Learn our go-to technique for perfect roasted carrots that are tender with caramelized crispy edges (every time)! Just 1 pan and 4 ingredients required. Perfect for the holidays and beyond! Let us show you how it’s done!
The beauty of these carrots is their versatility.
The basic recipe includes salt and pepper, which add plenty of flavor and go with just about anything. But they can also be seasoned depending on what else you’re making. If your meal involves herby flavors, you can add thyme and/or rosemary. Or if it’s Indian-inspired, curry powder is a delicious addition.
Side note: You can learn about the origins of curry powder and find our DIY recipe here.
Now, are you ready for the secrets to perfectly roasted carrots?
- The right temperature – it should not be so hot that they burn or so low that they don’t get crispy edges. We’ve found 425 degrees Fahrenheit (218 C) to be perfect!
- Cut evenly – the more evenly you cut the pieces, the more evenly they will cook. Be sure to halve large segments so they’re evenly sized.
- Avoid crowding the pan – crowding the pan causes them to steam instead of roasting, which prevents the edges from browning.
We hope you LOVE these roasted carrots! They’re:
Savory
Sweet
Tender
Buttery
Caramelized
& Delicious!
Enjoy them as a side to nearly any main. They’re especially delicious in bowls, salads, or alongside our 1-Pot Curried Chickpea Soup, Balsamic Portobello Burgers, or Chickpea Sunflower Sandwich.
More Roasted Vegetable Recipes
- Moroccan-Spiced Roasted Carrots
- How to Roast Cauliflower
- Easy Pan Roasted Vegetables
- Oil-Free Roasted Vegetables
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Perfect Roasted Carrots (Quick & Easy)
Ingredients
- 5 cups chopped carrots (~1 ⅓ lb. as recipe is written // peeled and sliced on an angle into 1 ½-inch pieces, any larger pieces closer to stem halved — see photo)
- 2-3 tsp oil (see notes for oil-free and less-oil options)
- 1 tsp maple syrup
- 1 healthy pinch each sea salt and black pepper
- 1 Tbsp fresh chopped herbs, such as rosemary or thyme (optional)
- 1-2 tsp curry powder (optional)
Instructions
- Preheat oven to 425 F (218 C) and line a baking sheet with parchment paper.
- Add carrots to the baking sheet and drizzle with oil and maple syrup, then sprinkle with salt, pepper, and, optionally, fresh herbs or curry powder (whichever flavor profile matches your accompanying dish(es) best). Rub/stir to evenly distribute.
- Cook for 25-35 minutes, or until carrots are golden brown and slightly caramelized, tossing near the halfway point to ensure even cooking. Enjoy as is, or in bowls and salads or as a side to nearly any main.
- Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 375 F (190 C) oven, in the microwave, or on the stovetop over medium heat until hot.
Video
Notes
*See our oil-free roasted vegetables guide here!
Phyllis says
I made this for my husband and myself and we ate the entire recipe by ourselves as a side dish. We both really loved it even though I didn’t add maple syrup (only because I was out of it)! Simple and delicious.
We’re so glad you enjoyed them, Phyllis. Thanks so much for the lovely review! xo
Rachael T says
I honestly forget to comment when I truly like a recipe: these carrots are bomb! It seems obvious that roasting veggies will be delicious, but having the spices and the directions for how to do it makes it so easy. Thank you!! Even my toddler (now 13 mo but he had it at 9 months) loves it.
The only suggestion I have is for high altitude people (and/or if you’re using convection mode on your oven) to check your carrots a little before it’s supposed to be done, there is a close call between perfect and burned.
(And yes, I wrote a similar comment about the perfectly roasted red cabbage, check it out if you haven’t already.)
Whoop! We’re so glad you’re enjoying them, Rachael! xo
Sara says
These were absolutely delicious! I made with rosemary and it balanced the sweetness of the maple syrup perfectly. My new go-to way to make carrots.
We’re so glad you enjoyed them, Sara. Thanks so much for the lovely review! xo
Cristina Morales says
Love it!!!! 😍
Yay! Thanks for the review, Cristina!
Sarah says
I skipped the maple syrup because I like carrots as they are with herbs and salt. So easy, and a great way to use up extra carrots when I clean out my fridge.
Perfect! Thanks for sharing, Sarah!
Rita says
Outstanding! Thank you for another simple, delicious recipe! Adding these carrots to my Thanksgiving lineup :)
Lovely! Thanks, Rita!
Justine Mentink says
I made this last night and it was such a nice way to roast carrots that are a little larger. I overcooked them, and they were still delicious. Will be making a lot this winter!
Thanks for sharing, Justine!
M c says
These carrots were delicious and a great hit with the family! Gone in minutes lol i need to buy more carrots. I did the recipe as described and would do it against thanks for sharing :)
Lovely! Thanks for sharing!
Lesley says
These were easy and delicious. Highly recommend.
Lovely! Thanks for sharing, Lesley!
Beth says
Can I use dried rosemary and thyme?
Yes should work!
Michele says
Love roasted carrots—425 is perfect for carmelized outside, sweet inside. But no need for maple or any other sweetener! Or 2 T oil—I prefer a spray oil here or they get oily. Trick for nice (on any roasted veg): heat baking tray in oven while preheating, then toss directly on or prep on foil and lay on hot pan. Salt, pepper and herbes de Provence is my current fave, but anything from Garam Masala to Chinese 5-spice to a sprig of thyme works. Strongly urge experimenting with the multicolored carrots and/or half parsnips—not only looks pretty, but each tastes slightly different. Making again tonight!!
Thanks for sharing, Michele!