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Easy Roasted Carrots are the perfect side dish to any entrée! Super simple to make with little ingredients and end up perfectly roasted with caramelized edges and tender centers.
Roasting vegetables has got to be my favorite way to eat veggies. They end up so incredibly delicious with a crispy outside from the caramelization of their natural sugars and a tender inside that is just so satisfying. Not only are they delicious, they are so simple to make. Toss, dump and roast is basically all it takes to get a heavenly roasted vegetable.
What is Needed to Make Easy Roasted Carrots
I don't like thyme, can I omit it?
Of course. I happen to love the combination of carrots and thyme together. It's such a nice balance between the sweet carrots and the earthy thyme. You can omit it or substitute it with your favorite herb. Parsley, basil, oregano, or rosemary would all be great choices.
What kind of carrots should I use for Roasted Carrots?
You can use whatever is the crisper drawer of your fridge. If you are looking to see what to get before you head to the grocery store or farmer's market, then I would suggest getting full size carrots. You'll be able to cut them into chunks and I think they are easier to work with.
Should I peel the carrots?
This is personal preference, I usually prefer to peel my carrots. However, if the carrots have a thinner skin then I'll leave the peel on and give them a really good scrub to make sure all the dirt is gone. Either way the carrots will turn out tasty and delicious.
How to Make Roasted Carrots in the Oven
Step 1: Wash or peel the Carrots
Use a good veggie brush and scrub all the dirt away from the carrots, or simply peel them and give them a rinse. Pat them dry with a clean towel or paper towel.
Step 2: Chop the Carrots
Cut the carrots in half lengthwise and then into chunks about 1½ inches in size. Try to make them all the same size for even cooking.
Step 3: Season
Step 4: Roast
Bake the carrots in a 400° oven for 30-35 minutes and until the edges are caramelized and the centers are tender.
That's it! That's all you gotta do to have perfectly delicious roasted carrots next to your favorite entrée at the dinner table.
I'll let you all in on a little secret, if you don't like certain vegetables, try them roasted. You may be surprised with the outcome. My kiddos didn't like cooked carrots on their own, until I roasted them. They love these roasted carrots. Now, when they attempt to tell me in their whiny voice that they don't like cooked carrots, I remind them they do! Once they know they actually like them cooked, they are more willing to try carrots and different veggies in other ways now. Mom win!
More easy veggie side dishes you'll love!
- Roasted Asparagus
- Tomato, Cucumber and Basil Salad
- Roasted Ranch Potatoes
- Air Fryer Garlic Parmesan Broccoli
- Instant Pot Mashed Potatoes
- Easy Oven Roasted Corn on the Cob with Husks
- Garlic Parmesan Roasted Brussels Sprouts
- Roasted Broccoli & Cauliflower
- Honey Garlic Glazed Carrots
- Garlic Parmesan Sautéed Asparagus
- Oven Roasted Potatoes
- Garlicky Broccolini
- Air Fryer Cinnamon Sweet Potatoes
- Oven Fries
Add a new easy side dish to the dinner table and try these delicious Easy Roasted Carrots. Let me know what you think of them in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Don’t forget to pin the recipe for later!
Easy Roasted Carrots
- Preheat oven to 400° and line a large sheet pan with parchment paper.
- Peel or wash and dry carrots, cut in half lengthwise and then cut into chunks 1½ inches long.
- Toss chopped carrots with olive oil, salt, pepper and thyme.
- Place carrots on sheet pan in a single layer.
- Roast carrots for 30-35 minutes and until the edges are caramelized and the centers are tender.