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Complete with parmesan, garlic, and a savory seasoning blend, this Roasted Carrots Recipe is guaranteed to make the most flavorful oven roasted carrots you've ever had! Plus, it's ready in just 40 minutes following simple instructions, and there's hardly any cleanup. Perfect for the holidays or as a tasty weeknight side dish!
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Roast Carrots Recipe
I have to be honest: when I was a kid, I did not like carrots at all. If they were on my plate, I would push them aside and refuse to eat them. As an adult, when I had kids of my own, I decided to give carrots a chance again - but only if I could make them so delicious, even my kids couldn't resist eating them.
These oven roasted carrots are the solution to satisfy picky eaters and carrot-lovers alike. Roasted with garlic, parmesan, and a savory blend of seasonings, they are utterly delicious. Best of all, you'll only need a single pan and a baking sheet to make them, so there's hardly any cleanup.
Not only does my family love these baked carrots whenever I make them, but they will often ask for them on any given week. They are the best roasted carrots I have ever tried! I promise, if you have anyone in your family who isn't a fan of carrots, just try serving them this recipe - it will change their minds!
Baked Carrots Recipe Ingredients
- Carrots, medium-size
- Garlic, peeled and minced (use a garlic smasher to make it easy)
- Olive oil
- Salt and pepper, to taste
- Dried oregano
- Parmesan cheese, freshly grated
- Unsalted butter, melted
- Parsley, chopped for garnish
The mixture of the natural sweetness of tender carrots tossed with savory seasoning, parmesan cheese, sauteed garlic and fresh parsley makes for a truly delicious sheet pan recipe everyone will love. These roast carrots might just be the first thing to disappear from the dinner table!
How to Roast Carrots
- Preheat the oven to 400˚F. Lightly oil a rimmed baking sheet, or line with parchment paper or aluminum foil, and set aside.
- Add olive oil to a small saucepan over medium heat. Once hot, add garlic and saute until fragrant, about 1 minute.
- Arrange carrots on the baking sheet in a single layer. Drizzle evenly with garlic oil from the pan.
- Sprinkle with salt and pepper to taste, as well as dried oregano. Toss to evenly coat if necessary, but keep the carrots in a single layer.
- Add the baking sheet to the oven and roast for 15 minutes.
- At the 15 minute mark, flip the carrots over and sprinkle with parmesan. Cook another 10-15 minutes, or until the carrots are tender. Pierce one with a fork if you are unsure.
- Drizzle unsalted butter over the carrots, then top with chopped parsley. If desired, taste and season further with additional salt, pepper, and Parmesan.
- Serve, and enjoy!
How Long to Roast Carrots
For medium-sized carrots, you should only have to bake them for a total of 30 minutes or less at 400˚F, flipping halfway through. Test the carrots with a fork before removing them from the oven. If they're easy to pierce and tender, they're ready to remove.
Tips for Roasting Carrots
- Use aluminum foil or parchment paper to line the baking sheet for easy cleanup. That way, you only have a pan to wash.
- Sauteing the garlic in oil before drizzling the carrots with the oil infuses it with the flavor of the garlic. You can skip this step if you want, but I find it adds a nice layer of flavor.
- Make sure the carrots are in a single layer so they cook evenly. Don't overlap any carrots.
- Try to use carrots of a relatively similar size. If they're differently sized, they may not cook evenly.
- There is no need to peel the carrots unless you want to. However, if you don't plan on peeling them, I recommend giving them a scrub.
- You can use baby carrots for this recipe if you prefer. Keep an eye on them in the oven as they may take less time than larger carrots.
- Other herbs like fresh thyme make great additions to these garlic roasted carrots. Try adding your favorite fresh herbs!
Storing Leftover Roast Carrots
- Store leftover roast carrots in an airtight container in the refrigerator for 3-5 days. Reheat on the stove, in the oven, or in the microwave, according to your preference.
- You can freeze this roasted carrots recipe. Allow it to cool first, then store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.
Can you air fry carrots?
If you want to try air frying this roast carrots recipe, try our recipe for Air Fryer Carrots using the same ingredients.
Oven Roasted Carrots FAQs
Do I need to peel carrots before roasting?
You do not need to peel carrots before roasting them. If you prefer the texture of peeled carrots, however, you can peel them before roasting if you wish.
Why are my roasted carrots tough?
If your carrots are tough, you did not roast them for long enough. Check their tenderness with a fork before removing them from the oven. If the carrots are fork-tender and soft, they're ready.
Vegetable Side Dishes
If you're cooking for a holiday meal, try more of our Easter Side Dishes, Christmas Vegetable Sides, or Thanksgiving Dinner Sides.
Roasted Carrots Recipe
Equipment
- Pan
Ingredients
- 2 Tablespoons olive oil
- 2 cloves garlic peeled and minced
- 10 medium carrots peeled (optional)
- Salt and pepper to taste
- ½ teaspoon dried oregano
- 3 Tablespoons Parmesan freshly grated
- 1 Tablespoon unsalted butter melted
- parsley freshly chopped, for garnish
Instructions
- Preheat the oven to 400˚F. Lightly oil a rimmed baking sheet, or line with parchment paper or aluminum foil, and set aside.
- Add 2 Tablespoons olive oil to a small saucepan over medium heat. Once hot, add 2 cloves garlic and saute until fragrant, about 1 minute.2 Tablespoons olive oil, 2 cloves garlic
- Arrange 10 medium carrots on the baking sheet in a single layer. Drizzle evenly with garlic oil from the pan.10 medium carrots
- Sprinkle with Salt and pepper to taste, as well as ½ teaspoon dried oregano. Toss to evenly coat if necessary, but keep the carrots in a single layer.½ teaspoon dried oregano, Salt and pepper
- Add the baking sheet to the oven and roast for 15 minutes.
- At the 15 minute mark, flip the carrots over and sprinkle with 3 Tablespoons Parmesan. Cook another 10-15 minutes, or until the carrots are tender. Pierce one with a fork if you are unsure.3 Tablespoons Parmesan
- Drizzle 1 Tablespoon unsalted butter over the carrots, then top with chopped parsley. If desired, taste and season further with additional salt, pepper, and Parmesan.1 Tablespoon unsalted butter, parsley
- Serve, and enjoy!
Notes
- Use aluminum foil or parchment paper to line the baking sheet for easy cleanup. That way, you only have a pan to wash.
- Sauteing the garlic in oil before drizzling the carrots with the oil infuses it with the flavor of the garlic. You can skip this step if you want, but I find it adds a nice layer of flavor.
- Make sure the carrots are in a single layer so they cook evenly. Don't overlap any carrots.
- Try to use carrots of a relatively similar size. If they're differently sized, they may not cook evenly.
- There is no need to peel the carrots unless you want to. However, if you don't plan on peeling them, I recommend giving them a scrub.
- You can use baby carrots for this recipe if you prefer. Keep an eye on them in the oven as they may take less time than larger carrots.
- Other herbs like fresh thyme make great additions to these garlic roasted carrots. Try adding your favorite fresh herbs!
Nutrition
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