This easy oven roasted carrots recipe is a fantastic healthy side dish that pairs well with just about any dinner. Low calorie, low carb, and absolutely delicious!
Other carrot recipes we love for a great side dish include Potato Carrot Latkes and Creamy Carrot Casserole.
Roasted vegetables are just the best, no? My family loves them so much, sometimes I’ll make them just to snack on instead of potato chips! It’s hard to pick a favorite, but roasted carrots are definitely high up on the list.
Roasted Carrots
Carrots are a fantastic vegetable that are low in calories, low carb, and high in important nutrients. Roasting them brings out their natural sweetness for best flavor and it’s so easy to do with just a few simple ingredients and 20 minutes of your time. You end up with a delicious side dish perfect for any weeknight family meal or dinner party.
How To Roast Carrots
Recipes like this, with few items and fresh produce, rely on using the absolute best ingredients for optimal results. Here’s a brief summary. (Scroll to the bottom for the detailed printable recipe.)
- Peel and cut the carrots. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices.
- Toss them in a bowl with the olive oil, salt, and pepper.
- Place the sliced carrots on a sheet pan (that’s been lightly coated with nonstick spray.)
- Arrange them so they’re in a single layer.
- Roast in the hot oven until tender and browned, but still al dente, tossing halfway through.
- Gently toss the cooked carrots with minced fresh dill or parsley, season to taste, and serve!
How Long To Roast Carrots
What temp to roast carrots? Higher heat is best for roasted vegetables. I roast a lot of my vegetables at 425 or 450 degrees F, but I always bake carrots at 400 degrees F. You want them to get tender all the way through without getting overly done on the outside.
For these 1 1/2-inch-thick slices, they take anywhere from 20-25 minutes (depending on your oven.) They should be nice and tender, but al dente with a little bite left to them, and not at all mushy.
Recipe Variations
- Fresh or dried herbs can be used. I prefer fresh herbs for this recipe, but dried herbs can be used instead, just cut the amount in half.
- Experiment with different herbs. If parsley and dill are not your favorite, try rosemary or chives.
- Make this dish sweeter! Swap out the savory herbs for some brown sugar and a pinch of cinnamon.
- Add in a sweet potato. Peel one small sweet potato, cube it, and add it along with the carrots.
What to Serve with Roasted Carrots
Roasted carrots are so simple and delicious and pair wonderfully with many dishes. These are some top picks:
- Infinity Sauce (Brown Butter Soy Sauce)
- Skillet Steak
- Roasted Tri-Tip
- Baked Greek Chicken
- Slow Cooker Hurry Chicken
How to Store Leftovers
Leftover roasted carrots will keep in the refrigerator for up to 4 days in a shallow airtight container.
Other Roasted Vegetables We Are Crazy About!
- Roasted Broccoli
- Parmesan Roasted Cauliflower
- Roasted Aspragus
- Parmesan Creamed Onions
This roasted carrots recipe is so simple and can be enjoyed all on its own or as a side dish. Sometimes I’ll even roast up a double batch so I have extra to put in other dishes like salads or pastas, or to even snack on the next day!
Watch the Video for Roasted Carrots
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Easy Oven Roasted Carrots
Ingredients
- 12 carrots , peeled
- 3 tablespoons extra-virgin olive oil
- 1 1/4 teaspoons kosher salt (not table salt)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons minced fresh dill or parsley
Instructions
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Then slice the carrots diagonally in 1 1/2-inch-thick pieces.
- Toss them in a bowl with the olive oil, salt, and pepper.
- Transfer to a sheet pan in a single layer.
- Roast in the oven for 20-25 minutes, tossing halfway through, until tender and browned.
- Gently toss the cooked carrots with minced dill or parsley, season to taste, and serve.
Video
Notes
Nutrition
Other Notes
Just finished dinner but this makes me hungry again
My husband isn’t a fan of carrots but his exact words” You know? I dont really like carrots but these are REALLY GOOD!” Nuff said. Recipe filed. I adore simple delicious tasting dishes. Thank you!