Roasted Carrots are the perfect side dish. This is our go-to recipe for oven-roasted carrots. It’s simple, excellent, and reheats beautifully.
How to Roast Carrots
Follow the super simple instructions below to make perfectly baked carrots every time:
- Preheat the oven to 400 degrees F. Peel the carrots for a cleaner appearance. If you choose not to peel, scrub them with a veggie brush to make sure you get rid of any dirt before cooking.
- Coat the carrots with olive oil. Place carrots on a baking sheet. Sprinkle with salt and pepper. Spread them out evenly across your baking sheet in one layer. If arranged too closely together or are on top of one another, they will steam, making them mushy rather than caramelized.
- Bake carrots for about 25 minutes or until tender and caramelized.
- Serve drizzled with garlic-infused oil.
Garlic Oil Topping: Optionally, finely mince garlic and combine it with 2 Tbsp extra virgin olive oil and finely chopped parsley. Let that sit while roasting your carrots for a garlic-infused oil to drizzle over carrots just before serving.
How Do You Cut Carrots for Roasting?
Cut them on the diagonal so each piece is about 1 ½″ thick at the widest part. If the carrots are thick, cut them in half lengthwise; if not, leave whole. (The carrots will shrink while cooking so make the slices big.)
Storing Roasted Carrots
To Store: Simply pop them in an airtight container and store them in the fridge for up to 5 days.
To Reheat: Always reheat in an oven to maintain the crispiness. Avoid reheating in the microwave, they are likely to become mushy. To reheat your carrots, spread them out evenly on a sheet pan. You can drizzle them with a little extra honey or some olive oil.
Can I Freeze Roasted Carrots? Avoid placing the roasted carrots in the freezer because when you reheat them they will turn mushy.
- 2 lbs carrots
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tsp parsley
Preheat the oven to 400°F. Peel and cut carrots if desired.
Coat evenly with olive oil and place them on a baking sheet. Lay them out in a single layer and be careful not to overcrowd. Sprinkle with salt and pepper.
Bake for about 25-35 minutes or until they are caramelized and fork-tender.
Optionally, mince garlic and combine in a small dish with 2 Tbsp of extra virgin oil and finely chopped parsley. For the best flavor, make this sauce and let the flavors meld as the carrots are roasting. Drizzle the garlic mixture over carrots right before serving.