Perfect Roasted Carrots (Quick & Easy)

GFVGVDFNS
Jump to Recipe

Learn our go-to technique for perfect roasted carrots that are tender with caramelized crispy edges (every time)! Just 1 pan and 4 ingredients required. Perfect for the holidays and beyond! Let us show you how it’s done!

The beauty of these carrots is their versatility.

The basic recipe includes salt and pepper, which add plenty of flavor and go with just about anything. But they can also be seasoned depending on what else you’re making. If your meal involves herby flavors, you can add thyme and/or rosemary. Or if it’s Indian-inspired, curry powder is a delicious addition.

Side note: You can learn about the origins of curry powder and find our DIY recipe here.

Now, are you ready for the secrets to perfectly roasted carrots?

  • The right temperature – it should not be so hot that they burn or so low that they don’t get crispy edges. We’ve found 425 degrees Fahrenheit (218 C) to be perfect!
  • Cut evenly – the more evenly you cut the pieces, the more evenly they will cook. Be sure to halve large segments so they’re evenly sized.
  • Avoid crowding the pan – crowding the pan causes them to steam instead of roasting, which prevents the edges from browning.

We hope you LOVE these roasted carrots! They’re:

Savory
Sweet
Tender
Buttery
Caramelized
& Delicious!

Enjoy them as a side to nearly any main. They’re especially delicious in bowls, salads, or alongside our 1-Pot Curried Chickpea Soup, Balsamic Portobello Burgers, or Chickpea Sunflower Sandwich.

More Roasted Vegetable Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Perfect Roasted Carrots (Quick & Easy)

Perfect roasted carrots that are tender with caramelized, crispy edges. Simple ingredients and methods required, plus options for adding flavor with spices or herbs!
Author Minimalist Baker
Print
5 from 7 votes
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 3(Servings)
Course Side
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

  • 5cupschopped carrots(~1 ⅓ lb. as recipe is written // peeled and sliced on an angle into 1 ½-inch pieces, any larger pieces closer to stem halved — see photo)
  • 2-3tspoil(see notes for oil-free and less-oil options)
  • 1tspmaple syrup
  • 1healthy pincheach sea salt and black pepper
  • 1Tbspfresh chopped herbs, such as rosemary or thyme(optional)
  • 1-2tspcurry powder(optional)

Instructions

  • Preheat oven to 425 F (218 C) and line a baking sheet with parchment paper.
  • Add carrots to the baking sheet and drizzle with oil and maple syrup, then sprinkle with salt, pepper, and, optionally, fresh herbs or curry powder (whichever flavor profile matches your accompanying dish(es) best). Rub/stir to evenly distribute.
  • Cook for 25-35 minutes, or until carrots are golden brown and slightly caramelized, tossing near the halfway point to ensure even cooking. Enjoy as is, or in bowls and salads or as a side to nearly any main.
  • Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 375 F (190 C) oven, in the microwave, or on the stovetop over medium heat until hot.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.
*See our oil-free roasted vegetables guide here!

Nutrition (1 of 3 servings)

Serving: 1servingCalories: 95Carbohydrates: 16gProtein: 1.4gFat: 3.4gSaturated Fat: 0.4gPolyunsaturated Fat: 0.56gMonounsaturated Fat: 2.15gTrans Fat: 0gCholesterol: 0mgSodium: 129mgPotassium: 489mgFiber: 4.2gSugar: 8.5gVitamin A: 25259IUVitamin C: 8.92mgCalcium: 52.26mgIron: 0.46mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Reader Interactions

Leave a Comment & Rating! Cancel reply

  1. Sarahsays

    I skipped the maple syrup because I like carrots as they are with herbs and salt. So easy, and a great way to use up extra carrots when I clean out my fridge.

    Reply
  2. Ritasays

    Outstanding! Thank you for another simple, delicious recipe! Adding these carrots to my Thanksgiving lineup :)

    Reply
  3. Justine Mentinksays

    I made this last night and it was such a nice way to roast carrots that are a little larger. I overcooked them, and they were still delicious. Will be making a lot this winter!

    Reply
  4. M csays

    These carrots were delicious and a great hit with the family! Gone in minutes lol i need to buy more carrots. I did the recipe as described and would do it against thanks for sharing :)

    Reply
  5. Michelesays

    Love roasted carrots—425 is perfect for carmelized outside, sweet inside. But no need for maple or any other sweetener! Or 2 T oil—I prefer a spray oil here or they get oily. Trick for nice (on any roasted veg): heat baking tray in oven while preheating, then toss directly on or prep on foil and lay on hot pan. Salt, pepper and herbes de Provence is my current fave, but anything from Garam Masala to Chinese 5-spice to a sprig of thyme works. Strongly urge experimenting with the multicolored carrots and/or half parsnips—not only looks pretty, but each tastes slightly different. Making again tonight!!

    Reply