A classic and simple recipe for roasted carrots! Only a few ingredients and just minutes of prep for this great and simple side dish! These would be perfect as a side for any holiday dinner served alongside your favorite stuffing and mashed potatoes with gravy!
I’ve been baking plenty of hearty, savory recipes this Fall, and every good dinner needs a winning side dish. I’ve served these roasted carrots with everything from meatloaf to my best chili recipe and just about every dinner in between!
As much as I love glazed carrots, this recipe for roasted carrots is especially simple, it flavors the carrots with just a touch of olive oil and a sprinkle of salt and pepper. This allows the carrots’ natural, slightly sweet flavors to really shine through.
This is also a great base recipe for you to play with if you’d like to get more adventurous with your roasted carrots. A spoonful of brown sugar, a pinch of smoked paprika, a bit of minced garlic, all are great additions for a spiced up side dish!
How to Roast Carrots in the Oven
Roasting carrots is easy and this technique can be applied to many roasted vegetables (I use a similar method for my roasted sweet potatoes).
- Wash, peel (optional, see below), and cut your carrots into similar-sized pieces (about 1 ½” long).
- Toss carrots with olive oil, kosher salt, and freshly cracked black pepper
- Arrange on a baking sheet (line yours with parchment paper for easy cleanup!) and bake in 415F oven for 20 minutes. Turn your carrots with a spatula and continue to bake another 10 minutes or until tender when pierced with a fork.
- Serve, garnished with parsley (if desired).
How Long To Roast Carrots in the Oven?
These carrots need about 20 minutes or so at 415°F. If you lower the temperature, they’ll take a little bit longer (or if you’d prefer softer carrots).
When making oven roasted carrots, the best way to tell that they are done is to use a fork. Pierce your baked carrots with a fork, if they are tender and easily pierced through, then they are finished! If the carrot offers too much resistance or is still crisp when you try to insert your fork, then it needs more time!
Do You Peel Carrots Before Roasting?
While I prefer to peel my carrots before roasting them, it is not required. I think that peeling the carrots gives them a cleaner appearance, but that’s the only reason I choose to peel mine. Some people complain about the taste of carrot skin, but the taste is very subtle.
Whether you do or don’t peel, do make sure that you wash them very well to rid the vegetables of any dirt before slicing and roasting them.
How to Roast Baby Carrots
This roasted carrots recipe works just as well with baby carrots and since baby carrots are already cut to be about the same size, roasted baby carrots are practically guaranteed to cook evenly! Because some brands of baby carrots are quite small, start checking your roasted carrots after about 20 minutes of cooking (see notes below) as they may cook faster.
More Easy Sides You’ll Love
- Roasted Brussel Sprouts with Bacon
- Green Beans with Bacon – Make Ahead
- Easy Baked Zucchini – Reader Favorite!
- Roasted Root Vegetables
- Easy Roasted Cauliflower – Easy!
- 2 pounds carrots washed, peeled and sliced diagonally into 1 ½” thick pieces*
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon Freshly cracked black pepper plus additional to taste, as needed
- Chopped parsley for garnish, optional
Preheat oven to 415F and line a baking sheet pan with parchment paper (for easy clean-up).
Place carrot pieces in a large bowl with olive oil, salt, and pepper and toss until evenly coated.
Pour onto prepared baking sheet. Arrange carrots in a single layer.
Bake on 415F for 20 minutes. Use a spatula to turn carrots over and bake another 10 minutes or until tender when pierced with a fork.
Serve warm, garnished with parsley if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)