Roasted Carrots are proof that you can take the most humble of vegetables, add hot oven roasting and spices, and end up with something wildly delicious. They’re a wonderful side dish for meats like Prime Rib and Roasted Pork Tenderloin.

Roasted Carrots - Served on White Platter with Spoon

My Roasted Carrots Recipe is one of the simplest yet most delicious ways to make carrots. I use a high oven temperature of  425°F. This is the key to achieving a tender roasted carrot while still having the caramelized edges without adding any sugar! This recipe is foolproof. I have been using this for years, and the results are always the same, and everyone loves them!

I’m going to walk you through how to make these with your eyes closed, it’s that easy! We are going to chop, coat in a spiced oil, and roast. I’m going to give you the spice mixture that I have found to be perfect, but you can customize it to your flavor preference!

Reader Taste Test Results

Janice – “HOLY COW these are amazing!”
Donna – “We make this all the time now for dinner”

Roasted Carrots Recipe - Served on White Platter With Ginger, Cumin, Paprika

What Kind of Carrots to Use

I highly recommend you buy whole carrots that have the green tops on, and even better, to buy organic ones so you can keep the skins on without worry of pesticides (more on this later).

You can also use baby carrots, but there is less surface area for browning. Baby carrots are just large carrots that have already been cut, so I just like to cut them myself to get the size I need.

Fortunately this “fancy variety” is still only $1.50/bunch at my grocery store, so even on a budget, they’re very affordable (and SO worth it, believe me). Buying these gorgeous fresh carrots is my favorite way to make this dish feel more special.

Purple carrot, orange carrot, and yellow carrot - Trimmed for Roasting

Do You Need To Peel Roasted Carrots?

I recommend you that do not peel the carrots. Just cut the tops off and wash them well.

Here’s why leaving the skin on is so great:

  • Unpeeled oven roasted carrots have an amazing texture. The skin gets a bit wrinkled and has the most subtle chewiness to contrast the tender inside of the carrot stick.
  • The best flavor is right underneath the skin, and peeling can remove that.
  • Peeling removes vitamins and nutrients from the carrot, so leaving the peel is more nutritious.
  • And the best part…you’re not peeling a million carrots!!! Major time saver.

I’ve read some people complain of a bitter taste with unpeeled carrots, but I have never noticed this with the thin specialty variety. I’m guessing it’s more of an issue with the really large ones. 

How To Make Roasted Carrots

Trim and Cut: Begin by cutting off any scraggly ends from the bottoms with a knife:

Trimming and Cleaning Organic Rainbow Carrots

Then cut each one into sticks, about 3″ long and 1/4″ to 1/2″ thick.

I cut each long carrot into 3 sections and then cut those 3 sections into matching sizes so they will roast evenly. The goal is to not have sections that are much larger than the rest

You can also choose to not cut them at all and just roast the carrot whole. I prefer the cut because they are easier to eat with a fork.

How to Cut Carrots into Sticks for Even Roasting in the Oven

Once you’ve cut up all the pieces, place them into a mixing bowl:

Cut Carrots in Sticks in Bowl Ready to Cook in the Oven

How To Make the Spiced Oil

In a separate bowl, combine olive oil with paprika, ginger, garlic powder, cumin, coriander, and kosher salt. You may also use other seasoning mixes like Cajun Seasoning or Sazon Seasoning, or add black pepper and red pepper flakes to make it spicy.

If you wish to add fresh herbs of your choice, like chopped rosemary or fresh thyme leaves, add them here to the oil.

Adding the spices, and any other desired flavorings, directly to the oil helps the flavors to disperse more evenly over the carrots.

Spiced Olive Oil Dressing in Glass Bowl

Pour the spiced olive oil all over the carrot sticks:

Adding Spices and Olive Oil to Rainbow Carrots in Bowl

Spread the pieces out on a sheet pan, in a single even layer:

How to Roast Carrots - On a Sheet Pan with Olive Oil and Spices in Single Layer

For the best roasted carrots, what’s pictured above is about as crowded as you want the pieces to be. If you have too many, it’s better to split them between two sheet pans.

