Roasted Carrots Recipe

4.38 from 29 votes

Recipe from Two Peas and Their Pod

Discover the perfect roasted carrots—crispy on the outside, tender on the inside, and seasoned to perfection. This simple, flavorful side dish is sure to become a family favorite!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: carrots

Servings:

Calories: 104kcal

Ingredients

2 pounds carrots, peeled
2 tablespoons olive oil
1/2 teaspoon garlic powder, optional
Kosher salt and freshly ground black pepper, to taste
Optional garnish: 2 teaspoons chopped fresh dill or fresh thyme

Instructions

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil for easy clean up. Set aside.
With a sharp knife, cut off the tops of the carrots. Slice the carrots diagonally, in 1/2-inch-thick slices. Make sure they are close to the same size, so they cook evenly.
Place the carrots on the baking sheet and drizzle with olive oil. Sprinkle with garlic powder, if using. Toss until well coated. Season with salt and black pepper, to taste. Make sure the carrots are in an even layer on the baking sheet.
Place the pan in the oven and roast the carrots for 20 to 30 minutes, tossing halfway.
Remove from the oven and garnish with fresh dill or thyme. Serve warm.

Notes

Sweet option: Don’t use the garlic powder or herbs. While the carrots are roasting, melt 1 tablespoon of butter and stir in 1 tablespoon of honey. Drizzle over the carrots when they come out of the oven and toss.

Storing: Let the carrots cool completely, and then put them in an air tight container in the refrigerator for up to 5 days.

Reheating: To reheat, place them on a baking sheet and reheat in a 350 degree F oven until heated through. You can also reheat them in an air fryer or in a skillet. You can use the microwave but they might get a little soggy after reheating.

Nutrition