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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I made these for Easter. Got rave reviews with lots of recipe requests! As per another review, I made them the night before and microwaved before serving.
Hi Jenn, My husband said these are quite possibly the best carrots he had ever eaten. Thanks, Elizabeth
Delicious and easy. I’ll be making these again!
Can you recommend other entrees or menu around these carrots. I find carrots so sweet often stumped. Thx
Hi Karen, I like these carrots with the Blackened Tilapia, Middle Eastern Chicken Kebabs and Easy Slow-Baked Boneless BBQ Short Ribs to name a few. Hope that helps!
Question:
I am planning to prepare the beef tenderloin, scalloped potatoes and roasted carrots with thyme for Christmas Eve dinner. I have one oven and would appreciate your guidance on how to prepare each with the oven temp and timing involved. I plan to have light hor d’oeuvres before the meal and cannot wrap my head around having all prepared, cooked (at different temps), and served hot and not taste stale or overcooked.
Tenderloin: 400 degrees=1 hr 20 min; Potatoes: 350 degrees=1 hr.;
Carrots: 425 degrees=20-25 min. Please advise.
Thank you.
Lana
Hi Lana, I’d cook the carrots ahead of time, then reheat them in the microwave. The beef and potatoes can cook together at 350°F. The beef will take a tad longer at that temp. You could also reheat the carrots in the 350 oven if you have room. Hope that helps!
Hi! Sounds like an amazing combo! I am brand new to these recipes and am HOOKED! Do you still have the beef tenderloin recipe??
Hi Scott, glad you are enjoying the recipes! Here is the beef tenderloin recipe.
One of my favorite ways to make carrots. Heavenly and healthy!
HI, would love to do your beef tenderloin for a small group at New Years. Question, with one oven, how can I coordinate the beef and au gratin with different cooking temperatures? Thanks, lorri. Ps did the chicken marbella, big hit !
Hi Lorri, you can cook both the beef and the potatoes at 350. The beef will take a little longer than if cooked at 400, but it will work just fine. Enjoy!
can you cook this at 400 with the tenderloin?
Yes, Debbie – that will work!
Even my kids who will not touch a cooked veggie love these! So easy to make and look beautiful on the plate!
I made this for Thanksgiving– it was GREAT! I actually made it the day before, then then drizzled a little butter over it and popped it into the oven to re-heat after the turkey came out of the oven. I will make this again for sure!
Fantastic. My whole family loved it. My daughter hardly even wiped off the thyme.