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    Home » Vegetable Recipes » Roasted Carrots

    Roasted Carrots

    Last updated: Oct 24, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    These roasted carrots are ready in about 30 minutes; you'll only need five simple ingredients to make them.

    The carrots become beautifully caramelized when coated in honey and olive oil and baked in a hot oven.

    Roasted carrots served on a white plate.

    Raw carrots are excellent when dipped in ranch dip, tahini sauce, sour cream dip, or Greek yogurt dip. Roasted carrots are even better! Roasting removes their crunch but enhances their flavor.

    High-heat roasting turns almost any vegetable into a caramelized delicacy. It's true for carrots, as this recipe proves. And it's true for roasted Brussels sprouts, roasted green beans, and roasted cauliflower.

    Jump to:
    • Ingredients
    • Variations
    • Roasted Carrots Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Carrot Recipes
    • Recipe Card

    Ingredients

    The ingredients needed to roast carrots in the oven.

    You'll only need five simple ingredients to make this roasted carrots recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • Carrots: I like to use petite carrots - the small ones sold with their green tops still attached. You can get them at Whole Foods or Trader Joe's. If you can't find them, using regular carrots (as shown in the photo above) is fine if you cut them in half and then cut the thicker halves lengthwise. Ideally, you want a fairly even thickness.
    • Olive oil: I love cooking with this flavorful oil. Melted butter is another good option.
    • Honey: This ingredient is optional, but it helps the carrots caramelize and adds incredible flavor.
    • To season: I simply use kosher salt and freshly ground black pepper.

    Variations

    • Use melted butter instead of olive oil. I like both versions - try and decide for yourself!
    • Use maple syrup instead of honey.
    • You can omit the honey altogether, although it does enhance the dish and promotes caramelization.
    • Add spices such as dried thyme or garlic powder. I like to add ½ teaspoon of each.
    • Use a teaspoon of chili powder and a pinch of cayenne pepper for a sweet-spicy flavor combination.

    Roasted Carrots Instructions

    Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

    Preheat the oven to 400°F. Wash the carrots, dry them well, and peel them.

    Peeling a carrot.

    If using large carrots, halve them crosswise and then halve their thick part lengthwise. Your goal is to have similar-sized carrot chunks, as shown in the photo below:

    Cutting a carrot in half.
    Cutting the thick half of the carrot lengthwise.
    Similar-sized carrot chunks.

    You can leave them whole if using small carrots:

    Carrots in a baking dish.

    Toss the carrots with olive oil, honey, kosher salt, and black pepper. I use my hands to ensure they are well-coated.

    Add olive oil to the carrots in the baking dish.
    Olive oil
    Add honey to the carrots in the baking dish.
    Honey
    Mixing the carrots, olive oil, honey, and spices.

    Roast until the carrots are tender and browned, 10-15 minutes per side. Serve immediately.

    Roasted carrots are served on a white plate.

    Expert Tip

    Don't attempt to use bagged baby carrots when making this recipe. Their water content is too high for this recipe to succeed. It's not easy to get them caramelized (though it's not impossible).

    Baby carrots on a white plate.
    These baby carrots are not suitable for roasting.

    It's best to use young, firm, dry carrots. The small, 4-5 inch ones usually sold in bunches with their greens still attached are perfect. But you can use mature carrots if that's all you can find.

    Bunches of petite carrot photographed in the market.
    These small carrots are perfect for roasting.

    Recipe FAQs

    Can I bake the carrots whole?

    You can, especially if you use petite carrots. If using large carrots, for even results, it's best to cut them in half and then cut the thicker halves lengthwise. Ideally, you want a fairly even thickness.

    Should I peel the carrots?

    This is up to you. I prefer peeling them because this gives them a better texture when cooked. But you can leave the peel on if you wish.

    Can I use sugar-free honey?

    Yes, you can. It won't promote caramelizing the way real honey does, but in terms of flavor, it works in this recipe.

