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Roasted Carrots Recipe
Bright, buttery, garlic-kissed carrots roasted in the oven to sweet, tender perfection—this Roasted Carrots Recipe makes an easy, healthy side dish that everyone will rave about.
I’ve always thought carrots were humble—until I discovered how a quick roast with garlic, butter and fresh herbs turns them into something spectacular. This Roasted Carrots Recipe started on a chilly fall evening, inspired by a mountain of orange beauties at my local farmers’ market. Packed with vitamin A (a half-cup gives you about 25% of your daily needs, according to USDA data), these oven-roasted vegetables earn their spot at any holiday table—or a simple Tuesday dinner. And honestly, they’re so simple you’ll wonder why you ever steamed carrots the old-fashioned way.
Why You’ll Love This Roasted Carrots Recipe
• Ready in under 35 minutes—perfect for busy weeknights
• Naturally sweetens in the oven—no sugar needed
• Loaded with fiber and vitamins—a healthy side dish
• Minimal cleanup with just one baking sheet
• Butter and garlic blend gives gourmet flair
• Kid-friendly texture and flavor (no complaints here!)
• Easily doubles or halves for large gatherings
• Gluten-free, vegetarian, and adaptable to vegan diets
Ingredients for Roasted Carrots Recipe
• 2 pounds carrots (about 8–10 medium), peeled and cut into 2-inch sticks
• 2 tablespoons extra-virgin olive oil (I love California Olive Ranch)
• 1 tablespoon salted butter (swap for vegan butter to keep it dairy-free)
• 3 garlic cloves, thinly sliced (adjust if you love garlic)
• 1 teaspoon flaky sea salt (Maldon or Jacobsen)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• 1 teaspoon fresh rosemary, roughly chopped
• Optional drizzle: 1 teaspoon honey or maple syrup for extra caramel notes
Tips: Choose firm, crisp carrots with vibrant skins. If you’re short on time, use pre-washed baby carrots—just adjust roast time by a few minutes.
Directions for Roasted Carrots Recipe
1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil—cleanup will be a breeze.
2. In a large bowl, toss carrots with olive oil, butter pieces, sliced garlic, salt and pepper. Stir until every stick is glossy and coated.
3. Spread carrots in a single layer on the pan, giving them a little breathing room so they roast instead of steam.
4. Roast for 15 minutes, then use a spatula to flip each carrot—this helps them develop golden edges.
5. Sprinkle thyme and rosemary over the carrots, then pop them back in the oven for another 8–10 minutes. Look for mahogany-brown tips and tender centers.
6. If you’re adding a sweet drizzle, remove carrots, toss with honey or maple syrup, and return to oven for 2 minutes to glaze.
7. Transfer to a warm platter, garnish with extra thyme sprigs, and serve hot.
Insider tip: For a faster cleanup, slide the whole parchment onto your cooling rack—no scrubbing needed. And if your carrots are on the thicker side, give them an extra 5 minutes at 400°F, checking for fork-tenderness.
Servings & Timing
Serves: 4–6 as a side (adjust quantities up for parties)
Prep Time: 10 minutes (peeling gets quicker with practice)
Cook Time: 23–27 minutes (including flip and glaze)
Total Time: about 35 minutes from start to finish
Variations
• Lemon-Garlic Twist: Add zest of one lemon and a squeeze of juice before roasting.
• Spicy Harissa Carrots: Toss with 1 teaspoon harissa paste for a North African kick.
• Honey-Mustard Glaze: Swap maple syrup for 1 tablespoon Dijon and a drizzle of honey.
• Parmesan Finish: After roasting, sprinkle with 2 tablespoons grated Parmesan and broil 1 minute.
• Herbed Medley: Mix carrots with parsnips and beets for a root-veg rainbow.
Storage & Reheating
Store leftover roasted carrots in an airtight container in the fridge for up to 4 days. To reheat, spread on a baking sheet and warm at 375°F for 8–10 minutes—this revives crisp edges. You can also toss cold carrots into a warm grain bowl or salad for a quick lunch boost. For longer stints, freeze on a tray until solid, then transfer to freezer bags for up to 2 months; reheat straight from frozen, adding a minute or two to roasting time.
Notes
• Testing tip: I tried baking at 400°F to save energy, but 425°F gave sweeter caramelization without a mushy center.
• If your kitchen’s humid, a quick broil at the end (1–2 minutes) amps up color and crunch.
• Want more garlic punch? Toss whole unpeeled cloves around the carrots—they roast to mellow, spreadable bites you can squeeze out.
FAQs
Q: Can I roast carrots ahead of time?
A: Absolutely—roast, cool, then chill. Reheat just before serving for best texture.
Q: My carrots burned on the tips—what went wrong?
A: Likely too much direct heat or sugar drizzle too early; lower the rack and add sweet glaze late.
Q: Are these carrots vegan?
A: Swap in plant-based butter and skip honey to keep it fully vegan.
Q: How do I get uniformly sized carrots?
A: Use a mandoline or cut lengthwise first—consistent thickness means even roasting.
Q: Can I use frozen carrots?
A: Fresh is best, but if frozen, thaw, pat dry, and roast at 425°F for a few extra minutes.
Q: Any seasoning substitutes?
A: Oregano, sage or a pinch of cumin all play nicely if you’re out of thyme or rosemary.
Conclusion
This easy, healthy Roasted Carrots Recipe takes mere minutes of hands-on time, yet delivers deep, buttery flavor and a pop of color on every plate. Give it a whirl this week—then let me know in the comments how your family loved these garlic-herb carrots. And if you’re craving more vibrant sides, be sure to check out my herb-roasted potatoes or balsamic Brussels sprouts for your next cozy dinner. Enjoy, friends!
Roasted Carrots Recipe
Ingredients
- 2 pounds carrots peeled and cut into 2-inch sticks
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon salted butter swap for vegan butter to keep it dairy-free
- 3 cloves garlic thinly sliced
- 1 teaspoon flaky sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 1 teaspoon fresh rosemary roughly chopped
- 1 teaspoon honey or maple syrup optional for extra caramel notes
Instructions
- Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment or foil.
- In a large bowl, toss carrots with olive oil, butter, garlic, salt, and pepper until coated.
- Spread carrots on the baking sheet, roast for 15 minutes, flip, add herbs, roast for another 8-10 minutes until tender.
- If using, drizzle honey or maple syrup over the carrots and return to the oven for 2 minutes to glaze.
- Transfer to a platter, garnish with extra herbs, and serve hot.
