Roasted Carrots
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Say goodbye to the mushy carrots of your childhood—these roasted carrots are caramelized and full of rich, savory flavor.
Roasting is by far the easiest and most delicious way to cook carrots. The high heat of the oven caramelizes the natural sugars, giving you perfectly bronzed, tender-crisp carrots with a deep, rich flavor (never mushy!). Whether you serve them with roast chicken, steak, or pork tenderloin, they’re always a crowd-pleasing side dish. Simple, flavorful, and versatile—this roasted carrots recipe is a true staple.
“These are FANTASTIC!! I absolutely love it when something so simple turns out so great.”
What You’ll Need To Make Roasted Carrots
- Fresh carrots – Choose medium-sized carrots that are firm and free of cracks for the best balance of sweetness and texture. Small, thin carrots may get too soft when roasted, while extra-large carrots can be less sweet. Slice them into even pieces to ensure they cook uniformly.
- Olive oil – Helps the carrots caramelize while adding rich, flavorful depth.
- Kosher salt and freshly ground black pepper – Salt enhances the natural sweetness by drawing out moisture, aiding caramelization. Pepper adds a touch of heat to balance the sweetness.
- Thyme – Adds earthy, aromatic notes that complement the caramelized flavor of the carrots. Feel free to use fresh or dried. (If you want to experiment with different herbs, try fresh rosemary, parsley or dill.)
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Directly on a foil-lined rimmed sheet pan, toss together the carrots, olive oil, salt, pepper and thyme. Arrange in a single layer.
Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots).
Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.
Frequently Asked Questions
Whole carrots are usually fresher and have a more intense, natural sweetness compared to baby carrots. Baby carrots are often shaped from larger, older carrots, which can make them blander and less sweet due to processing. Additionally, baby carrots are typically thinner and may burn or turn mushy when roasted at high temperatures. For best results, stick with whole carrots for roasting and save baby carrots for snacking!
Yes, you can make roasted carrots ahead of time! After roasting, let the carrots cool completely and then store them in an airtight container in the refrigerator for up to 3 days. To reheat, spread the carrots on a baking sheet and warm them in a 350°F oven for about 10 minutes until heated through.
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Roasted Carrots
Say goodbye to the mushy carrots of your childhood—these roasted carrots are caramelized and full of rich, savory flavor.
Ingredients
- 2 pounds fresh carrots, peeled
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons fresh chopped thyme (or ½ teaspoon dried), plus more for serving
Instructions
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
- Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking.
- Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.
- Make-Ahead Instructions: The carrots can be prepared up to 3 days ahead of time. After roasting, let the carrots cool completely and then store them in an airtight container in the refrigerator for up to 3 days. To reheat, spread the carrots on a foil-lined baking sheet and warm them in a 350°F oven for about 10 minutes, or until heated through.
Nutrition Information
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- Per serving (4 servings)
- Calories: 153
- Fat: 7 g
- Saturated fat: 1 g
- Carbohydrates: 22 g
- Sugar: 11 g
- Fiber: 6 g
- Protein: 2 g
- Sodium: 392 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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These carrots were outstanding. I’m not a huge carrot eater, but these were delicious! Even my two year old, who will not eat veggies was asking for more. My family has already asked me to make them again.
When you say 425 degrees, is it Fahrenheit ? Because I’m French and I would like to know if I have to convert in Celsius.
Thanks for your help.
Hi Dominique, Yes, that is correct. Enjoy!
I have cooked my carrots like this for years and for a little added treat, kahlua…Just a few tablespoons on carrots or sweet potatoes while cooking. Yum!
Holy moly- so yummy! I made them ahead of time for dinner but looks like they may disappear before then. Oh well! Guess I’ll just have to make more 😉
Since carrots are one of my favorite veggies I love this recipe! Couldn’t be easier and I esp love the use of fresh thyme. They are more like dessert than something that’s good for you. I served them with turkey meatloaf and roasted red potatoes.
Great short cut — Buy the bag of waffle cut carrots. Pretty, and skips step 2.
I have tried these and they were so easy and delicious.
Hi Jennifer, I found your site looking for a simple carrot recipe, and as I looked over your ingredients list I was intrigued at the elegant simplicity.
It didn’t take very long to prep and get in the carrots in the oven, and as they carrots were roasting I prepared pan seared flounder with thyme and lemon, inspired by thyme in your recipe.
With our meal I served a simple mixed greens and tomato salad with a balsamic, lemon and thyme dressing I threw together.
My family LOVED the meal. The roasted carrots were so easy, delicious, and now one of our favorites. Who knew I would be inspired for an entire meal by a roasted carrot recipe.
Thanks!
Wonderfully simple and delicious! I added peas during the last few minutes of roasting for a dash of color.
I love roasted carrots and the addition of thyme sounds delicious.