Get ready for the best roasted carrots you’ve ever tasted! This recipe is our favorite – it’s incredibly easy and yields perfectly tender, caramelized carrots. Plus, we’re sharing our secret maple cumin twist for extra flavor.
Watch the Video
Roasted carrots are the perfect side dish! They are sweet, colorful, and super easy to make. This basic method works for all kinds of roasted veggies – not just carrots! See our recipes for Roasted Butternut Squash and Roasted Eggplant.
I’ll share our best tips for roasting carrots, including what to do if you have baby carrots. Plus, I’ve shared a few delicious ways to spice them up!
How to Roast Carrots in the Oven
Preheat your oven. Make it nice and hot—between 400°F and 425°F. This high heat helps the carrots caramelize and become tender.
Season your carrots. For every pound, use a tablespoon of oil and a 1/4 teaspoon of salt. You can add other spices, too, but the oil and salt are key for great flavor.
Roast, stir, then finish. Start by roasting the carrots for 15 minutes. Give them a quick stir, then put them back in the oven for another 15 minutes until they’re done.
How Long to Roast Carrots
Roasting time for carrots depends on the oven temperature and the size of your carrots. I cut my carrots so they are 1 inch thick. Here’s a general guide:
- At 350°F: Roast for 35 to 45 minutes.
- At 375°F: Roast for 30 to 40 minutes.
- At 400°F: Roast for 25 to 35 minutes.
- At 425°F: Roast for 25 to 30 minutes.
We recommend using a higher temperature (400°F or 425°F) for the best caramelization and flavor. However, if you have other dishes baking in the oven that require a lower temperature, feel free to adjust accordingly.
Tip: Check your carrots for tenderness after the minimum roasting time. They’re done when easily pierced with a fork.
How to Roast Baby Carrots
Roasting baby carrots is a breeze! They need minimal prep – just a quick rinse and dry.
Baby carrots cook faster than regular carrots. They should be tender and caramelized. Assume 20 to 25 minutes at 400°F or 15 to 20 minutes at 425°F.
Cook Ahead and Save Time
Roasted carrots are a fantastic make-ahead side dish. You can roast them up to 3 to 4 days in advance. Just make sure they cool completely before storing them in an airtight container in the refrigerator.
To reheat, warm them in a 350°F oven for about 10 minutes or use the microwave for a quicker option.
Freezing tips: If you have a large batch of roasted carrots, they freeze beautifully! First, freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container, and they’ll keep for up to 3 months.
Roasted Carrots Recipe Variations
Our basic roasted carrots are simple: just oil, salt, and pepper. They’re delicious on their own! But we also love our maple cumin version (see the recipe below). The maple syrup adds sweetness, and the cumin gives it a smoky, earthy flavor. It’s a fantastic combo!
For more variations, try these:
- Honey Garlic: Toss the carrots with 1 tablespoon of honey and 2 teaspoons of minced garlic before roasting.
- Balsamic: Toss the roasted carrots with balsamic glaze or high-quality balsamic vinegar. Add a teaspoon of honey or maple syrup if you need it.
- Fresh herbs: Toss warm roasted carrots with 1 tablespoon of butter, chopped parsley, dill, and mint.
What to Serve With Roasted Carrots?
For a complete meal, serve your roasted carrots alongside:
- Roasted Chicken
- Garlic Herb Butter Turkey
- Easy Herb Stuffing
- Grilled Steak
- Juicy and Tender Meatloaf
The Best Oven Roasted Carrots
- PREP
- COOK
- TOTAL
This easy roasted carrots recipe is ready in about 30 minutes! Our family loves the perfectly cooked, caramelized results.
We’ve included a basic version below, plus an optional twist with maple syrup and cumin (I love it).
Watch Us Make the Recipe
You Will Need
Basic Roasted Carrots2 pounds carrots, scrubbed clean or peeled
2 tablespoons olive oil or neutral oil like avocado oil
1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
Maple Cumin Carrots (Optional)1 tablespoon pure maple syrup
1/2 teaspoon ground cumin
Directions
1Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or use a silicone baking mat.
2Trim the carrot ends and slice them diagonally into 1-inch-thick slices. As the carrots roast, they will shrink.
3Add the carrot slices, oil, salt, and pepper to a large bowl. If making maple cumin carrots, add the maple syrup and cumin.
4Toss the carrots around the bowl until well coated with oil and the seasoning.
5Spread the carrots in one layer on the prepared baking sheet.
6Roast for 15 minutes, stir, and then roast until the carrots are tender and caramelized around the edges, 5 to 10 minutes longer. (For even more caramelization, roast for another 5 to 10 minutes.)
Adam and Joanne's Tips
- Nutrition Facts: The nutrition facts provided below are estimates. Calculations include the maple syrup and cumin.
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Can I use this recipe with tri color baby carrots?
Absolutely!
can this carrot recipe be made ahead of time?
Absolutely! Roasted carrots last 3 to 4 days when stored in an airtight container in the fridge. There are also freezing tips in the article.
Tried this (maple syrup and cumin) with baby carrots and all eaten. Great recipe
This is the only carrot recipe I will use. It’s so easy and absolutely delicious and it’s a bonus when the whole family just loves them.
This was delicious! I added a little more Maple Syrup (?2T), and cumin (3/4 t. to 1 t.), and sprinkled Aleppo pepper, and smoked paprika over the top. I cut the salt to 1/4 t. 425F for 40 min. This is definitely a keeper.
Perfection!