive oil. It has a pleasant fruity flavor and is stable at high temperatures thanks to its high antioxidant content.

You can substitute regular olive oil for extra virgin.

We recommend oil instead of butter because, guys, it’s a lot healthier for you.

Salt and pepper

We season oven-roasted carrots carrots with sea salt and freshly ground black pepper.

Spices

Spices are optional. We like to add a pinch of ground cumin, which melds perfectly with the sweetness of the carrots. We also add a couple of cloves of crushed garlic.

You can substitute fresh herbs like fresh thyme or sage for cumin. Or you can use other spices such as cinnamon, chili powder, paprika, or garlic powder.

Maple syrup

Maple syrup is optional. We like to add some to help the carrots caramelize and bring out their delicious natural sweetness.

We recommend pure maple syrup that comes in a glass bottle and only has one ingredient on the label.

Substitute honey or agave syrup for maple syrup.

Fresh herbs

Fresh herbs should only be used after roasting the carrots, as they will burn in the hot oven. We recommend fresh parsley (flat-leaf Italian parsley is best), cilantro, or fresh mint.

Roasted carrots on a baking tray

How to make roasted carrots

Preheat the oven to 400°F or 200°C.

Peel the carrots, cut them into bite-size chunks, and add them to a baking tray or rimmed sheet pan.

Toss them with olive oil, cumin, salt, and black pepper and arrange them on a single layer without overlapping.

Tip: You can keep the peel on if your carrots are organically grown.

hands and knife slicing carrots

Add 1/2 cup of water on the baking tray, then bake at 400°F or 200°C for 15 to 20 minutes, depending on how thick they are (thicker takes longer).

Tip: The water helps the carrot steam and retain moisture while cooking.

Take them out of the oven, toss them with maple syrup, and add two crushed garlic cloves.

Put back in the oven and bake for 15 to 20 more minutes or until the carrots are tender inside and caramelized outside.

Roasted carrots after baking

Optionally, serve with a sprinkle of fresh parsley.

Serving suggestions

Oven-roasted carrots are the perfect side dish and can be served for a cozy family dinner or a special holiday meal.

Try them next to a flavor-packed mushroom Wellington with mushroom gravy, sautéed green beans, and creamy mashed potatoes.

That’s a perfect dinner menu from Thanksgiving to Christmas.

Nico’s serving tip

Roasted carrots on yogurt with pickled red onions

Transform oven roasted carrots into a fulfilling and nutritious main course by serving them on a bed of cold Greek yogurt mixed with a pinch of salt, cumin, coriander, and a tablespoon of olive oil.

Top them with drained cannellini beans tossed in lemon juice, salt, parsley, tahini, and water.

Drizzle everything with parsley pesto and pickled red onions. Dig in with warm pita bread and enjoy!

Variations

Honey roasted carrots

Roasted carrots in a white bowl

Honey-roasted carrots are an excellent alternative to maple syrup-roasted carrots. Follow the instructions above; substitute your favorite honey for maple syrup.

Roasted baby carrots

oven-roasted carrots with chimichurri on top

Roasted baby carrots are pretty and delicious. They cook faster than regular carrots, so keep an eye on them at around the twenty-minute mark to ensure they don’t burn.

You can add maple syrup honey or have them with olive oil, salt, pepper, and cumin seasoning.

Optionally, you can drizzle them with a tangy and garlicky chimichurri sauce.

Roasted potatoes and carrots

Roasted potatoes and carrots

A fun and colorful alternative to roasted carrots, roasted potatoes and carrots are a sure crowd-pleaser.

Check out our roasted potatoes and carrots.

Roasted broccoli and carrots

roasted carrots and broccoli

Roasted carrots and broccoli are another delicious alternative to roasted carrots. Add broccoli florets and bite-size carrot chunks to a baking sheet.

Check out our roasted carrots and broccoli recipe.

Roasted whole carrots

Roasted carrots variation

The most important tip I can give you when making roasted whole carrots is to make sure all carrots are about the same size and thickness.

If some carrots are thicker than others, cut them in half to facilitate even roasting. Aside from that, the recipe is the same as our oven-roasted carrots.

In the picture, we pair them with our green goddess dressing.

Air fryer roasted carrots

Cut your carrots into bite-size chunks of the same size. Put them in a bowl and toss in olive oil, salt, pepper, garlic powder, paprika, and Italian seasoning.

Transfer into your air fryer basket – the carrots can overlap; they don’t have to be on a single layer.

Air fry at 400°F or 200°C for about 20 minutes, shaking the basket every 5 minutes to allow for even cooking.

Roasted Brussels sprouts and carrots

roasted carrots and Brussels sprouts in white bowl with a spoon

Deliciously nutty and slightly bitter Brussels sprouts meet the natural sweetness of roasted carrots.

We recommend serving roasted Brussels sprouts and carrots with our sweet, tangy honey mustard dressing.

Check out our roasted carrots and Brussels sprouts recipe.

Balsamic roasted carrots

Balsamic roasted carrots have an even bolder, richer, and umami-packed flavor thanks to the caramelization of balsamic vinegar.

To make them, follow the recipe for our roasted carrots, then toss them with maple syrup and a couple of tablespoons of balsamic vinegar before putting them back in the oven to caramelize.

