Oven Roasted Carrots

Oven Roasted Carrots make a great side dish to serve with chicken or fish, or add them to grain bowls and salads. This roasted carrots recipe is made with large organic carrots, extra-virgin olive oil and simple seasonings, and roasting carrots in the oven couldn’t be easier! 

There’s little prep, not much fuss and barely any cleanup to make these roasted carrots. They’re great to serve for special occasions, holiday meals, and they’re easy enough to make any night of the week.

Why We Love Roasting Carrots In Oven

• Flavor. Roasted carrots is one of our favorite ways to eat carrots! They’re lightly browned, fork tender and their flavor is intensified from roasting. They’re SO good!
• Quick and Easy. These roasted carrots are quick and easy to make, and they’re a great go-to recipe when you nee an easy side dish to make.
• Budget Friendly. This recipe is inexpensive to make and only requires a handful of ingredients.

Roasted Carrots Recipe Ingredients

• Carrots. We use large organic carrots.
• Olive Oil. We toss the peeled and cut carrots in extra-virgin olive oil, but you can use avocado oil if you like.
• Seasoning. The peeled and cut carrots are tossed with Italian seasoning, dried dill, onion powder, garlic powder, salt and pepper.
• Butter. After the carrots are hot out of the oven, we toss them in a bowl with 2 tablespoons of unsalted butter to add a delicious buttery flavor. This is optional, but its how we love to serve these roasted carrots.
• Fresh Parsley. Garnish with fresh parsley if you like.

Find printable recipe with the measurements below.

How To Roast Carrots In Oven

1. Preheat Oven. Preheat the oven to 425°F.
2. Prep Carrots. Peel, rinse and pat the carrots dry. Cut them on the diagonal into 1-1/2 inch pieces.
3. Toss with Oil. Add the peeled and cut carrots to a bowl and toss with the olive oil and seasoning, making sure the pieces are evenly coated. Transfer to a sheet pan, making sure the carrots are in a single layer so they cook evenly.
4. Roast Carrots. Place the sheet pan in the oven and roast for 10 minutes then remove the sheet pan from the oven and toss the carrots, making sure they are still in a single layer then place back in the oven. Continue roasting in the oven another 10-15 minutes, or until the carrots are just fork tender but not totally soft.
5. Serve. Transfer the carrots to a serving dish and add 2 tablespoons of butter to the top. Toss the carrots with the melting butter. Season with salt and ground black pepper if you like.

Tips For Making The Best Roasted Carrots

• Cut the ends off the carrots, then sliced them in 2 inch pieces on an angle. Slice the thicker parts of the carrot in half lengthwise. After you have cut them in half, then slice them on an angle also in 2-inch pieces.
• Depending on thickness of the carrots and the temperature of your open, roasting time may vary.
• Peel the carrots for a more polished appearance.
• After the carrots have been removed from the oven and transferred to a bowl, add 2 tablespoons unsalted butter to melt over them, then toss. 

Storing Leftovers

• Store leftovers in an airtight container in the refrigerator. If properly stored, they should last up to 3 days.
• To reheat roasted carrots, warm them in the oven at 350° for a few minutes. You can also add a little butter to a skillet and pan warm them.

Serving Suggestions

Add these roasted carrots to grain bowls and salads, or serve them with fish, roast turkey, or any of our simple chicken recipes.

• Boursin Chicken
• BBQ Baked Chicken Thighs
• Italian Dressing Chicken
• Baked Boneless Chicken Thighs
• Marinated Greek Chicken

More Vegetable Side Dish Recipes

• Sautéed Vegetables
• Steamed Broccoli
• How to Boil Corn on the Cob
• Boursin Mashed Potatoes

Continue to Content

Print

Yield: 4 Servings

Oven Roasted Carrots

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Oven Roasted Carrots make a great side dish to serve with chicken or fish, or add them to grain bowls and salads. This roasted carrots recipe is made with large organic carrots, extra-virgin olive oil and simple seasonings, and roasting carrots in the oven couldn't be easier! 

Ingredients

• 1 pound large carrots, 1 or 2 bunches
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons unsalted butter, optional
• Fresh parsley for garnish, optional

Instructions

1. Preheat the oven to 425°F.
2. Peel, rinse and pat the carrots dry. Cut both ends off the carrots, then sliced them in 2 inch pieces on an angle. Slice the thicker parts of the carrot in half lengthwise, and then sliced them on an angle in 2-inch pieces.
3. Add the cut carrots to a bowl and toss with the olive oil and seasoning, making sure the pieces are evenly coated. 
4. Transfer the seasoned carrots to a sheet pan, making sure the carrots are in a single layer so they cook evenly. Place the sheet pan in the oven and roast for 10 minutes then remove the sheet pan from the oven and turn the carrots over using a spatula, making sure they are still in a single layer and then place back in the oven. Continue roasting in the oven another 10-15 minutes, or until the carrots are lightly browned and just fork tender but not totally soft.
5. Transfer the roasted carrots to a bowl and add 2 tablespoons unsalted butter to the top of the carrots to melt. Toss the carrots gently with the butter. Season with salt and pepper if you like.
6. Store leftovers in an airtight container in the refrigerator. If properly stored, they should last up to 3 days.
7. To reheat roasted carrots, warm them in the oven at 350° for a few minutes. You can also add a little butter to a skillet and pan warm them.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 168Total Fat: 13gSaturated Fat: 5gUnsaturated Fat: 9gCholesterol: 15mgSodium: 341mgCarbohydrates: 12gFiber: 4gSugar: 4gProtein: 1g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.