Name: Roasted Carrots (2 Ways!) at Home
Yield: 6

Roasted Carrots are a quick and straightforward side dish with sweet or savory options. Ready in under 30 minutes making them the reliable addition to any meal.

Have extra carrots? Try these Air Fryer Carrots, Brown Sugar Roasted Carrots, & Carrot Soup next!

author’s note

The Foolproof Roasted Carrot Recipe Everyone Loves!

I’ve always liked carrots, but roasting them is what made me really love them. Raw carrots are fine. Steamed carrots are fine. But roasted carrots? They are in a whole different league.

The edges get browned, the centers turn soft, and the flavor gets so much sweeter without much effort. I started making these as an straightforward weeknight side, but now they show up for holiday dinners, Sunday meals, and anytime I need a veggie that everyone will actually eat.

What It is satisfying to most about this recipe is that it works two ways. If I’m serving them with chicken, steak, or a big savory dinner, I go with the garlic and herb version. If I’m making them for a holiday meal, the honey-butter version always feels a little more special. I truly can’t pick a favorite.

The carrots being chopped for roasted carrots.

Roasted Carrots Ingredients

Carrots: Cutting them on the diagonal gives more surface area, so they caramelize better.
Olive Oil: Using good quality olive oil for the best flavor.
Salt: Pulls out the natural sweetness of the carrots and seasons the dish.
Savory Ingredients: It is satisfying to fresh thyme and parsley, but other herbs work great.
Sweet Ingredients: Honey, butter, and cinnamon make the carrots sweet and rich with a caramelized coating.

Quick Tip

Do You Have to Peel Carrots? Peeling isn’t necessary, but it gives a cleaner look and gets rid of the bitter flavor. If you skip peeling, wash them well to remove any dirt before roasting.

Olive oil and the seasonings being added to the veggie.

How To Roast Carrots

Prep: Peel and slice carrots at an angle for even cooking and browning.
Season: Toss the carrots with oil and seasonings on a sheet pan.
Roast: Bake carrots, flipping them halfway through.
Finish Savory: Toss with fresh herbs like parsley or thyme.
Finish Sweet: Drizzle with a mixture of honey, butter, and cinnamon while the carrots are still hot.

Featured Comment

Fabulous roasted carrots recipe. We used the savory version tonight, it was a hit! I cannot wait to use the sweeter version.
– Jessica

Honey butter topping being added to the veggie.

Tips For Roasted Carrots

Top Tip: Use a large sheet pan (like 15 x 21 inches) and spread the carrots out so they have plenty of room to roast.
Even Cuts: Slice carrots evenly so some don’t burn while others stay undercooked.
Roasting Time and Temp: Roast at 425°F for the best golden-brown, soft texture.
Flip Halfway: Toss the carrots midway to make sure both sides get golden.
Weigh the Carrots: Weighing out your carrots ensures you’ll have the right amount of oil and seasonings for satisfying roasted carrots.

To Roast Baby Carrots

This recipe works with baby carrots, but they may need less time! If the baby carrots are different sizes, chop them to similar sizes. Watch the oven to make sure they’re not browning too quickly.