Easy Roasted Carrots Recipe with Simple Ingredients

Easy Roasted Carrots Recipe with Simple Ingredients

One of the easiest ways to bring out the natural sweetness in vegetables is with a classic Roasted Carrots Recipe, something I first discovered while experimenting with holiday side dishes. The first time I tried, I overcrowded the pan, and instead of caramelizing, the carrots steamed and turned soft. Since then, I’ve learned simple tricks that make them perfectly tender inside with slightly crispy, caramelized edges.

This recipe is for anyone looking for a healthy, colorful side dish perfect for weeknight dinners, Easter feasts, or anytime you want a simple but impressive vegetable on the table.

Difficulty: Easy

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 90

Ingredients Method Video Notes

Ingredients

1 lb 450 g carrots (I like rainbow carrots for color, but regular ones will work fine).
2 tbsp olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
1 tsp honey or maple syrup optional, for extra caramelization
Fresh herbs for garnish parsley, dill, or thyme

Method

Prep carrots. Wash, peel if needed, and cut into uniform sticks or leave whole if thin.
Season. Toss carrots with olive oil, salt, pepper, and honey/maple syrup if using.
Arrange. Spread in a single layer on a baking sheet. Don't overcrowd.
Roast. Bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and tender.
Serve. Transfer to a platter and sprinkle with fresh herbs.

Video

Notes

Carrot size matters: Thicker carrots need longer roasting; cut evenly for best results.

Lesson learned: Overcrowding the pan traps steam, so always give carrots space.

Optional sweetness: Honey or maple syrup deepens the caramelization, but it'sn't necessary if the carrots are fresh and sweet.

Herb pairing: Dill and parsley add freshness, thyme adds earthiness.