What You Need to Know in a Nutshell?
- Ideal temperature and time: My preferred temperature for roasting is 425°F (218°C), and the roasting time is usually around 20–25 minutes. That said, cooking carrots in the oven depends on their thickness—thinner carrots (like the young ones from the farmers market) tend to roast quickly, while thicker ones may need 10-15 more minutes, depending on their size.
- Uniform size matters: When shopping for this recipe, try to pick carrots that are similar in size so they roast evenly. If some are much thicker than others, you can cut them lengthwise to even them out.
- To peel or not to peel? It’s totally up to you! I usually peel mine, but if you’ve got fresh, young carrots from the market, a good scrub under cold water works just as well.
- Don’t crowd the pan: Spread the carrots in a single layer on the sheet pan. Overcrowding can lead to steaming instead of roasting.
How to Roast Whole Carrots?
Roasting carrots in the oven is just a few easy steps. Whether you’re prepping for a weekday dinner or a special gathering, here’s how to make roasted carrots that are tender, flavorful, and beautifully caramelized.
- Gather your ingredients: You’ll find the complete list in the recipe card below, but here are a few substitutions and optional add-ins:
- Oil: Extra virgin olive oil is what I use most often, but melted butter or avocado oil are great options, too.
- Seasonings: Keep it simple with salt and pepper, or add spices like cumin, smoked paprika, garlic powder, or even a touch of cinnamon for warmth.
- Fresh herbs: Fresh thyme is a favorite, but rosemary, oregano, or chopped parsley also work beautifully. Feel free to adjust the herbs based on what you’re serving—using the same or complementary herbs can help bring the whole meal together.
- Sweeteners: For holiday versions like honey-roasted carrots, try drizzling with a tablespoon of honey or maple syrup or sprinkling with a bit of brown sugar. If you’re after a more glazed finish, check out my Maple Roasted Carrots recipe for a richer, sweeter take.
- Preheat & Prep: Preheat your oven to 425°F (218°C). I usually roast vegetables directly on the sheet pan because I find that the hot surface helps them caramelize better—especially when it comes to onions or root veggies. But if you prefer easier cleanup, feel free to line your pan with parchment paper or aluminum foil.
- Season the carrots: Place your carrots on the prepared sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Give them a good toss so they’re evenly coated.
- Roast the carrots: Pop the tray into the oven and roast carrots in oven for about 25 minutes, or until fork-tender. Test doneness by inserting a fork into the thickest part—if it slides in easily, they’re ready.
- Serve and garnish: Transfer the baked whole carrots recipe to a platter and top with fresh parsley or your favorite herb for a little extra color and flavor.
Expert Tips
A few final tips to make your easy baked carrots even better:
- Carrot tops: If your carrots have tops, you can trim them down but leave a little bit for a rustic look. And don’t toss those tops! They’re great for making a vibrant carrot top pesto—fresh, herby, and perfect for using up the whole vegetable.
- For extra caramelization: Don’t flip the carrots during roasting—just let them roast cut-side down. This allows the natural sugars in the carrots to caramelize where they’re in contact with the hot surface, giving you those golden, slightly crisp edges that are so delicious.
- Using baby carrots: While this recipe works well with any type of carrot, baby carrots tend to cook faster due to their smaller size. If you’re using this recipe to make roasted baby carrots, start checking for doneness around the 15-minute mark to avoid overcooking.
- Cutting them in chunks: If you prefer, you can cut the carrots into 1½-inch pieces. Roasting them in chunks should take about the same amount of time, as long as they’re evenly sized.
Serving Suggestions
This simple carrot side dish pairs beautifully with so many mains. Here are a few of my favorite ways to serve it:
- Roasted Chicken – You really can’t go wrong pairing these carrots with any kind of roasted chicken, but I especially love serving them alongside a whole roasted chicken or bone-in chicken breast. The flavors and textures just work so well together.
- Prime Rib – These carrots are a great way to add a pop of color to your prime rib dinner, which I usually serve for Christmas. One of my favorite tricks is to roast the carrots while the meat is resting—everything comes together beautifully without any extra fuss.
