Roasted Carrots are an easy, flavorful side that complements chicken, beef, fish, and many vegetarian dishes. Ready in about 25 minutes from start to finish, these carrots roast up tender with a caramelized exterior and pair well with herbs like chives for a bright finish.
Roasting brings out the natural sweetness of carrots and creates a simple, crowd-pleasing side. Try them alongside lemon chicken, salmon, or a savory pot roast — they adapt well to many flavors.
Roasting vegetables is one of the easiest ways to elevate a weeknight meal without extra fuss.
How to make roasted carrots
Toss peeled carrots with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet and bake at 400°F for 20 minutes.
About halfway through roasting, use a spatula to turn the carrots so they brown evenly. When they are tender and lightly caramelized, remove them from the oven.
Finish with a sprinkle of chopped chives or your favorite fresh herb just before serving to enhance the flavor.
Store leftovers covered in the refrigerator for up to 7 days. Reheat gently in a microwave or warm them in a low oven to preserve texture.
Other recipes you may like:
- slow cooker mac and cheese
- green chili corn casserole
- sweet potato casserole
Roasted Carrots
Amy Duska
Pin Recipe
5 mins
20 mins
25 mins
Side Dish
American
4
108 kcal
Ingredients
- 1 lb. carrots peeled
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
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Preheat oven to 400°F. Toss carrots with olive oil, salt and pepper. Arrange in a single layer on a baking sheet. Bake for 20 minutes, stirring or turning the carrots halfway through for even browning.
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Remove from the oven, sprinkle with chopped chives if desired, and serve hot.
Notes
carrot recipe, roasted carrots