These roasted carrots are cooked simply with olive oil, salt and pepper. By keeping the seasonings simple, the sweet flavor of the carrots shines through!
When roasting vegetables, sometimes simple is better… especially when it comes to sweet carrots! These baby roasted carrots are made using just 4 ingredients, and get tender and caramelized on a sheet pan. They’re the perfect side dish for a weeknight dinner or fancy holiday!
Are you excited for Easter this year! I can’t believe it’s so early this year, and in less than a week…… eeeeeek!! Carrots are generally served at our Easter celebrations, and while they’re delicious, they’re usually glistening with a lot of butter and honey. So tasty, but so not good for the waistline.
I knew I wanted to share a roasted carrots recipe with you all, and I was trying to come up with ways to get that classic sweet roasted flavor, but without all the points. Through several different recipe testing sessions, I realized that if roasted well, carrots actually don’t NEED any sweetener. They’re already pretty darn sweet!
HOW TO ROAST CARROTS IN THE OVEN
Roasting carrots is super simple, and sooooo delicious. You’ll need a rimmed baking sheet, carrots, oil, and seasonings. Give the ingredients a toss in a mixing bowl, add them to the baking sheet and roast them until they’re tender and a bit caramelized.
HOW LONG DOES IT TAKE TO ROAST CARROTS AT 450 DEGREES
Essentially it all depends on how tender and browned you want them to be. For this recipe, I like them to be tender, but not mushy, and slightly caramelized. For that, in my oven, I roast them for about 30-40 minutes.
DO YOU HAVE TO PEEL CARROTS BEFORE ROASTING
Technically no. If you’d prefer to not use baby carrots in the bag, and you’re using traditional carrots, you can either peel them or not. As long as the skin is washed and scrubbed of any dirt, it’s safe to eat, although some people think carrot skin has a bitter taste, so it might be best to peel them.
I really love making these roasted carrots for a holiday, like Easter or Thanksgiving, but they’re so easy and delicious, they’re great for a weeknight meal as well. For some other awesome side dish options, here are my favorites:
- Sheet Pan Oven Roasted Vegetables
- Cheesy Brussels Sprouts with Bacon
- Crispy Greek Oven Roasted Potatoes
HELPFUL TOOLS TO MAKE THIS ROASTED CARROTS RECIPE
- Sheet pan – I use this baking sheet all the time, and I love how big it is… perfect for roasting!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 2 lbs baby carrots, patted dry
- 2 1/2 Tbsp olive oil
- 3/4 tsp kosher salt
- 1/4-1/2 tsp black pepper
- Preheat oven to 450 F degrees. Add carrots and oil to large mixing bowl and toss to coat. Add salt and pepper and toss again to combine.
- Transfer carrots to extra large rimmed baking sheet. Roast 30-40 minutes, stirring once or twice during cooking.
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Calories: 78 | Carbohydrates: 9g | Protein:0g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 306mg | Potassium: 268mg | Sugar: 5g | Fiber: 3g | Vitamin A: 312.8% | Vitamin C: 3.6% | Calcium: 3.6% | Iron: 5.7%
I’m not a nutritionist, and nutritional values here on my recipes should be used for general information purposes only. This information is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new diet and fitness regimen.