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!
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These roasted carrots would be a great side dish for dinner to serve along side of roasted broccoli, mashed potatoes , green beans and white cheddar mac and cheese!
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)
- carrots
- 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
These roasted carrots would be an absolutely perfect side dish for main dishes like, Air Fryer Roast Chicken, Oven Roasted Beer Can Chicken, Oven Baked Salmon, or Instant Pot Short Ribs.
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
Oven Roasted Carrots
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!
Ingredients
- 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
Instructions
- 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.
Notes
- 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 cupAmount 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.
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Oh my god, these look terrific!! I can’t wait to try this recipe!! YUM!
Is there a way to make these up a head of time and them still be as good reheated? ????
You can make them up to 24 hours or so in advance but you’d need to heat them up for about 20 minutes or so in the oven and these only take 30 minutes to bake to start with haha. You can try reheating them in the microwave (we have for leftovers) but they’re a little more limp after they microwave reheating.
great
Hi I’m trying this recipe right now do I need to cover the pan of carrots before I put it in the oven
Nope 🙂
Can they be frozen? I cook for one, and like to store multiple portions for later. Thanks!
I haven’t frozen this particular recipe – if you give it a try please let me know how they turn out. I’ve read that you can freeze them but that you want to roast them or heat them without letting them thaw because they’ll get mushy.
I am making these for Thanksgiving. Have you ever added balsamic? If so, when do you add it? I am guessing the last 5 min but I am wondering what others do
Hi Gina! I haven’t added balsamic to these. If I was going to test it with that, I would toss the carrots with some of it with about 10-15 minutes remaining. However, I haven’t tired it that way, that’s my guess. 🙂
Yummy as is!
YAY!
Made these tonight, a yummy addition to leftover shepherds pie. Will definitely make them again. I found it easier to put the prep a pared carrots in a bowl then added the spices and tossed them til covered before I put them on a tray and into the oven!
So glad that you liked them!!
I never buy onion powder can I use onion
Flakes?
You can!
Love these carrots!
Thank you!!
I can almost taste them through the pictures, so excited to try this. Give my carrots a boost!
I always make steamed carrots and never knew what I was missing out on until I saw this recipe. These carrots sound amazing, I can’t wait to change things up and make this recipe!
I hope that you love them!!
These were delish! I had some leftovers with my lunch the next day and didn’t even need to heat them- delicious cold as well.
I’m so glad that you liked them, Wendy!
I love making oven-roasted veggies! They’re healthy and so delicious. It’s a great change-up from stovetop steamed or grilled veggies. And the clean-up’s a breeze!
Tried these using unsalted butter, and the taste was amazing, unsalted butter doesn’t burn, olive oil to me just tastes oily, no matter which grade or type I use
I’ll have to try it with the unsalted butter next time!
I know these are “roasted carrots”, but I have just a baking oven…can I bake them the same in my oven ?
Hey. 🙂 These are made in a regular oven. Roasting is a cooking method, it isn’t a particular type of oven. 🙂
What a simple but very affective roasting strategy, my roasted carrots we’re stunning with my leg of lamb, for the first time my children actually ate their carrots!! Hahahaa.. Thankyou my lovely! Xx
I’m so glad that you liked them!
Love the simplicity of this recipe. Easy to make but have a complex taste profile.
My tips:
Be careful to not use too much oil.
Try dry Lipton Onion soup mix in place of italian seasoning. Absolutely delicious!
Can I use this recipe with other vegetables? Such as broccoli, cauliflower, green beans, sugar peas, red potatoes?
Hi, Bethany! You can but cooking times will vary depending on the vegetable and how thick the cuts are. Like potatoes will take longer than broccoli for example. I have a recipe here for broccoli: https://www.bigbearswife.com/oven-roasted-sesame-broccoli/ and a recipe here for how to roast potatoes https://www.bigbearswife.com/how-to-roast-potatoes-in-the-oven/
Omg these were great family loved them
I made these for dinner this afternoon for our Christmas Eve afternoon meal with friends. They were quite a hit! Everyone truly enjoyed them.
Hi Sue! I’m so glad that you liked them!
What type of Italian seasoning did you use. Just like a spice jar?
Yep. Just the Italian seasoning that you find in the spice section.
I melted 2 oz of butter with the olive oil and added 4 unpeeled garlic cloves to this recipe and they were eaten so fast I wish I had made double.
How long would it take for baby carrots and same temp?
Same Temp but not sure how long. Roast them for 30 minutes and then test them with a fork adding 5-10 minutes until tender.
So simple yet so delicious! Thank you.
If you don’t want blackened carrots I suggest that they be flipped halfway through the roastin
You can certainly do that. I don’t have to flip them when I bake them but everyone’s oven cooks differently. That’s why I suggest you check them while you’re baking them so they don’t burn.
I used Avocado Oil and Italian Spices – tasted really good!
Our favorite recipe for carrots, we use it all the time!!!
Our favorite recipe for carrots, we use it all the time!!! I use grape seed oil, as olive just doesn’t hit the spot.
These turned out great! The only thing I changed was I used garlic infused and basil infused olive oil.
Turned out delicious! I used olive oil spray instead of actual olive oil and if it made a difference I couldn’t tell. Next time I’ll try them in the air fryer.
I’d love to print this off and put it in my recipe book but the print link wont work
Oh No! I’m so sorry. I just tried it and it worked for me. I’m going to send you an email in a second with a link for you to try to print it.
Made this for Christmas dinner was delicious
Gonna make this soon
So VERY GOOD! The last 8 mins I added fresh asparagus to the pan….DELISH!
Thanks for sharing your recipe!❤️
I made this recipe with rainbow carrots! Everyone loved it. I didn’t want to add sugar and this recipe was perfect! Thank you so much! Forgot to take any pictures!
Cooked on the Traeger. Everyone loved them!
Delicious!! Looks and tastes amazing!
Excellent recipe. I cut the carrots into coins and my family loved them —especially my 16 month old grandson!
If using Garlic infused Olive oil, should I leave out the Garlic Powder?
Depends on how much you like garlic! haha
I am making this the day before and then toasting them in the oven until warm. I have limited space in the oven and short of help. I may coat carrots in a plastic bag also.
My husband and I waited until Friday to decide what we’d do for Easter. It’s just the 2 of us so I bought a very small sliced ham, a package of sliced brussel sprouts(for him), a bag of carrots and we already had asparagus at home. I made deviled eggs to snack on after church while we put the rest of the meal together. I just got on Pinterest and did a search for carrot recipes and found your oven roasted carrots recipe. It sounded good and neither of us need or really like the sugary sweet carrots so I followed your recipe exactly. Oh, my WORD!! They were delicious! My husband said we don’t have to save that recipe for Easter, we can eat those carrots anytime! Our schnauzer loved them too! Since we live in New Mexico, we may try adding some green chilis next time I cook them. Thank you so much!!
I’m so glad that you liked them!!! Let me know if you try it with the green chilis!