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Oven Roasted Carrots – lights seasoned carrots, roasted to perfection in the oven. Ready in only 20 minutes, these carrots are a fool proof side dish for weeknight dinners.
I can’t think of a more classic side dish than oven roasted carrots. This simple recipe comes together in only 20 minutes with minimal prep work and a handful of fresh ingredients.
This recipe is one of my favourites, effortless. These carrots develop deep, exquisite flavor and beautifully golden, caramelized edges as they roast in the oven. Not only do these have incredible flavor, carrots are also very affordable and easy to keep on hand, making this recipe the perfect side dish!
Ingredients
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- Carrots – Peeled and cut diagonally into 1 1/2 inch pieces.
- Olive Oil – Can be substituted for canola oil, sunflower oil, safflower oil, vegetable oil or avocado oil.
- Salt and Pepper – To taste.
- Parsley – Fresh, chopped.
How to make oven roasted carrots
- Preheat Oven – Preheat your oven to 425 °F.
- Season – Add the sliced carrots to a large bowl – toss with the olive oil, salt, and pepper.
- Bake – Transfer the carrots to a sheet pan in a single layer and place in the oven. Bake for 20 minutes or until browned and tender.
- Garnish and Serve – Sprinkle the carrots with parsley and serve.
Tip on keeping your carrots from being soggy!
As vegetables cook they tend to release moisture, and when placed too close together it typically results in soggy vegetables. To keep your roasted carrots beautifully brown and crisp, they need some space! Arrange your carrots in a single layer and don’t overcrowd the pan, you’ll get perfectly roasted carrots every time.
How to serve oven roasted carrots
These carrots make for the perfect side dish, pair them with a delicious protein like roast chicken, steak, pot roast or fish, add some mashed potatoes and a salad. There you have it, a complete meal! These roasted carrots really go well with anything!
What else can I add to my carrots?
This recipe is very simple, but nonetheless – fantastic. If you want to amplify your dish and dress up your carrots a bit more, try these options:
- Cinnamon
- Clove
- Butter
- Brown Sugar
- Allspice
- Nutmeg
- Ginger
- Dill
- Thyme
- Maple Syrup
- Molasses
How to store leftovers
To maximize the shelf life of your roasted carrots, refrigerate leftovers in a shallow, airtight container or resealable plastic bags. Properly stored, cooked carrots will last for 3 to 5 days in the refrigerator!
Reheating
You can reheat leftover roasted carrots in the microwave or you can preheat your oven to 450 degrees and spread the carrots out on a baking sheet. Toss them with 1 tablespoon of olive oil and bake until heated through, about 5-10 minutes!
Did you like this recipe? Try these!
- Harissa Roasted Chicken and Potatoes
- Roasted Brussel Sprouts
- Parmesan Garlic Roasted Potatoes
- Roasted Green Beans
- The Ultimate Parmesan Roasted Broccoli
- Pan Roasted Chicken and Vegetables
- Roasted Red Peppers
- Easy Oven Roasted Potatoes
- Salmon with Dill Sauce and Roasted Baby Potatoes
- Roasted Purple Yams with Avocado Aioli
Oven Roasted Carrots
Ingredients
- 2 pounds carrots peeled and cut diagonally into 1 1/2 inch pieces
- 3 tablespoon olive oil
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper freshly ground
- 2 tablespoon fresh parsley chopped
Instructions
- Preheat your oven to 425 °F.
- Add the sliced carrots to a large bowl and toss with the olive oil, salt, and pepper.
- Transfer the carrots to a sheet pan in a single layer and place in the oven. Bake for 20 minutes or until browned and tender.
- Sprinkle the carrots with parsley and serve.
Tips & Notes:
- To maximize the shelf life of your roasted carrots, refrigerate leftovers in a shallow, airtight container or resealable plastic bags. Properly stored, cooked carrots will last for 3 to 5 days in the refrigerator!
- You can reheat leftover roasted carrots in the microwave or you can preheat your oven to 450 degrees and spread the carrots out on a baking sheet. Toss them with 1 tablespoon of olive oil and bake until heated through, about 5-10 minutes!
