Are you looking for an easy-to-make side dish? Delicious roasted carrots pair well with just about any type of entree. Simply cover the root vegetables to tenderize the fibrous texture, then remove the foil to caramelize the surface.

Recipe Science
- Season with butter for richness and moisture, kosher salt to enhance caramelization, and black pepper for a hint of spice.
- Roast at 425 degrees, covered with foil for 15 minutes to activate enzymes that firm the fibers yet tenderize the carrots.
- Uncover to finish roasting at high heat, promoting caramelization for flavor and color development.
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“Yum. Made these for Easter dinner, they were so sweet and full of flavour, with a great texture. A great side dish for any roast dinner.”—Megan
Why It Works
This oven-roasted carrots recipe is a simple way to transform their taste and texture with minimal effort. With just a few basic seasonings, this vegetable side dish pairs well with everyday meals or holiday dinners with roast turkey or prime rib. The heat draws out their natural sweetness, giving the carrots a rich, caramelized flavor that feels special without extra sugar.
I use a two-step roasting method to keep the carrots tender and prevent them from drying out. First, I cover the carrots with aluminum foil during the initial cooking stage, which gently steams them and softens the centers. Then, I finish roasting uncovered at a higher temperature, allowing the surface to lightly brown. This technique ensures each bite is tender inside with a deliciously caramelized exterior.
Ingredients You’ll Need
- Carrots: Different types of carrots, including orange, yellow, and purple, are available at the market. I use multi-colored petite-sized carrots for this recipe, which gives it a more gourmet appearance. If using a larger variety, peel and cut it into similar-sized batons. Make sure they are about ½ to 1 inch in width.
- Butter: Coat the carrots in fat, such as unsalted butter, to enhance browning on the surface and prevent them from sticking to the pan.
- Seasoning: Salt and pepper enhance the sweet and savory flavor of the carrots.
- Herbs: The roasted vegetables are garnished with fresh parsley.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This roasted carrots recipe is easy to customize! Try these delicious options:
- Carrot Swaps: You can roast baby carrots, chips, or sticks. Adjust the cooking time depending on size.
- Butter Substitutes: Use a high-smoke point fat, like Ghee, clarified butter, olive oil, extra-virgin olive oil, or avocado oil.
- Add Sweetener: Sprinkle the carrots with brown sugar, make honey roasted carrots, or pure maple syrup to make glazed carrots. Add this during the last 5 to 10 minutes of cooking so the sugars don’t burn.
- Make the Spicy: Toss with harissa, cayenne pepper, red chili flakes, chili sauce, or Cajun seasoning for heat.
- Add Herbs: To boost the aromatics, toss with freshly chopped herbs like rosemary, parsley, basil, or thyme right before serving. Season with dried Italian seasonings for a stronger herb flavor.
- Sauce: Ranch dressing, chimichurri, basil pesto, and green goddess dressing are great to serve with roasted carrots.
How to Roast Carrots
Step 1: Pre-Heat Oven
Position the oven rack in the center and preheat to 425ºF (218ºC). Placing the carrots in the center ensures even heat distribution, while the high temperature helps to bring out their natural sugars and achieve a caramelized surface.
Step 2: Prepare the Carrots
The key to perfectly roasted carrots is to keep the size uniform for cooking.
For petite carrots, around 4 to 5 inches long and ½ to 1 inch wide, simply peel them without cutting. For large carrots, peel and slice them into uniform pieces, about ½ to 1 inch wide and 3 to 4 inches long.
Quick Substitution: You can also use peeled and trimmed baby carrots that are much smaller or sticks to cut down on prep. However, they will cook quicker, so adjust the roasting time.

Step 3: Season
Use just three simple ingredients for seasoning. Melted butter adds richness and keeps the carrots moist during roasting. Kosher salt enhances caramelization by drawing moisture to the surface, allowing natural sugars to concentrate and cook faster. The salt also balances the carrots’ sweetness, while black pepper adds a subtle, spicy kick to their natural flavor.

Step 4: Roast
Line a rimmed baking sheet with foil or parchment paper. Roasting at 425ºF (218ºC) can dry out the carrots if exposed to this high heat the entire time. To keep them tender, arrange the carrots in a single layer, cover them tightly with foil, and cook for the first 15 minutes. This method allows the carrots to steam gently, preserving moisture and tenderness.

Step 5: Roast Uncovered
After 15 minutes, remove the foil to finish roasting uncovered. The high heat evaporates surface moisture, concentrating natural sugars on the surface and promoting caramelization.
Continue roasting for another 15 minutes or until the carrots are golden and sweet. Depending on their size, a few extra minutes may be needed for full caramelization.

