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How To Roast Carrots In The Oven

Learn how to roast carrots in the oven, a basic way of bringing this beautiful vegetable to the table when you entertain. Pair it with any meat and add a green salad to it. Delicious!

Roasted carrots 1

An easy way to roast carrots in the oven

This is a straightforward roasted carrots recipe but so powerful when it comes to entertainment. It is elegant, can be served with any roasted meats, and is delicious.

I often make this baked carrots recipe, especially in the winter and during the holidays.

Today’s roasted carrots in the oven recipe asked us to forget what we know about cooking carrots. There is NO slicing. NO cutting into pieces. NO boiling.

Carrots for roasting

We’re going for whole roasted carrots, making a wonderful statement on the dinner table (especially the colorful variety) with half the effort!

How to make roasted carrots:

I used in the past regular carrots, but also the colored organic variety. You just have to brush and clean them very well. I did not peel the organic carrots, as I love the caramelized crust on them when roasted.

If you have no access to organic carrots, use other carrots but peel them first.

Olive oil.

A little fat of sorts plus a pinch of salt and pepper may be all you need. My fat of choice here is extra virgin olive oil, which will help our bodies absorb more vitamin A from the carrots.


You can add other spices if you like. I sometimes go for garlic powder, but cinnamon, cardamon, ginger or nutmeg powder are also good options.

How to assemble the pan:

To make these carrots you just need to pour olive oil over them and sprinkle with salt, pepper and spices of your choice. Toss to coat.

How long does it take to roast carrots:

It depends on the temperature you set for your oven. For best results, spread them in one layer on the baking sheet. I set my oven to 425F and bake them for 25 minutes until tender.

Voila, here you have your super easy roasted carrots recipe. As you can see, here is a picture of colored roasted carrots. They look very impressive on the table and nobody will know how little effort you actually put into roasting them.

Roasted carrots vertical photo

How easy is that? Serve them with pork, chicken, or beef in any form. I suggest you try this roasted wrapped in bacon pork tenderloin or this roasted boneless center pork chops in wine. 

If you don’t like pork, try this easy chicken breast “schnitzel.”

How to roast baby carrots:

Roasting baby carrots takes less time than roasting regular size ones. Some carrots are really small, so I would check them after about 15 minutes. You still need a 425F hot oven though.

Transform a simple dinner into an elegant one with these carrots. They will think you worked in the kitchen for hours because they are so good. Enjoy!

More recipes to love and make:

How To Make A Classic Pot Roast In The Slow Cooker

Celeriac (Celery Root) Apple And Carrot Salad

Russian Vinaigrette Salad

Pineapple Carrot Cake with Cream Cheese Frosting

Homemade Raffaello Coconut Almond Confections

34 Best Roasted Pork Recipes For Christmas

Easy American Traditional Easter Recipes

Check out the web story for this recipe: Roasted Carrots

Roasted carrots square photo

How To Roast Carrots In The Oven

Beautiful, easy recipe of Roasted Carrots- perfect for entertaining. Pair it with any meat and add a green salad to it. Delicious!
5 from 3 votes
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Course: Side dishes
Cuisine: International
Keyword: easy roasted carrots, how to roast carrots in the oven, oven baked carrots, oven roasted carrots, roasted carrots recipe, roasted glazed carrots
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 144kcal


  • 8 medium size carrots
  • 3-4 Tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  • ¼ teaspoon garlic powder


  • Preheat oven to 425F.
  • Rinse and scrub the carrots with a vegetable brush to remove embedded soil.
  • Line a baking sheet with foil or parchment paper for easy cleaning.
  • Place carrots in the pan in a single layer and pour olive oil over them.
  • Sprinkle salt and pepper over the vegetables and toss them to coat. Optional, add garlic powder or other spices you like. (see Notes)
  • Bake at 425F for about 25 minutes or until tender.
  • Serve with roasted potatoes and roasted meats and a simple salad.


You can use other spices:
  • cinnamon powder
  • ginger powder
  • cardamom powder
  • nutmeg powder
  • turmeric powder


Serving: 1g | Calories: 144kcal | Carbohydrates: 12g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 375mg | Potassium: 394mg | Fiber: 3g | Sugar: 6g | Vitamin A: 20382IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 0.5mg
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