Prepare to be amazed as your carrots are transformed into sweet, caramelized perfection when roasted in the oven.
Growing up, a staple weekday dinner was a basic, delicious combination of chicken tenders, penne pasta, and boiled baby carrots with butter. As a kid, the carrots were my favorite part. When I became a mom, I gravitated toward using carrots when I made purées for my son. Although mashed carrots weren’t his favorite, I was nostalgic and looked forward to introducing him to my childhood meal. When he got older, he started to love the boiled version just as much as me. That all changed when we were both introduced to roasted carrots. I had them first as part of an overall roasted veggie dish. Carrots were the star of the meal, and the caramelized version actually seemed fancier than I expected. Long gone were my memories of basic, boiled carrots.
While carrots are appealing for their earthy, sweet—dare I say, unexciting—flavor, they also have a great way of taking on other flavors. The best part? These carrots are so easy to prepare! They’re tossed in olive oil with salt, pepper, garlic powder, and oregano, then roasted. That blend may seem basic, but it lets the flavor of the carrots shine through. I especially love to use this recipe as part of an overall sheet pan meal for an easy dinner. Any time I can have less cleanup, I consider it a win!
Are Roasted Carrots Healthy?
Along with vitamin C, carrots contain beta-carotene, an antioxidant that converts to vitamin A in the body. They’re packed with even more benefits like fiber and potassium. Carrots are low in calories and fat, making them a great snack or side dish. This roasted carrot recipe is gluten-free, dairy-free, nut-free, vegan, and vegetarian. Carrots do have a moderately high carb content, so they may not be suitable for low-carb or keto diets. Chopped parsley, which is the topping for the roasted carrots, is a good source of vitamins A, C, and K.
Delicious Tweaks For Roasted Carrots
You don’t need much to bring out the flavor of roasted carrots, but that doesn’t mean you can’t dress them up beautifully once they come out of the oven! For example, you can keep things quite simple by drizzling them with a good, peppery olive oil and finishing them with a scattering of toasted, slivered almonds. Sometimes I’ll make a pesto with the carrot greens and roasted pistachios to serve over the carrots. Not only does this reduce food waste, but it also tastes delicious! Another favorite topping is toasted pine nuts, crumbled goat cheese, and a squeeze of fresh lemon juice. And what about serving the carrots on a bed of hummus or garlic-infused whipped ricotta? Delicious!
How Do I Store Leftovers?
Make sure you let them cool down before transferring them to an airtight container. You can store leftovers in the fridge for up to 5 days. If you want to store them for longer, you can freeze leftover carrots in a Ziploc bag for up to 2 months.
Serving Suggestions
Roasted carrots are an elegant side dish with a simple protein, such as Vietnamese Grilled Chicken, Simple Coffee-Rubbed Steak, or Baked Honey Cajun Salmon. While this will certainly be a hearty meal, you can add Seasoned Rice if you’re craving a grain. If you’re looking for a tad more depth, you can also top your roasted carrots with brown butter or a squeeze of lemon.
I love roasting carrots with other vegetables, like Roasted Yellow Squash and Roasted Eggplant. Not only are all the flavors delicious together, but you get a wonderful medley of colors! For a finishing touch, sprinkle the veggies with grated Parmesan cheese during the last few minutes of roasting.
Ingredients
- 2 pounds carrots peeled and cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 2 1/2 tablespoons parsley chopped
Instructions
- Preheat the oven to 425°F.
- Toss the carrots with olive oil, salt, pepper, garlic powder, and oregano in a large bowl.
- Line a baking sheet with parchment paper. Spread the carrots in a single layer on the sheet.
- Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized, stirring halfway through. Top with chopped parsley when serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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