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These roasted carrots are ready in about 30 minutes; you'll only need five simple ingredients to make them.
The carrots become beautifully caramelized when coated in honey and olive oil and baked in a hot oven.
Raw carrots are excellent when dipped in ranch dip, tahini sauce, sour cream dip, or Greek yogurt dip. Roasted carrots are even better! Roasting removes their crunch but enhances their flavor.
High-heat roasting turns almost any vegetable into a caramelized delicacy. It's true for carrots, as this recipe proves. And it's true for roasted Brussels sprouts, roasted green beans, and roasted cauliflower.
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- Ingredients
- Variations
- Roasted Carrots Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Carrot Recipes
- Foodie Newsletter
- Recipe Card
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Ingredients
You'll only need five simple ingredients to make this roasted carrots recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Carrots: I like to use petite carrots - the small ones sold with their green tops still attached. You can get them at Whole Foods or Trader Joe's. If you can't find them, using regular carrots (as shown in the photo above) is fine if you cut them in half and then cut the thicker halves lengthwise. Ideally, you want a fairly even thickness.
- Olive oil: I love cooking with this flavorful oil. Melted butter is another good option.
- Honey: This ingredient is optional, but it helps the carrots caramelize and adds incredible flavor.
- To season: I simply use kosher salt and freshly ground black pepper.
Variations
- Use melted butter instead of olive oil. I like both versions - try and decide for yourself!
- Use maple syrup instead of honey.
- You can omit the honey altogether, although it does enhance the dish and promotes caramelization.
- Add spices such as dried thyme or garlic powder. I like to add ½ teaspoon of each.
- Use a teaspoon of chili powder and a pinch of cayenne pepper for a sweet-spicy flavor combination.
Roasted Carrots Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Preheat the oven to 400°F. Wash the carrots, dry them well, and peel them.
If using large carrots, halve them crosswise and then halve their thick part lengthwise. Your goal is to have similar-sized carrot chunks, as shown in the photo below:
You can leave them whole if using small carrots:
Toss the carrots with olive oil, honey, kosher salt, andblack pepper. I use my hands to ensure they are well-coated.
Roast until the carrots are tender and browned, 10-15 minutes per side.Serve immediately.
Expert Tip
Don't attempt to use bagged baby carrots when making this recipe.Their water content is too high for this recipe to succeed. It's not easy to get them caramelized (though it's not impossible).
It's best to use young, firm, dry carrots. The small, 4-5 inch ones usually sold in bunches with their greens still attached (shown in the photo below) are perfect. But you can use mature carrots if that's all you can find.
Recipe FAQs
Can I bake the carrots whole?
You can, especially if you use petite carrots. If using large carrots, for even results, it's best to cut them in half and then cut the thicker halves lengthwise. Ideally, you want a fairly even thickness.
Should I peel the carrots?
This is up to you. I prefer peeling them because this gives them a better texture when cooked. But you can leave the peel on if you wish.
Can I use sugar-free honey?
Yes, you can. It won't promote caramelizing the way real honey does, but in terms of flavor, it works in this recipe.
Serving Suggestions
Roasted carrots make an excellent side dish! They go with anything, but since I bake them in a 400°F oven, I like to serve them with main dishes that I can bake in the same oven, such as:
- Baked pork chops
- Garlic parmesan wings
- Baked meatballs
- Jerk chicken
- Baked boneless chicken thighs
- Baked shrimp
- Chicken drumsticks
They also go well with slow-cooked dishes such as beef cheeks and oxtails and with pan-fried main courses such as ham steak and pan-fried salmon.
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
This is one of those recipes where the leftovers are excellent - just as good as the freshly made dish.
More Carrot Recipes
- Honey-Glazed Carrots
- Steamed Carrots
- Carrot Chips
- Keto Carrot Cake
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Recipe Card
4.99 from 178 votes
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Roasted Carrots
Thesebeautifully caramelized roasted carrotsare ready in about 30 minutes; you'll only need five simple ingredients to make them.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 121kcal
Author: Vered DeLeeuw
Ingredients
- 1 pound carrots small and firm
- 2 tablespoons olive oil or melted unsalted butter
- 1 tablespoon honey
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
Instructions
Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper, or use a 9 X 13-inch glass baking dish. Wash the carrots, dry them well, and peel them.
If using large carrots, halve them crosswise and then halve their thick part lengthwise. Your goal is to have similar-sized carrot chunks. If using small carrots, you can leave them whole.
In a large bowl or directly in the pan, toss the carrots with olive oil, honey, kosher salt, andblack pepper.
Spread the carrots on theprepared pan in a single layer. Roast until they are tender and browned, 10-15 minutes per side.Serve immediately.
Video
Notes
- I don't recommend using bagged baby carrots when making this recipe. Their water content is too high for this recipe to succeed. It's not easy to get them caramelized (though it's not impossible either). It's best to use young, firm, dry carrots. The small, 4-5 inch ones usually sold in bunches with their greens still attached are perfect. But you can also use mature carrots if that's all you can find.
- I prefer peeling the carrots because this gives them a better texture when cooked. But you can leave the peel on if you wish.
- You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
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Nutrition per Serving
Serving: 0.25recipe | Calories: 121kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 217mg | Fiber: 3g | Sugar: 9g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Cody
I want to make this ahead of time. Any suggestions how I can "pre-cook" them a day in advance and then just reheat the day of the party?
Reply
Vered DeLeeuw
Hi Cody,
You can make the recipe as written. When ready to reheat, spread the carrots on a parchment-lined rimmed baking sheet and reheat them uncovered in a 350°F oven for about ten minutes or until heated through.Reply
Patti
I want to make these for a special after Thanksgiving meal. Are there any fresh herbs that would blend in well with this recipe?
Reply
Vered DeLeeuw
Hi Patti,
Yes! Fresh thyme or rosemary are excellent with roasted carrots. You can use a sprig of each or two sprigs of one of them.Reply