Step 6: To Serve
Season the roasted carrots with salt and pepper to taste, garnish with chopped parsley for a fresh touch, and serve warm.
Frequently Asked Questions
Peeling is not required. It gives a more even surface and removes dirt and debris. If you decide not to peel, wash, and scrub, dry well before roasting.
The goal is a fork-tender, not mushy, interior and a golden-brown surface. To activate the enzyme that starts the firming reaction in the fibrous carrots, maintain an internal temperature between 120 and 160ºF (49 to 71ºC) as long as possible. Covering the carrots with foil for the first 15 minutes keeps the heat low for conversion. Then, you can expose them to high heat for color change and flavor development.
Roast carrots in the oven at 425ºF (218ºC) by spreading them evenly on a baking sheet and covering them tightly with foil. Cook for the first 15 minutes, then remove the foil and roast for 15 minutes. Stir, then continue roasting until the carrots are golden brown and fork-tender in the thickest parts, about 5 to 15 minutes more, depending on their size.
The high fiber content and low moisture help carrots hold up well after cooking and freezing. To reheat a large batch, microwave them or pop them on a sheet pan straight from the freezer.
Yes, roasted carrots are good for you! According to the USDA, just one cup of sliced carrots contains 50 calories, 1.13 grams of protein, 3.4 grams of fiber, 0.3 grams of fat, and 5.78 grams of sugar. Not to mention an impressive amount of Vitamin A, which has been linked to eye health, plus potassium and calcium. You can easily adjust the seasoning level and use olive oil instead of butter for a monounsaturated fat option.
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If you tried this Roasted Carrots Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Roasted Carrots

Ingredients
- 2 pounds carrots, large or petite
- 3 tablespoons unsalted butter, melted
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon chopped parsley
Instructions
- Pre-Heat Oven – Set the oven rack to the center position and the temperature to 425ºF (218ºC).
- Prepare the Carrots – For petite-sized carrots about 4 to 5 inches long and ½ to 1 inch wide, peel but do not cut. For large carrots, peel and cut into uniform pieces, between ½ to 1 inch wide and 3 to 4 inches long.
- Season – In a large bowl, combine the carrots with melted butter, salt, and pepper.
- Roast – Line a large rimmed baking sheet with foil. Evenly spread out the carrots and cover them tightly with foil. Cook for 15 minutes, then remove the top piece of foil.
- Roast Uncovered – Cook for an additional 15 minutes, and then stir. Continue to roast until golden brown and the widest parts are fork-tender, about 5 to 15 minutes, depending on the size.
- To Serve – Season with salt and pepper to taste, garnish with chopped parsley, and serve warm.
Recipe Video

Notes
- Make it Vegan, Dairy-Free, and Paleo: Use olive oil or avocado oil instead of butter.
- Make it Whole30: Use ghee, avocado oil, or extra-virgin olive oil instead of butter. Use sea salt instead of kosher salt.
- Storing: Store in an airtight container for up to 5 days in the refrigerator. Freeze for up to 9 months. Reheat in the microwave, covered, on high in 30-second intervals until hot. Alternatively, cook in a 350ºF (177ºC) oven from frozen until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Ingredient Guides
Carrots 101: Types and Benefits
Food Science
Roasting Cooking Method
Food Science
Robert Hicks says
To replace my usual ginger-glazed carrot dish, I tried this recipe and it was a hit in our household. I used and peeled medium carrots, added 1 Tbsp of olive oil and reduced the butter to 2 Tbsp (to reduce butter-burning at high heat) and followed the rest of the recipe to a tee.
After roasting 15 minutes covered, and 5 minutes uncovered, the results was fantastic. Also, I used Jessica’s exact recipe, in an Airfryer @ 400 degrees F (the max temp in most fryers). I preheated the fryer at 400 for 4 minutes and sprayed the basket with a very light coat of oil.
Then, I added the carrots, in one layer. After 8 minutes, I turned them half way and roasted for an additional 7 minutes. They were fork tender, and superbly roasted. It makes sense that the fryer’s convection feature obtained a true-roasted item, even at a lower temp. Reason being, if any recipe’s given temp is for a standard oven, the temp should be reduced by 25 degrees for convection oven baking.
Jessica Gavin says
Thank you for sharing your roasted carrot tips! I’m very curious about making it in the air-fryer as you suggested. Thanks, Robert!
John says
Why do you and so many chefs use unsalted butter when the first thing you add is salt and pepper?
Robert Hicks says
I’ve asked the same question to a culinary institute. Here’s the reply: “Salted butter contains more water than unsalted. The extra water reduces cream content and can affect sautes and many baking recipes, especially pie crusts”.
To me, unsalted is not as flavorful, especially on breads. I use salted butter exclusively in everything, with no problems, and halve the salt additions (especially with broths), until the recipe is ready for tasting.
Jessica Gavin says
Great question, John! I like to control the level of salt that I add to my recipes and be able to choose the type of salt. Also, when you add salt is important to the texture transformation of the food.
James Craig says
My wife and I really enjoyed the roasted carrots with our corn beef & cabbage dinner. I was wondering if I could use the same instructions and cook them in an air fryer.
Jessica Gavin says
What a lovely combination to add with corned beef! I have not tested the roasted carrots in the air fryer yet, but I’m sure you could!
Megan Cromer says
Yum. Made these for Easter dinner, they were so sweet and full of flavour, with a great texture. Due to oven space issues… I had to roast on a lower temperature to start with but still covered with foil, and then the last 15 mins at the higher temp. Kept the flavourings to just the salt, pepper, butter and fresh parsley.
A great side dish for any roast dinner.