    Serving Suggestions

    Roasted carrots make an excellent side dish! They go with anything, but since I bake them in a 400°F oven, I like to serve them with main dishes that I can bake in the same oven, such as:

    • Baked pork chops
    • Garlic parmesan wings
    • Baked meatballs
    • Jerk chicken
    • Baked boneless chicken thighs
    • Baked shrimp
    • Chicken drumsticks

    They also go well with slow-cooked dishes such as beef cheeks and oxtails and with pan-fried main courses such as ham steak and pan-fried salmon.

    Storing Leftovers

    You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.

    This is one of those recipes where the leftovers are excellent - just as good as the freshly made dish.

    Roasted carrots served on a white plate.

    More Carrot Recipes

    • Honey-glazed carrots served in a white bowl with a napkin and forks.
      Honey-Glazed Carrots
    • Steamed carrots served on a white plate.
      Steamed Carrots
    • Carrot chips served in a white bowl.
      Carrot Chips
    • Keto carrot cake served on a white plate with a fork.
      Keto Carrot Cake

    👩🏻‍🍳 I publish a new or updated recipe every month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Roasted carrots served on a white plate.
    4.99 from 175 votes
    Pin Recipe Share on Facebook Print Recipe

    Roasted Carrots

    These beautifully caramelized roasted carrots are ready in about 30 minutes; you'll only need five simple ingredients to make them.
    Prep Time5 minutes mins
    Cook Time30 minutes mins
    Total Time35 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 4 servings
    Calories: 121kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 1 pound carrots small and firm
    • 2 tablespoons olive oil or melted unsalted butter
    • 1 tablespoon honey
    • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
    • ¼ teaspoon black pepper

    Instructions

    • Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper, or use a 9 X 13-inch glass baking dish. Wash the carrots, dry them well, and peel them.
      Peeling a carrot.
    • If using large carrots, halve them crosswise and then halve their thick part lengthwise. Your goal is to have similar-sized carrot chunks. If using small carrots, you can leave them whole. 
      Cutting the thick half of the carrot lengthwise.
    • In a large bowl or directly in the pan, toss the carrots with olive oil, honey, kosher salt, and black pepper.
      Add olive oil to the carrots in the baking dish.
    • Spread the carrots on the prepared pan in a single layer. Roast until they are tender and browned, 10-15 minutes per side. Serve immediately.
      Roasted carrots are served on a white plate.

    Video

    Notes

    • I don't recommend using bagged baby carrots when making this recipe. Their water content is too high for this recipe to succeed. It's not easy to get them caramelized (though it's not impossible either). It's best to use young, firm, dry carrots. The small, 4-5 inch ones usually sold in bunches with their greens still attached are perfect. But you can also use mature carrots if that's all you can find.
    •  I prefer peeling the carrots because this gives them a better texture when cooked. But you can leave the peel on if you wish.
    • You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.

    Add Your Own Notes

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    Nutrition per Serving

    Serving: 0.25recipe | Calories: 121kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 217mg | Fiber: 3g | Sugar: 9g
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Patti

      November 21, 2023 at 10:34 am

      I want to make these for a special after Thanksgiving meal. Are there any fresh herbs that would blend in well with this recipe?

      Reply
      • Vered DeLeeuw

        November 21, 2023 at 10:45 am

        Hi Patti,
        Yes! Fresh thyme or rosemary are excellent with roasted carrots. You can use a sprig of each or two sprigs of one of them.

        Reply
    2. Gina M.

      September 19, 2023 at 7:26 am

      5 stars
      Went out on a limb and made this with baby carrots. Success! They were caramelized and delicious.

      Reply
      • Vered DeLeeuw

        September 19, 2023 at 4:44 pm

        Yay! I'm so glad this recipe worked with baby carrots, Gina!

        Reply
    3. Ashleigh

      August 06, 2023 at 4:46 pm

      5 stars
      These carrots are incredible! I used regular carrots, peeled and cut per your instructions. They only needed 10 minutes per side in my oven and they were perfect.

      Reply
      • Vered DeLeeuw

        August 06, 2023 at 5:28 pm

        I'm so glad you liked this recipe, Ashleigh!

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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