Review Recipe

Roasted Carrots

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Sam
Course Side Dish
Cuisine American
How to make simple and delicious Roasted Carrots!
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  • 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

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  1. Preheat oven to 415F and line a baking sheet pan with parchment paper (for easy clean-up).

  2. Place carrot pieces in a large bowl with olive oil, salt, and pepper and toss until evenly coated.
  3. Pour onto prepared baking sheet. Arrange carrots in a single layer.

  4. 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.
  5. Serve warm, garnished with parsley if desired.

Recipe Notes

*Try to cut your carrots as evenly as possible so that they cook evenly in the oven. When I got to the thicker part/top of my carrots, I sometimes had to slice the pieces lengthwise as well so that they were not much thicker than the thinner part/bottom of the carrot and would cook more evenly.
Nutrition Information
Amount per serving (1serving) — Calories: 103, Fat: 5g, Sodium: 492mg, Potassium: 483mg, Carbohydrates: 14g, Fiber: 4g, Sugar: 7g, Protein: 1g, Vitamin A: 25260%, Vitamin C: 8.9%, Calcium: 50%, Iron: 0.5%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword roasted carrots, roasted vegetables, side dish, Thanksgiving recipe