What do you do when there are supply chain issues and the only carrots left in the store are in five-pound bags?? Make roasted carrots! Lots of them! Roasted carrots are an easy side dish for dinner, they’re inexpensive, and are definitely my favorite way to eat carrots. Oven-roasted carrots become extra sweet and delicious in the oven, plus they can be paired with several different herbs and spices, making them very versatile.

Why Roasted Carrots are So Good

Roasted carrots are, in my humble opinion, the best way to cook carrots. The dry heat of the oven concentrates the flavors and caramelizes the natural sugars in the carrots making their sweet flavor extra delicious. There’s no water to dilute the flavor of the carrots, it’s just 100% carrot heaven. Not to mention, they’re so easy.

How Do You Season Roasted Carrots?

Do You Need to Peel the Carrots?

You do not need to peel your carrots before roasting, as long as you clean the carrots well. A soft-bristled vegetable brush does a great job of getting sand and dirt out of the textured surface of the carrot.

What to Serve with Roasted Carrots

Roasted carrots have such a versatile flavor that they really can go with just about any dinner. They’re great with some simple pan-seared chicken breast, Glazed Ham Steaks, Classic Meatloaf, Crunky Kale and Chicken Salad, or Honey Mustard Pork Chops.

How to Make Roasted Carrots – Step by Step Photos

Preheat the oven to 400ºF. Peel or scrub two pounds of carrots.

Slice the carrots into one-inch sections. I like to slice them on a diagonal to create a more visual appeal. Because pretty food tastes better!

Place the sliced carrots on a parchment-lined baking sheet, then drizzle 2 Tbsp olive oil over top.

Season the carrots with ¼ tsp salt, ¼ tsp pepper, and ¼ tsp garlic powder. Toss the carrots until they are well coated in oil and seasonings. Spread the carrots out on the baking sheet so they have room to breathe (this is important for getting good caramelization).

Roast the carrots for 20 minutes, then give them a good stir. Continue to roast for another 10-15 minutes, or until they reach your desired level of browning.

Give the carrots a taste and adjust the salt or pepper to your liking. I garnished with chopped parsley, but it is not needed to flavor the carrots. Serve hot and enjoy!

Try These Other Roasted Vegetables:

• Roasted Radishes
• Perfect Oven Roasted Broccoli
• Easy Roasted Brussels Sprouts
• Garlic Parmesan Roasted Cauliflower
• Roasted Delicata Squash

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