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Oven Roasted Carrots are so good and SO easy! They make the perfect side dish to just about any dinner – simple, healthy, & ready in 30 minutes.

close up of carrots on a plate

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You know I’m a big fan of roasted veggies. Zucchini, green beans, potatoes – I roast them all. I always have intentions of making a big batch and then eating them all week, but I end up eating them all in one sitting.

One by one, I pick at the pan until there are none left, and them I get mad at myself for not making more.

oven roasted veggies on a baking sheet

I have a fun fact – I’m allergic to carrots. Mostly because I’m allergic to the outdoors and carrots grow in the ground, BUT I love them and eat them anyway. I can handle the itchiness for some deliciousness.

Carrots have great flavor on their own. If you’ve ever steamed carrots, you’re probably wondering what I’m talking about because carrots can be really bland and boring.

Roasted carrots, however, are full of flavor and far from boring. With just olive oil, salt & pepper, roasting brings out the carrots’ best qualities, especially with slightly crisp, caramelized edges and tender insides.

They make the perfect easy and healthy side dish to all kinds of meals from Thanksgiving to a regular weeknight meal of stuffed chicken breasts.

Plus, you probably already have a bag of baby carrots in your fridge, right? I usually do.

Tools you’ll need

  • Baking Sheet – I like to use a baking sheet with a lip so your carrots don’t roll off the pan.
  • Santoku Kitchen Knife – A good kitchen knife for chopping the carrots is helpful.
  • Cutting Board – I really like the “Chop & Scoop” cutting board.
  • Tongs – I use tongs for everything in the kitchen lately. They’re convenient to toss your carrots if you check on them midway through roasting.


You can jazz carrots up with garlic, dill, thyme…the possibilities are endless.

You can make them spicy with some chili powder.

You can make them sweet with some some butter and honey.

Or maybe some harissa roasted carrots.

I keep it simple here with olive oil, salt & pepper.

close up of carrots in a bowl with salt & pepper

How to roast carrots

Cooking carrots in the oven couldn’t get much easier.

  1. STEP ONE: Slice the baby carrots diagonally so they’re all similar in size. This will help them roast evenly.
baby carrots on a cutting board with a knife
  1. STEP TWO: Toss the carrots in olive oil, salt & pepper. This is where you can add other seasonings too, if you want.
overhead shot of carrots in a bowl with seasoning
  1. STEP THREE: Arrange the carrots onto a foil lined baking sheet into a single layer. Roast for 20 minutes at 400 degrees until browned & tender. That’s it!
carrots on baking sheet

Do you peel carrots before roasting them?

I used organic baby carrots in this recipe because that’s what I normally have on hand. They are already peeled and ready to go. If I was using full size carrots, I would scrub & peel them first.

How should I cut the carrots for roasting them?

Like I said, I like to cut the baby carrots diagonally so they’re similar in size and can cook at the same rate. If you’re using full size carrots, I would peel them, cut into approximately 2″ chunks, and then cut them diagonally.

Have I converted you to a roasted veggie lover yet? Even though I have a new love for my air fryer, I still always roast my vegetables because it’s so easy and I love the way the flavors develop.

Need more roasted veggie recipes? Try these:

roasted carrots on a grey plate
close up of carrots on a plate
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Oven Roasted Carrots

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Oven Roasted Carrots are so good and SO easy! They make the perfect side dish to just about any dinner – simple, healthy, & ready in 30 minutes.



  • Preheat your oven to 400°F and line a baking sheet with foil. Set aside.
  • Cut your baby carrots (or full size carrots) into approximately 1" pieces diagonally. Add to a large bowl.
  • Add seasonings and toss to coat.
  • Pour the carrots into a single layer onto the prepared baking sheet.
  • Roast for 20 minutes until carrots start to brown and are tender.


Serving: 1g | Calories: 102kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 670mg | Potassium: 271mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15638IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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