Also, I do not use parchment paper or aluminum foil, as roasting on an uncoated pan is the best way to maximize those golden brown caramelized edges.

How Long to Roast in the Oven

Roast the carrots for 30-35 minutes at a high temperature of 425F, tossing the pieces around halfway through the roasting process. They will shrink down quite a bit:

Roast Carrots on a Sheet Pan, Having Cooked About 30 minutes at 400F

They should also be caramelized on the edges, and if you look closely, the skin should be wrinkled, with a tender interior.

Roasted Rainbow Carrots - On a White Platter With Spices and Olive Oil

What to Serve With This Dish

I love to serve these oven-roasted carrots with main course meats of all kinds, whether it’s for a special occasion holiday dinner, or just regular dinner time on a busy weeknight. It’s the perfect easy side dish for most most beef, lamb, and chicken dishes. Even picky eaters love these!

Recipe FAQ

How do you store leftover roasted carrots?

Keep in an airtight container in the fridge for up to 5 days.

Can you freeze roasted carrots?

Yes, store in an airtight container for up to 2 months.

Can you use other types of oil?

In addition to olive oil, you can try coconut oil, ghee, tallow, lard, and avocado oil.

Can you make ahead?

Yes! Cut the carrots and make the spiced oil. Store them separately and mix when you are ready to roast.

Tried this recipe? Leave a rating and comment below — I’d love to hear how it turned out! Or, follow me on Facebook, Instagram or Pinterest!

Roasted Carrots Served on White Platter with Spoon

Roasted Carrots Recipe

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
These Roasted Carrots are simple to prepare, but full of wonderful flavor. They're a versatile side for a variety of dishes!
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Ingredients

  • 3 bunches organic carrots with the tops on* (24 total carrots)**
  • 1/3 cup olive oil
  • 1 tsp kosher salt
  • 1/2 tsp paprika
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander

Instructions 

  • Preheat the oven to 425F.
  • Trim the carrot tops off all the carrots, then wash them well. Do not peel the skin.
  • Cut the carrots into sticks, about 3" long and 1/4 to 1/2" thick. See blog post pictures for reference.
  • Place the cut pieces into a large mixing bowl.
  • In a small bowl, whisk to combine the olive oil, salt, paprika, ginger, garlic powder, cumin, and coriander.
  • Pour the spiced olive oil all over the carrots, then toss well to coat.
  • Spread the carrots on a sheet pan in a single layer (do not overcrowd them, use two sheet pans if necessary).
  • Roast for about 30 minutes***, tossing halfway through, until the carrots are caramelized on the edges, the skins are wrinkled, and the inside is fork tender. Enjoy!

Notes

*This recipe is only tested using quality organic carrots with the tops on. My grocery carries “Cal-Organic” brand and they are always absolutely delicious. Most groceries carry that brand. I find it doesn’t matter if they’re rainbow or just the orange variety, they both taste great.
If you’re using the very large, inexpensive stock carrots from the store, this recipe won’t be quite as good, though it’s still decent with the olive oil and spices.
**3 bunches is about 24 carrots. They are fairly small in diameter.
***There will be a bit of variation in cook time depending on how thick the carrots are. Also, be mindful that many ovens have hot spots, so keep your eye on them and give it a toss if the edges of the pan start getting too browned.
Storing: Keep in an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months.
Oil substitutions: In addition to olive oil, feel free to try coconut oil, ghee, tallow, lard, or avocado oil.

Nutrition

Calories: 268kcal, Carbohydrates: 25g, Protein: 3g, Fat: 19g, Saturated Fat: 3g, Sodium: 759mg, Potassium: 816mg, Fiber: 7g, Sugar: 12g, Vitamin A: 42723IU, Vitamin C: 15mg, Calcium: 84mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Side Dish
Cuisine: American
Author: Fifteen Spatulas

More of My Favorite Roasted Vegetables

Roasted Butternut Squash – These are packed with flavor! Goes with everything
Roasted Parsnips – Most people dont know how to make parsnips. This is a great way to try something new.
Roasted Cauliflower – Often overlooked in the veggie aisle, lots of flavor and easy to make
Crispy Smashed Potatoes – Uhh Yum, fun way to make potatoes that taste amazing