Roasted Carrots

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.

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.

Ingredients

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.

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:

You can leave them whole if using small carrots:

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

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

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).

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.

Recipe FAQs

Serving Suggestions

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

More Carrot Recipes

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Recipe Card

4.99 from 175 votes

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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

Cook ModePrevent your screen from going dark

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.
  
• 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. 
  
• In a large bowl or directly in the pan, toss the carrots with olive oil, honey, kosher salt, and black pepper.
  
• 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.
  

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.

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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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