Roasted Carrots Recipe: A No-Fuss Side Dish

There’s something so satisfying about a side dish that practically makes itself—especially when it tastes like this. This roasted carrots recipe is my go-to when I need to round out a meal without adding stress to the process. Simple, flavorful, and surprisingly crave-worthy, they’ve earned a permanent spot in my recipe rotation.

Don’t let the dark edges fool you—what might look burnt is actually the best part. That deep caramelization adds a subtle sweetness and a delicate crunch. It’s what takes a humble carrot and turns it into something that can hold its own on a dinner plate.

Jump to:

• Getting Started
• Ingredient Recommendations
• Finishing Touches
• Pairings
• Leftovers
• Recipe

Getting Started

I can’t tell you how many times I’ve planned to make these and remembered only after I’ve started everything else. By then, it’s usually too late to get them prepped and roasted in time. So now, the very first thing I do is preheat the oven and get the carrots prepped. Once that’s done, I can move on with the rest of dinner while they do their thing in the oven.

I like to use my kitchen scale to weigh out about 12 ounces of whole carrots—usually, that’s about four large ones. No need to be exact. Just use what you have and scale up if you’re feeding more people.

Here’s my routine:

• Wash and dry the carrots
• Peel then trim the ends
• Slice them on a diagonal

Then I toss them with extra virgin olive oil, salt and pepper and spread them out on a foil-lined or silicone mat-lined baking sheet. They roast best on the second rack from the top of my oven even thought the recipe says top rack.

Roasted Carrots Recipe Ingredient Recommendations

Carrots: I buy the value packs of fresh, whole, unwashed carrots. They keep beautifully in the fridge and make it easy to have a healthy side in reach all week long.

If for some reason you don’t use them all up quick enough, chop them up, measure out and freeze to use in Pub-Style Cottage Pie.

Olive Oil: Use extra virgin if you can—it really does add a richer flavor.

Roasted Carrots Recipe Finishing Touches

Keep an eye on the last few minutes of roasting. Every oven is a little different, and you want to catch them just when they hit that sweet spot of golden and crispy. If they finish before your main dish, just take them out and turn off the oven. When you’re ready to serve, pop the tray back in for a few minutes to warm them up—easy!

Roasted Carrots Recipe Pairings

These carrots go with so many meals, but here are a few of my favorite pairings:

• Salmon with Basil & Herb Couscous
• Pecorino Romano Pasta with Chicken
• Pulled Pork Mac and Cheese
• Pesto Pasta with Chicken
• Chicken Alfredo Recipe
• Chicken Marsala
• Easy Slow Cooker Potato Soup
• Slow Cooker Pork and Sauerkraut
• Broccoli Cheese Soup with Noodles

Leftovers

Honestly? These are best eaten freshly roasted. The recipe is designed to be portioned just right for two people so you don’t have leftovers. But if you do have a few stragglers, refrigerate them in an airtight container and reheat in the air fryer for the best results.