Roasted Carrots
These Roasted Carrots are tender, caramelized, and full of natural sweetness. Lightly coated in olive oil and simple seasonings, they roast to perfection and make the ideal side dish for weeknight dinners, holiday meals, or anytime you need an easy and flavorful vegetable dish.
Ingredients
- 1 ½ pounds carrots peeled and sliced on the diagonal
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder optional
- 1 teaspoon honey or maple syrup optional, for extra caramelization
- Fresh herbs for garnish optional: parsley, thyme, or dill
Instructions
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper for easier cleanup.
- Place the sliced carrots in a large bowl.
- Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder (if using).
- Toss until the carrots are evenly coated.
- Spread the carrots onto the baking sheet in a single layer.
- Roast for 20–25 minutes, flipping halfway through, until carrots are tender and lightly caramelized.
- If using honey or maple syrup, drizzle over the carrots in the final 5 minutes of baking.
- Garnish with fresh herbs and serve warm.
Notes
- Even roasting: Cut carrots to similar thickness so they cook evenly.
- Flavor variations: Add cumin, smoked paprika, or fresh lemon zest for a twist.
- Honey tip: Adding sweeteners helps caramelization but is optional.
- Storage: Keep leftovers in the refrigerator for up to 4 days; reheat in the oven or air fryer for best texture.