Oven Roasted Carrots are easy to make and need just minutes of prep! Fresh carrots are tossed with olive oil, salt and pepper and roasted until tender and golden for a family favorite side dish!
Add these as a side for any holiday dinner served alongside your favorite stuffing, mashed potatoes with gravy, and baked mac and cheese, or serve them with any main course!
Savory or Sweet
As much as I love glazed carrots and steamed carrots, this recipe for savory roasted carrots is especially simple. Seasoned with olive oil and a sprinkle of salt and pepper, 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.
If you prefer these to be sweeter glazed roasted carrots, add a tablespoon or so of brown sugar or even honey to make Honey Roasted Carrots!
How to Roast Carrots in the Oven
Roasting carrots is easy and this technique can be applied to most many Roasted Vegetables.
- Prep Carrots: Wash, peel (optional, see below), and cut if they’re large. (Baby Carrots or smaller carrots can stay whole).
- Season: Toss carrots with olive oil, salt, and pepper
- Roast: Place carrots on a pan and roast (per recipe below) until browned and tender.
Serve, garnished with parsley (if desired).
Do You Have to Peel Carrots for Roasting? I prefer to peel my carrots before roasting but it is not required. Peeling the carrots gives them a cleaner appearance. If you choose not to peel, scrub them with a veggie brush to make sure you get rid of any dirt or debris before cooking.
How Long To Roast Carrots
These carrots need about 20 minutes or so at 425°F. The high temperature is needed to caramelize the outside for the best flavor. Pierce the carrots with a fork, if they are tender then they are finished!
To Roast Baby Carrots
This recipe works just the same with baby carrots however they might need a bit less time! Because some brands of baby carrots are quite small, start checking your roasted carrots after about 15 minutes (see notes below).
Easy Oven Roasted Carrots
- 2 pounds carrots washed, peeled and cut if large
- 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 425°F and line a baking sheet pan with parchment paper (for easy clean-up).
- Toss carrots with oil and seasoning.
- Pour onto prepared baking sheet. Arrange carrots in a single layer.
- Bake 18-20 minutes for baby or garden carrots, 25-30 minutes for larger store bought carrots. Ensure carrots are 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.
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Perfect and delicious; washed, peeled all relatively same size. Used a little Herbes de Provence as seasoning. Cook temp and time were spot on. Thanks for sharing!
Yum! These biscuits are super easy, fast, and come out so fluffy and delicious. Thank you for the recipe!
Do you have any diabetic friendly or diet sense recipes?
I don’t follow a diabetic lifestyle so I can’t say for sure what would be suitable for you. You can find my low carb recipes here.
Very tasty but 3″ pieces of carrots were done in 14 minutes. Next time I’ll try 375 degrees. 425 is too high.
these were delicious!
Excellent recipe. I cooked the carrots a big longer than suggested. Tasted like candy. Thank you.
To reduce cook time, you can blanch the carrots first for a few minutes to soften them. Also great topped with fresh dill!
Everyone agreed that I should make these again. Super easy and really good.
Going To Try Roasted Carrot Recipe
We hope you enjoy it, Bonnie!
Yummy! Thank you so much for sharing! I roasted baby carrots!
You’re very welcome Kristy! Enjoy!
These are a favorite side for us too Robin.
Be careful about the high temperature and olive oil combo. Make sure you are using the light olive oil (for baking/frying, as opposed to extra virgin), otherwise you could end up with a smoke filled apartment as I did :/
I preheated my oven to 425 and am using carrots that I quartered and cut in half. They’re still hard and show no signs of caramelization at 30 minutes. Your cooking time is way off.
Ummmm….I think your oven is off
Recipes look great and can hardly wait to try them! I am just signing up!
Enjoy it Tanya!
I think the cooking temperature needs to be lowered and the time increased. I am a terrible cook (hence me looking up a recipe to roast carrots) but as soon as I tossed these in the oven, it got really smokey and smelly.
Olive oil has a smoke point of 410 degrees F and it can be unhealthy to cook with olive oil past that temperature. Something to keep in mind and maybe look into for anyone else following along.
I cooked my whole carrots along side Brussel sprouts. Both moistened with olive oil and salt and pepper. Cooked at 400 for about 30 minutes. Turning the sprouts and both came out delicious
That sounds like a great combo, Renee!
this recipe is so good.
Thanks Linda! :)
Do I need to flip them over half way so that they don’t burn on one side?
You can if you’d like Jadr, but we didn’t find it necessary. Enjoy!
My carrots took over twice the time to roast. At 20 minutes, even the smallest pieces were still crunchy.
Sorry to hear that Erica, were your carrots approximately 1 1/2″ in size? If larger, they may require additional time to fully cook.
I agree on temperature and length of time on Roasting. I’ve been at 425 f. For 30 mins. Tossed and made sure carrots aren’t touching. I’ve now dropped temp to 350f. And going another 10 mins.