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    Home » Dinner » Side Dish

    Roasted Carrots

    Published: Jul 2, 2021 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    roasted carrots on white and brown speckled plate on a grey surface with a navy blue linen

    This easy recipe for roasted carrots will be your new favorite veggie side dish. These carrots are oven-roasted so you can focus on other things while they bake. The perfect accompaniment to your main dish. Step-by-step photos show you how to slice and bake these naturally sweet carrots.

    roasted carrots on white and brown speckled plate on a grey surface with a navy blue linen

    I grew up with many steamed carrots, they were fine but not too exciting. While steamed carrots have their time and place, weeknight dinner on rotation is not one of them for me anyway. Oven-roasted carrots though, whole other story! They are incredibly flavorful with just a bit of oil and salt and pepper. The key to that roasted flavor is baking them at a high temperature.

    Many people like to bake carrots with a bit of brown sugar but I find the carrots are sweet enough on their own so I leave the brown sugar for my slutty brownies recipe.

    Let's get to the roasted carrot recipe.

    Jump to:
    • Ingredients
    • Instructions
    • Can you double
    • What to serve with roasted carrots
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    • Carrots. I like to use large carrots and peel and chop them into sticks. You could use baby carrots if you want.  
    • Oil. Since we are roasting the carrots at high heat you want to make sure you use an oil that has a high smoke point. I also love to use a spray oil so I don't end up using tons of oil. I like to use Olive Oil or Avocado Oil. I have been known to drizzle a little bit of melted butter after they've baked.
    • Salt and Pepper. You can season the carrots to your preference, most of the time I keep it simple and just use salt and pepper but of course you could add some other spices, garlic is always a good one!
    close up of roasted carrots on white and brown speckled plate on a grey surface with a navy blue linen

    Instructions

    Preheat the oven to 425F/218C. The key to roasted carrots or any roasted veggies for that matter is a hot oven. The high heat produces an almost caramelized, browned skin with a delicious tender inside.

    Peel carrots and chop the stems off.

    carrots peeled and stems cut off on a wood cutting board on a grey surface

    Then chop the carrots in half lengthwise. If the carrot is very thin you do not need to cut them in half. The bottom of the carrot is often much thinner than the top so sometimes I chop a 2-3 inch piece of the whole bottom of the carrot before cutting the carrot in half

    hand holding and slicing a carrot in half lengthwise on a wood cutting board on a grey surface

    Cut each piece into 2-3 inch sticks,. You just want to make sure that your pieces of carrot are around the same size so that they will bake evenly.

    hand holding and slicing a carrot into two inch pieces on a wood cutting board on a grey surface
    carrots sliced into thick sticks on a wood cutting board with a knife on a grey surface (

    Ever so lightly spray a baking sheet with oil then place carrots on the baking sheet and spread evenly in a single layer. You do not want the carrots to be too close together or place too many on one sheet, if the carrots are too crowded they will not get the nice roast on them, they will end up steaming more than roasting. Spray a little more oil to cover the tops of the carrots and toss carrots with olive oil salt and pepper

    carrot pieces tossed in oil with salt and pepper on a baking sheet on a grey surface

    Roast in the oven on the top rack of the oven for 15 minutes then take the tray out and jiggle the pan to move the carrots around, or use a spatula to flip the carrots, bake for an additional 5-10 minutes depending on how large/ thick your carrots are, they should be fork-tender when done.

    roasted carrots on a sheet pan on a grey surface

    Serve immediately, store leftovers in an airtight container in the fridge for up to 3 days.

    Can you double

    You can totally double this and make more carrots but I do suggest baking them on two sheet trays so the carrots are not overcrowded in the pan.

    What to serve with roasted carrots

    Whenever I make a roast dinner, similar to an American Thanksgiving dinner, I serve these carrots alongside my Yorkshire pudding recipe.

    Carrots are delicious with a pot roast dinner too.

    A surprisingly delicious pairing is my baked salmon.

    Salt & Vinegar smashed potatoes are a delicious potato recipe!

    roasted carrots on white and brown speckled plate on a grey surface

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

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    close up of roasted carrots on white and brown speckled plate on a grey surface with a navy blue linen

    Roasted Carrots

    ★★★★★

    5 from 3 reviews

    Print Recipe
    Pin Recipe

    This easy recipe for roasted carrots will be your new favorite veggie side dish. These carrots are oven-roasted so you can focus on other things while they bake. The perfect accompaniment to your main dish. Step-by-step photos show you how to slice and bake these naturally sweet carrots.

    • Total Time: 30 minutes
    • Yield: 2 Servings 1x

    Ingredients

    Units Scale
    • 1lb Carrots peeled
    • 1 Teaspoon Olive Oil or Avocado Oil
    • ½ Teaspoon Salt
    • ½ Teaspoon Pepper

    Instructions

    1. Preheat the oven to 425F/218C.
    2. Peel the carrots then chop the carrots in half lengthwise and cut into 2-3 inch sticks, the bottom of the carrot is often much thinner then the top so sometimes I chop a 2-3 inch piece of the whole bottom of the carrot before cutting the carrot in half. You just want to make sure that your pieces of carrot are around the same size so that they will bake evenly. 
    3. Ever so lightly spray a baking sheet with oil then place carrots on the baking sheet and spread evenly. You do not want the carrots to be too close together or place too many on one sheet, if the carrots are too crowded they will not get the nice roast on them, they will end up steaming more than roasting. Spray a little more oil to cover the tops of the carrots and sprinkle with salt and pepper.
    4. Bake the carrots on the top rack of the oven for 15 minutes then take the tray out and jiggle the pan to move the carrots around, or use a spatula to flip the carrots, bake for an additional 5-10 minutes depending on how large/ thick your carrots are, they should be fork-tender when done.
    5. Serve immediately, store leftovers in an airtight container in the fridge for up to 3 days.

    Equipment

    half sheet pans

    Half Sheet Pan

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    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 5
    • Cook Time: 25
    • Category: Side
    • Method: Roast
    • Cuisine: American

    Keywords: oven roasted carrots, how to roast carrots,

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    Reader Interactions

    Comments

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    1. Jase says

      June 01, 2020 at 8:47 pm

      So easy even I could do it and they were fantastic!!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        June 02, 2020 at 8:38 am

        Glad you found the recipe helpful Jase!! These carrots are the best!! XX Liz

        Reply
    2. Karen says

      June 19, 2021 at 7:22 am

      These carrots are Scrumptious!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        June 20, 2021 at 3:47 pm

        Thanks, Karen for coming back to star rate and review the recipe, I truly appreciate it! I think the carrots are delicious too!! XX Liz

        Reply
    3. Chad says

      June 16, 2022 at 8:50 am

      This is the perfect addition to any dinner or party, especially for the unskilled in the kitchen! Such an easy recipe to follow!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        June 16, 2022 at 2:23 pm

        Aww thank you so much for the lovely review Chad! I seriously love these roasted carrots!! Take care. XX Liz

        Reply

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    roasted carrots on white and brown speckled plate on a grey surface with a navy blue linen
    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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