Of all the roasted vegetables that are delicious, oven roasted carrots are my favorite. Their natural sweetness intensifies in the oven, creating caramelized edges and a tender, flavorful center. This is my simple how-to for making roasted carrots without brown sugar or other added sugars – just perfectly seasoned carrots with a touch of salt, pepper, and oil. They’re a common side dish for weeknight dinners and also a favorite veggie for holidays, too.
Recipe Highlights
Super simple: This easy recipe comes together on one pan with minimal prep and no extra bowls required. I just toss the carrots directly on the sheet pan, roast, and serve. It’s a fuss-free side dish with minimal cleanup.
Minimal ingredients: Unlike other roasted carrot recipes, my version comes together with just four simple ingredients, letting the natural sweetness of the carrots shine. The hot oven creates a slightly caramelized effect, similar to honey-roasted carrots, but without the added sugars.
Special diet-friendly: Naturally gluten-free, dairy-free, paleo, vegan, and vegetarian, this roasted carrot recipe fits nearly every dietary need and pairs easily with many main dishes.
Ingredient Spotlight: Carrots
Carrots are a very nutrient-dense food, which means that they pack a lot of beneficial nutrients per calorie. They are a high fiber food and also an excellent source of many vitamins and minerals. Carrots are especially:
- Rich in beta-carotene: Beta carotene is an antioxidant carotenoid that can be converted to vitamin A, which is an essential nutrient our bodies need to keep immunity and vision strong through aging. Cooked carrots have even more beta carotene than raw carrots, and it can be absorbed more quickly when it’s eaten with a source of fat, like the oil in this recipe.
- High in lutein: This nutrient is one of the reasons carrots are so good for eye health. Lutein is a carotenoid antioxidant found in the retina of eyes. A diet rich in lutein has some natural built-in protection against harmful blue light.
- Great source of pectin: Pectin is a type of soluble dietary fiber found in high amounts in carrots, and it is especially helpful for feeding the good bacteria that live in human microbiomes. Those bacteria break down pectin and other soluble fibers for fuel that aids digestion and also protects against the growth of harmful bacteria.
Flavor Variations Worth Trying
These roasted carrots are delicious as is, but there are plenty of easy ways to change up the flavor. For a richer taste, use melted coconut oil in place of the avocado oil or melted butter. I enjoy the slightly sweet flavor that coconut oil adds, finding it nicely complements the caramelized carrots.
I season the carrots simply with some kosher salt and a pinch of freshly ground black pepper. But for a bolder flavor, try seasoning the veggies with extra spices like garlic powder, dried dill, cumin, or paprika. To dress the carrots up a bit with a garnish, sprinkle shredded Parmesan, crumbled feta, or goat cheese over top just before serving. Or add a sprinkle of fresh parsley or fresh thyme for a touch of brightness. Or, for a little crunch, add some toasted almonds or chopped pecans.
Feeling like something sweet? Toss the warm roasted carrots with a drizzle of honey, maple syrup, brown sugar, hot honey, or a touch of honey butter for a glazed carrot variation that’s a perfect comfort food sweetened up for holidays or special occasions.
Make A Bigger Batch
If I’m cooking for a crowd, I simply increase the amount of carrots, using two pounds of fresh carrots (whole, not baby carrots) instead of one pound. Then, I keep the oil and seasoning measurements the same. The carrots will roast beautifully with the same amount, especially when spread out evenly on a large baking sheet.
Then, I keep a close eye on my oven and adjust the cooking time as needed. I find that 15 minutes is usually plenty of time, but every oven is different. Also, if my carrots are super thick, I sometimes slice them in half lengthwise to speed up the cooking time.
Serving Suggestions
These roasted carrots are a staple on my holiday table alongside the Thanksgiving turkey recipe, Thanksgiving side dishes, and even my Christmas dinner. They’re also a nice complement to everyday dinners, like my air fryer pork chops, smothered chicken, and crispy baked cod.
Storing And Reheating Leftovers
Once cool, I transfer leftover carrots to an airtight container and store them in the fridge for up to 3 days. To reheat, I arrange them in a single layer on a baking sheet and warm them in the oven at 400 degrees f for about 5-7 minutes or until they’re heated through. I’ve also warmed them in a skillet over medium heat, stirring occasionally, and it works pretty well. However, I avoid microwaving if possible, because it tends to make the carrots soggy.
More Of My Favorite Sides
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Roasted Carrots Recipe
Made with just four ingredients in just 20 minutes, these oven roasted carrots are a delicious and nutritious side dish for everything from holiday meals to weeknight dinners.
Ingredients
- 1 lb. raw carrots (5-6 medium carrots), cut into 2-inch pieces*
- 1 tablespoon avocado oil or olive oil**
- ½ teaspoon fine salt
- Pinch of fresh ground black pepper
- Optional for garnish: Chopped fresh herbs and/or flaked salt
Get Recipe IngredientsInstructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Directly on the baking sheet, toss the carrots with the oil, salt, and pepper. Spread the carrots out in an even layer.
- Bake until the carrots are fork-tender and starting to brown, 15 to 18 minutes, depending on the thickness of the carrots.
- Garnish with chopped fresh herbs and a sprinkle of flaked sea salt, if desired. Serve warm.
- Store leftovers in an airtight container for up to 3 days.
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Notes
* For a nice look, cut the carrots at the diagonal every 2 inches, and alternate the angle of the diagonal with each cut. Cut any very thick pieces in half lengthwise so all of the pieces are of similar length and thickness for even roasting.
** May sub melted butter or melted coconut oil for the avocado oil. Personally, I love the slightly sweet flavor that coconut oil imparts on the carrots – highly recommend trying it!
Need more carrots, such as for a Thanksgiving side dish? Use 2 lbs of fresh carrots instead, but it’s not necessary to increase the oil or seasonings.
Nutrition Information
- Serving Size: 1/4 of the recipe or ~ 1/2 cup
- Calories: 68
- Fat: 3 g
- (Sat Fat: 0 g)
- Sodium: 313 mg
- Carbohydrate: 11 g
- (Fiber: 3 g
- Sugar: 5 g)
- Protein: 1 g
- Cholesterol: 0 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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