Roasted Carrots

You’ll have a vibrant platter of roasted goodness that’s sure to brighten any meal.

Roasted Carrots

These oven-roasted beauties are so simple to make. Simply toss carrots with a touch of olive oil, your favorite herbs and a sprinkle of salt and pepper, and let the oven do its thing. The natural sweetness of the carrots is amplified by roasting, creating a delightful contrast with the savory herbs and spices. Plus, they're a nutritional powerhouse, packed with vitamins and antioxidants.
Course Side Dish
Keyword sheet pan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Author Cathy Nguyen


  • 2 lb carrots* cut if large, optional to peel
  • 2 tbsp olive or avocado oil
  • 1 tsp salt
  • ¼ tsp black pepper
  • minced parsley for garnish optional


  • Preheat oven to 400°F. Line baking sheet pan with parchment paper (optional for easy clean-up).
  • Place onto baking sheet. Arrange carrots in a single layer.
  • Drizzle oil, sprinkle seasonings and toss carrots to coat evenly.**
  • Bake for 20 minutes. Ensure carrots are tender when pierced with a fork.
  • Serve warm, garnished with parsley if desired.


*Baby carrots can be left whole and will require less time. Larger carrots can be cut into 3″ strips and may need a few extra minutes in the oven.
**For sweeter carrots, try adding 1 tablespoon of honey or brown sugar before cooking.

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