Roasted carrots are a no-brainer to whip up with only a few minutes of prep if you need a quick and easy side to serve along just about any dish. That being said, there are a few helpful tips & flavor ideas to keep in mind if you want to get the most out of this roasted veg!
Roasted Carrots at A Glance
- Cut carrots on the bias (diagonally) = better flavor.
- This increases overall surface area which helps them cook/caramelise faster. More surface area also means more chance for your carrots to soak up even more flavor from surrounding spices and sauces.
- Carrot size will influence cook time.
- Smaller carrots cook faster than large carrots. If you want to speed up cooking, slice them up into smaller bits. Cut them in half lengthwise if they’re particularly thick.
- Jazz them up:
- Keep it simple with a bit of salt, pepper and oil or spruce them up with herbs, seasonings and flavor enhancers to compliment that main dish.
How to Roast Carrots
1. Prep Carrots: Wash or peel your carrots then cut diagonally across the bias into equal sized pieces.
I aim for about 2 inches, but you can make your carrots sticks bigger or small depending on what you prefer. The main goal is to try to make sure they’re roughly even in size so they cook at an even rate.
↳Can I Roast Baby Carrots?🥕
Absolutely! No need to cut baby carrots down in size any more since they’re already quite small. You may need to increase the overall cook time though since they’ll be a bit thicker without slicing them in half. Check at the 20 minute mark and roast another 5-10 minutes until fork tender.
2. Oil & Seasonings: Add the prepped carrots pieces to a large, rimmed baking sheet. Drizzle over the oil, salt, pepper, seasonings etc. Use your hands to toss the carrots in oil and spice until evenly coated.
3. Spread out: Spread the carrots out across the baking sheet in a single layer. Ideally you want to leave a little bit of space in between each carrot stick to allow proper air flow all around. If the pan is too crowded the carrots will steam, but struggle to caramelize around the edges.
*Optional: The more surface area that is in direct contact with the baking sheet, the easier the better the caramelization. If you can be bother, flip each carrot piece so the thick flat side is facing down.
4. Roast: Place in the middle of the oven and roast for about 15-20ish minutes until fork tender. Rotate the pan around about halfway through the cook time.
Keep in mind that the actual cook time will vary a bit depending on the size of your carrots. The smaller your carrots the faster they will cook.
Additional Herbs, Seasonings & Flavor Ideas
- Simple & Classic: Stick with olive oil, salt and black pepper.
- Maple or Honey Roasted Carrots: Add a tablespoon or so of maple syrup or honey to the carrots before baking. Broil 2-3 the minutes at the end to get an extra char on the carrots.
- Balsamic Vinegar: Toss the carrots in a tablespoon of balsamic vinegar before baking or drizzle a balsamic glaze over the top after roasting. Make sure to stir the pan about halfway through roasting.
- Sweetened Mustard & Vinegar: Toss carrots in 1 tbsp maple/honey, balsamic vinegar and mustard (in addition to the oil).
- Fresh Herbs: Add woody fresh thyme or rosemary before roasting. Softer, leafy herbs like basil and parsley are best added after cooking.
- Chinese Five Spice: Carrot naturally pairs well with most of the spices found in Chinese Five Spice (star anise, cinnamon, fennel, pepper, etc). Toss your carrots in a teaspoon of five spice before roasting.
- Za’atar Spice: If you’re going for a more Mediterranean-inspired flavor, sprinkle a big pinch of za’atar spice over your carrots. You can do this before roasting, but I also recommend you finish with an extra sprinkling for a proper hit of the tangy sumac.
- Nuts & Seeds: In the final 3-5 minutes, add a handful of nuts & seeds (like walnuts, pistachios, hazelnuts, sesame seeds).
- Cheese: Sprinkle grated parmesan over before roasting or toss with crumbled feta just before serving. Make a super simple carrot side salad by tossing your roasted carrots with a handful of nuts/seeds, fresh chopped parsley and crumbled feta.
Enjoy!
Let me know if you try this oven roasted carrots recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Oven Roasted Carrots Recipe
Roasted carrots are a great side to whip up in a flash. The high heat of the hot oven concentrates carrots' natural sweetness into a deeper, nuttier and more savory flavor. Keep it simple with salt and pepper or jazz them up with added herbs & spices.
Ingredients
- 2 lb carrots, washed or peeled
- 2 tbsp avocado oil
- ½ tsp sea salt or to taste
- 2 tbsp fresh parsley, chopped - optional
Optional spices
- 1 tsp five spice
- honey/maple
- balsamic vinegar
Instructions
- Preheat oven to 425°F (220°C). For easy cleanup: line a large sheet pan or baking dish with foil or parchment paper.
- Cut carrots on the bias (at a diagonal) into 2-inch long pieces then cut in half again lengthwise. You should end up with carrot pieces that are roughly two inches long - rounded on one side and flat on the other.
- Add prepared carrots to the baking sheet. Drizzle oil over the top then sprinkle with salt and pepper. Toss together with your hands until the carrots are evenly coated in oil. Spread out in an even layer across the baking sheet.
- Bake in the middle of the oven for about 20-25 minutes or until fork-tender and the edges look caramelized. Check the oven at the 15-minute mark - total cook time will vary depending on the size of your carrots. Larger, thicker carrot pieces will need more time than small, thin carrot sticks.
- Remove from the oven and toss with fresh parsley. Season with more salt as you see fit and serve.
- Cool leftovers to room temperature then store in an airtight container in the fridge. Eat within 3-4 days.
Notes
- Make sure to spread the carrots out, leaving a bit of space in between each piece. If your pan is too crowded, the veggies will steam and soften, but not crisp up.
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