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–+ servings

Oven Roasted Carrots Recipe

Elevate your meals with these perfectly roasted carrots, where the natural sweetness of the carrots meets the savory notes of olive oil and seasoning, creating a side dish that's both simple and satisfying.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 Serves
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 pounds carrots washed, peeled, and halved if necessary
  • ¼ teaspoon freshly ground black pepper plus extra for seasoning as needed
  • Chopped parsley for garnish optional

Method
 

  1. Begin by preheating your oven to 425°F. Prepare a baking sheet by lining it with parchment paper for an easier clean-up afterward.
  2. In a large mixing bowl, combine the carrots with olive oil, kosher salt, and freshly ground black pepper. Toss until the carrots are evenly coated with the oil and seasoning.
  3. Spread the carrots out in a single layer on the prepared baking sheet. This ensures they roast evenly.
  4. Place the baking sheet in the preheated oven. Roast the carrots for 18-20 minutes if you’re using baby or garden-fresh carrots, or 25-30 minutes for larger store-bought varieties. Check for tenderness by piercing them with a fork.
  5. Once done, remove the carrots from the oven and serve them warm. Garnish with chopped parsley, if you like, for a touch of freshness.

Notes

Young, fresh carrots or baby carrots can be roasted whole and will need less cooking time. If using larger, store-bought carrots, even when cut, they may require an additional 10-15 minutes.
Cut larger carrots into 1 ½-inch chunks, but they may need a few extra minutes to cook through.
For a sweeter, glazed version, add 1 tablespoon of honey or brown sugar before roasting.

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