- Leg of Lamb – For a festive Easter meal (or any special occasion), serve these roasted carrots with roasted leg of lamb. The natural sweetness of the carrots is a great complement to the rich, savory lamb.
My Favorite Way to Serve Whole Roasted Carrots:
While this easy roasted carrots recipe is a delicious side dish straight from the oven, I love giving it a Mediterranean twist when I have a few extra minutes. The flavor profile in this version is inspired by my roasted carrot hummus recipe.
I top the carrots with a cup of canned (and drained) chickpeas, a handful of crumbled feta cheese, fresh dill (or any other fresh herb I have on hand), and pomegranate seeds.
Then, I finish it off with a generous drizzle of my tahini lemon sauce.
It takes no more than 10 additional minutes, but it transforms this basic savory roasted carrots dish into a colorful, crowd-pleasing vegetable side dish that’s just a little extra special.
More Carrot Recipes You Might Like:
If you make this roasted whole carrots recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
Roasted Whole Carrots Recipe
This Roasted Whole Carrots recipe is all about simplicity and flavor. With just olive oil, salt, and pepper, the natural sweetness of the carrots shines through. It's a versatile side that fits seamlessly into everyday meals or special holiday spreads.
Ingredients
- 2 lbs whole carrots, cleaned, stems cut, and peeled
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 425 °F (218 °C).
- Place the carrots onto a large baking sheet* in a single layer.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Toss to ensure all carrots are coated evenly with the oil and seasoning.
- Roast in the preheated oven for 20-25 minutes or until fork tender. You can check doneness by inserting a fork into the thickest part of a carrot; if it comes in and out easily, it should be ready.
- Transfer onto a serving platter and garnish with parsley before serving.
Notes
- Yields: Two pounds of roasted carrots serve 6 as a side dish. The nutritional values below are per serving.
- Carrots: I used whole carrots that are sold with stems. They tend to be thinner than regular carrots sold in plastic bags. This recipe would work with any carrot, but please remember that there is a direct correlation between the thickness of the carrots and cooking time. For best results, I recommend cutting larger carrots vertically to ensure they are equal in size for even roasting.
- Lining the baking sheet: I usually roast carrots without lining the baking sheet with parchment paper, as roasting them directly on the hot surface caramelizes them better. However, you can line the baking sheet with parchment paper if preferred.
- To Store: Let the roasted whole carrots cool, then transfer them to an airtight container. They’ll keep well in the refrigerator for 3 to 4 days. You can enjoy them cold, at room temperature, or reheated.
- To Reheat: I prefer warming them up in a low-heat oven (around 300°F/150°C) for 10–12 minutes. This gentle method helps preserve their texture and prevents them from drying out. You can also reheat them in a covered skillet over low heat if you’re short on time.
To Freeze: While you can freeze roasted carrots, the texture will be softer once they are thawed. If that’s okay with you (for soups or purees), place the cooled carrots in a freezer-safe bag or container and freeze for up to a month. Thaw it overnight in the fridge and reheat it in the oven for best results.
Nutrition
Calories: 104kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 299mg | Potassium: 489mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25316IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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When reheating the leftovers….you say to put them on a platter and follow the recipe. That can’t be accurate. Peel, cover with oil salt and pepper and roast AGAIN for 20-25 minutes in a 400 degree oven?
If I’m making these the day before and then “making” them agin the next day, what am I gaining?
How would you recommend I reheat them?
Hello Johnny,
I am sorry for the confusion.
You can roast carrots and chickpeas a day in advance and keep them in an airtight container in the fridge. Then, when you are ready to serve, you can reheat them in a low heat oven, 275-300 degrees F for 10-12 minutes or until it is warmed up to your liking.
While that is heating you can make the tahini dressing and drizzle the carrots and chickpeas with the dressing after you plate them.
I hope this answers your question, but please do not hesitate to reach out if I can help further.
Best,
Aysegul
I just made this baked carrots recipe with that tahini dressing and OH MY! It was amazing. So much better than a regular roasted carrots dish. I didn’t have time to roast the chickpeas but I will try it next time.
Love your recipes. Thank you.
YAY! This is music to my ears Carol. Thanks so much for coming by and taking the time to leave a review.
Cheers!