This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
Oven Roasted Carrots make a great side dish that pairs perfect with almost any main course! These cooked carrots are oven roasted with a few seasonings and can be customized to use your favorites from the spice drawer! Ready in under 45 minutes and perfect for weeknights, weekends and meal prep!
Want recipes delivered right to your inbox? Sign up here! Sometimes I even send out free e-cookbooks too!
We are a carrot loving family!
Carrots are perfect in so many dishes, great as a simple side dish and they make for wonderful little snacks. My son and I love to snack on raw carrots and we love to enjoy our favorite carrot salad when it’s hot but when I want to cook carrots for lunch or dinner this Oven Roasted Carrots recipe is the recipe that I turn too.
Oven roasted carrots are tender and sweet, plus you can change them up by using flavored olive oils and different spices!
Let’s hit the carrot basics really quick before we get on to cooking.
How to choose carrots at the store or farmer’s market:
- Pick carrots that are bright in color without any green
- Avoid any carrots that have tears or cuts in the skin, these are drying out already
- Pick carrots that are firm to the touch. Carrots should not be mushy or rubbery
If you’re not going to be roasting your carrots as soon as you get home, you should store them fridge. Carrots should last in the fridge, uncut, for about 4 weeks but if the if the carrots are cut, they should last about 2 to 3 weeks.
To Peel or Not To Peel carrots before roasting…that is the question:
Do I need to peel carrots before roasting them?
You don’t have to peel carrots before you eat them.
I like to peel my before I cook them or eat them but it’s totally optional. If you leave the skin on the carrots, be sure to wash them very well to remove any dirt or pesticides. Also, unpeeled carrots may be a bit tougher than peeled carrots.
If you do decide to peel carrots before making this recipe or any time you need peeled carrots, let me introduce you to this little gadget.
This is the Microplane Grip’n Strip! This post is NOT sponsored by them but I’m in love with this little peeler and I wanted to tell you about it. It’s easy to use, easy to hold and pretty easy to clean.
(That Microplane link is an affiliate link, if you click it and decide to buy it, I will make a little change from the sale at no extra cost to you!)
What you’ll need for oven roasted carrots: (amounts below in recipe)
- extra virgin olive oil
- black pepper
- onion powder
- garlic powder
- Italian seasoning
Prepping Carrots for roasting:
Prepping carrots for this recipe is super easy.
First, wash and peel carrots.
Next, slice and dice carrots into small strips. Make sure they are somewhat uniform in shape and size so that they’ll cook evenly.
First comes olive oil then come seasonings:
I’ve been using a regular olive oil to oven roast carrots over the past few years but lately I’ve really been into flavored olive oils. There are so many different flavors of olive oil out there and there are even entire stores dedicated to creating different blends.
Hello Garlic Olive Oil. It’s amazing, it’s my favorite, and you MUST find it and try it. Midtown Olive Oil is probably my favorite store for finding and trying different flavored olive oils. You can use a locator on their website to see if you have one nearby. They’re really only in NC but I’m sure there are other stores out there like Midtown Olive Oil that creates fun olive oil flavors.
So back to the olive oil on the carrots! You can use regular olive oil but I beg you to try different ones as well. This is such a simple dish that it’s easy to switch up the flavors!
Just like with the olive oils, it’s easy to switch up the seasonings for easy carrots recipes like this one. I used a mixture of pepper, onion powder, garlic powder and Italian seasonings because that’s what we like.
Try adding a bit of salt or seasonings that compliment carrots well like, parsley and rosemary!
How long do you roast carrots in the oven?
These oven roasted carrots take about 40ish minutes to bake. Start checking them after about 30 minutes.
If they’re already fork tender you can remove them from the oven. If they’re still tough, keeping roasting them. Check them after 5-10 minutes.
Don’t just toss them back in and walk away though, they carrots might burn and no one wants to eat a burnt carrot.
What does fork tender mean?
This means that you can easily push a fork through the largest part of the carrots. If it’s too tough, the carrots need more time to roast.
Serving Suggestions for Amish Macaroni Salad
Oven Roasted Carrots Frequently Asked Questions & Expert Tips
Can I use baby carrots? Yes! You can! Just slice them in half longways and check on them halfway through so they don’t burn.
Can I use butter instead of olive oil. You can try it but the butter will probably burn
Does it matter if I use Olive Oil or Extra Virgin Olive Oil? Nope 🙂 Either one is fine.
How long are roasted carrots good for? Roasted Carrots are good for about 3-5 days after roasting.
How do I store cooked carrots? Store roasted carrots in the fridge in an air tight container.
Can roasted carrots be made ahead of time? You can peel and slice carrots a few days in advanced if needed. If you roasted them ahead of time and reheat them, they may not be as crisp and may loose their bright orange color.
Love Roasted Vegetable Side Dishes? Give these a try!
Oven Roasted Carrots Recipe
- 2 pounds carrots
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Preheat oven to 425.
- Wash and Peel Carrots.
- Cut carrots in half and then in half again in the opposite directions.
- Spread on baking sheet.
- Drizzle with olive oil and sprinkle with seasonings.
- Toss to coat.
- Roast on oven for 30 minutes. Check to see if carrots are tender.
- If not, continue cooking, check ever 5 minutes until fork tender.
- Can I use baby carrots? Yes! You can! Just slice them in half longways.
- Can I use butter instead of olive oil. You can try it but the butter will probably burn
- Does it matter if I use Olive Oil or Extra Virgin Olive Oil? Nope 🙂 Either one is fine.
Nutrition Information:Yield: 4 Serving Size: about 1/2 cup
Amount Per Serving: Calories: 172Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 132mgCarbohydrates: 19gFiber: 7gSugar: 8gProtein: 2g
This data was provided and calculated by Nutritionix on 6/4/2021 - Nutrition may change based on ingredient brands and amounts.
I love to see what you’re cooking from the blog!