Roasted Carrots

With 5 minutes of prep and 30 minutes in the oven, these roasted carrots are one of the most simple side dishes to make for any meal.

Why this recipe works

Fresh thyme and rosemary give these roasted carrots a beautiful robust flavor that complements the natural sweetness carrots produce when they’re roasted. It’s really as easy as 1-2-3. Peel, toss, and roast. You can even add in some asparagus halfway through cooking the carrots for a two-in-one sheet pan side dish.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CARROTS – You’ll want 1 1/2 lbs of whole carrots, peeled. For smaller or diced carrots, follow the same instructions but roast for only 15-20 minutes, tossing halfway.

SEASONING – Feel free to play around with whichever seasonings you prefer. We love using fresh herbs on these roasted carrots, but it’s perfectly acceptable to substitute with dried seasonings.

How to Make Roasted Carrots

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 425F.
2. Wash and peel the carrots. Cut in half length-wise on the thicker carrots. Ones smaller than a half inch in thickness do not need to be sliced.
3. Toss all ingredients in a bowl and coat well.
4. Lay on a sheet pan and roast for 25-30 minutes, tossing once halfway.

Frequently Asked Questions & Expert Tips

Serving Suggestions

There are so many ways to dress up roasted carrots. Add in some basil, oregano, minced garlic, or garlic powder. The sky is the limit. Serve warm from the oven with a main course of beef like smoked ribeye steak or grilled steak as well as chicken or poultry.

More Side Dish Recipes

• Pan Roasted Broccoli
• Crispy Roast Potatoes
• Mashed Sweet Potatoes
• Air Fryer Brussels Sprouts
• Roasted Potatoes with Rosemary and Garlic
• Glazed Carrots
• Roasted Beets

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Roasted Carrots

Fresh thyme and rosemary give these roasted carrots a beautiful robust flavor that complements the natural sweetness carrots produce when they're roasted.

5 from 5 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Side Dish

Cuisine: American

Servings: 8 servings

35 minutes mins

Calories: 66

Author: Amanda Davis

Ingredients

• ▢ 1 ½ lb whole carrots peeled
• ▢ 2 Tbsp vegetable oil
• ▢ 1 tsp thyme fresh, chopped
• ▢ 1 tsp rosemary fresh, chopped
• ▢ 1 tsp sea salt fine
• ▢ ½ tsp black pepper fine
• ▢ fresh chopped parsley optional, as garnish

Things You’ll Need

• ▢
  Baking sheets
• ▢
  Vegetable peeler
• ▢
  Large mixing bowl

Before You Begin

• For smaller or diced carrots, follow the same instructions but roast for only 15-20 minutes, tossing halfway.

Instructions

• Preheat the oven to 425F.
• Wash and peel the carrots. Cut in half length-wise on the thicker carrots. Ones smaller than a half inch in thickness do not need to be sliced.
• Toss all ingredients in a bowl and coat well.
• Lay on a sheet pan and roast for 25-30 minutes, tossing once halfway.

Nutrition

Serving: 1serving (3 carrots) | Calories: 66cal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 349mg | Potassium: 276mg | Fiber: 2g | Sugar: 4g | Vitamin A: 14221IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg

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