Questions

Do you roast carrots with the skin on?

It comes down to personal preference. We recommend that if your carrots are organically grown, roast them with the skin on. If they are not, then you can peel them.

How do you spice up roasted carrots?

You can add spices before baking. Try ground cumin, coriander, crushed garlic, cinnamon, ginger, or dried herbs.

Alternatively, you can drizzle them with a tasty sauce once baked. We can recommend chimichurri, cashew sour cream, green goddess dressing, cilantro lime dressing, tahini sauce, and Italian salsa verde.

How long do carrots take to bake?

Carrots can take from 20 minutes for smaller ones to 1 hour for thicker ones.

Why are my roasted carrots tough?

To ensure your carrots get soft, pre-boil them in boiling water for 5 minutes before roasting, or add 1/2 cup of water to the baking tray while they roast.

Charred roasted carrots

Storage

Make ahead: To make roasted carrots in advance, we recommend baking them halfway through and doing the second part of the baking shortly before serving them.

Refrigerator: Store roasted carrots leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for three minutes before serving.

Freezer: Let carrots cool down completely, transfer them into a freezer-friendly bag, and freeze for up to 3 months. Thaw in the fridge overnight or in the microwave. Reheat in the microwave.

Roasted carrots on a baking tray

More carrot recipes

If you love cooking with carrots, here are some more recipes for you:

More roasted vegetable recipes

Get new and colorful ideas from these easy roasted vegetable recipes:

For many more side dish ideas, check out our sides category page.

Roasted carrots with a white spoon

Roasted Carrots

By: Nico Pallotta
5 from 8 votes
This roasted carrot recipe teaches you how to transform this humble root vegetable into a tasty, vibrant side dish.
As they roast, the carrots become tender inside and caramelize outside, developing a delicious sweet and savory flavor that will leave you craving more.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8 – 8 people
Course: Side dish
Cuisine: American

Ingredients

  • 3 pounds carrots
  • 2 tablespoons extra virgin olive oil
  • ¾ teaspoon cumin or thyme
  • 1 teaspoon salt
  • teaspoon black pepper
  • ½ cup water
  • 2 tablespoons maple syrup or honey, optional
  • 2 cloves garlic crushed
  • 1 tablespoon parsley chopped, to garnish

Instructions 

  • Preheat the oven to 400°F or 200°C.
    Peel 3 pounds carrots, cut them into bite-size chunks, and add them to a baking tray.
    Toss them with 2 tablespoons extra virgin olive oil, ¾ teaspoon cumin, 1 teaspoon salt, and ⅛ teaspoon black pepper and arrange them on a single layer without overlapping.
    hands and knife slicing carrots
  • Add ½ cup water on the baking tray, then bake at 400°F or 200°C for 15 to 20 minutes, depending on how thick they are (thicker takes longer).
  • Take them out of the oven, toss them with 2 tablespoons maple syrup, and add 2 cloves garlic (crushed).
    Put back in the oven and bake for 15 to 20 more minutes or until the carrots are tender inside and caramelized outside.
    Sprinkle with 1 tablespoon parsley (chopped).
    Roasted carrots after baking
  • Nico's serving tip: serve the carrots on a bed or cold Greek yogurt mixed with a pinch of salt, cumin, coriander, and a tablespoon of olive oil.
    Top them with drained cannellini beans tossed in lemon juice, salt, parsley, tahini, and water.
    Drizzle everything with parsley pesto and pickled red onions. Dig in with warm pita bread and enjoy!
    Roasted carrots on yogurt with pickled red onions

Video

Oven roasted Carrots and how to serve them

Notes

Nutrition information is an estimate for one serving of roasted carrots out of 8.
STORAGE
Make ahead: To make roasted carrots in advance, we recommend baking them halfway through and doing the second part of the baking shortly before serving them.
Refrigerator: Store roasted carrots leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for three minutes before serving.
Freezer: Let carrots cool down completely, transfer them into a freezer-friendly bag, and freeze for up to 3 months. Thaw in the fridge overnight or in the microwave. Reheat in the microwave.
ALSO ON THIS PAGE

Nutrition

Calories: 116kcal, Carbohydrates: 20g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 565mg, Dietary Fiber: 5g, Sugar: 11g, Vitamin A: 28461IU, Vitamin B6: 0.2mg, Vitamin C: 11mg, Vitamin E: 2mg, Vitamin K: 33µg, Calcium: 66mg, Folate: 33µg, Iron: 1mg, Manganese: 0.4mg, Magnesium: 23mg, Zinc: 0.5mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. 5 stars
    This recipe is so simple and delicious, like many of your other recipes! I loved this sweet flavor and the fragrance of cumin! It went really well with couscous. I am going to make it quite often!

    1. Hi Nancy,
      I’m so delighted you enjoyed the carrots (and the cumin!). Thank you for taking the time to leave a comment and a rating here ❤️

      All the best,
      Louise

  2. 5 stars
    Black bean salad, ¡tiene un sabor sorprendente! hoy la preparamos y ¡vamos a seguir preparándola! ¡muchas gracias! por compartir.

    1. Oh yay, Sharon, I’m delighted to hear! The cumin does lift them to another level, thanks for making them! Have a great Thursday, cheers Louise