Oven Roasted Carrots
Oven roasted carrots is one of the easiest and tastiest recipes. These carrots are roasted to perfection with loads of herbs and spices. Thanksgiving is just around the corner and roasted carrots make a perfect side dish. This dish will add a gorgeous color to your Thanksgiving dinner table!
Roasted carrots are a healthy and delicious weeknight side dish recipe. There’s no cutting or peeling involved when you buy baby carrots. You will just need to wash them, pat them dry, toss them with oil and spices, and they are ready to go in the oven.
The tastiest way to make carrots is roasting them rather than steaming them. Roasting brings out the sweetness of the carrots and tastes more flavorful.
What is your favorite way of cooking carrots?
I love oven roasted carrots so much that I keep on making them frequently for dinner along with main dishes or as an evening snack. These roasted carrots are so satisfying without needing too much hard work in the kitchen.
Herbs and spices play a very important role giving the carrots an amazing taste. I love to add a melody of herbs so I have used Italian seasoning which contains goodness of basil, thyme, rosemary, oregano, marjoram, savory, and sage. The combination of black pepper powder, paprika, and cayenne pepper gives some kick to the dish.
Ingredients
- Baby carrots
- Italian seasoning
- Parsley flakes
- Garlic powder
- Onion powder
- Black pepper powder
- Paprika
- Cayenne pepper
- Kosher salt
- Oil
Oven Roasted Carrots Step By Step Recipe
Preheat the oven to 400°F (200ºC)
Thoroughly wash the baby carrots and pat them dry.
In a large bowl, add oil, all the spices and herbs, and some salt.
Combine the baby carrots and toss them to coat with oil and spices.
Line a parchment paper on a large baking tray.
Arrange the carrots in a single layer on the baking sheet.
Bake them for 25-30 minutes, tossing halfway until the carrots are tender.
Let the carrots cool for 5 minutes, sprinkle some extra seasonings if you wish, and serve.
Tips For Making Oven Roasted Carrots
- Make sure to use a parchment paper which can withstand 400°F (200ºC) baking temperature. This will help the carrots to cook evenly, prevent them from sticking, and roast them perfectly.
- You may use aluminum foil but make sure to brush some oil and then roast the carrots preventing them from sticking to the foil.
- The thickness of the carrots and size will vary the timing of cooking the carrots in the oven.
- Make sure to toss them halfway through while baking for an even roasting.
Variations
- Use regular carrots, peel them, and cut them into diagonals/discs.
- Add some chili powder for some kick instead of cayenne pepper and paprika.
- You can skip adding onion and garlic powder if you wish.
- The herbs can be added as per your choice and availability.
- Melt some butter in the microwave or in the pan. Sauté some chopped garlic cloves for added garlicky flavor if you like. Drizzle the melted butter over oven roasted carrots and toss them well for some buttery flavor.
- Sprinkle some fresh parsley or cilantro leaves for garnishing.
How To Store Oven Roasted Carrots?
Leftover oven roasted carrots can be stored in the refrigerator in an airtight container for 3-4 days.
Take the carrots out of the refrigerator and warm them up in the preheated oven for about 5-7 minutes before serving.
How To Serve Oven Roasted Carrots?
- Oven roasted carrots are the perfect side dish with any meal for holidays like Easter, Thanksgiving, and Christmas.
- You can incorporate these in your everyday meal like fried rice, cabbage rice, or soya mint pulao.
- It makes a perfect side dish with avocado paratha, cabbage paratha, spicy chickpeas tacos, or savory zucchini bread.
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Oven Roasted Carrots
Ingredients
- 1 pound Baby carrots * see notes
- 1 tsp Italian seasoning
- 1/4 tsp Parsley flakes
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 1/4 tsp Black pepper powder
- 1/4 tsp Paprika
- 1/4 tsp Cayenne pepper
- 1/3 tsp Kosher salt or as required
- 1 tbsp Oil
Instructions
- Preheat the oven to 400°F (200ºC)
- Thoroughly wash the baby carrots and pat them dry.
- In a large bowl, add oil, all the spices and herbs, and some salt.
- Combine the baby carrots and toss them to coat with oil and spices.
- Line a parchment paper on a large baking tray.
- Arrange the carrots in a single layer on the baking sheet.
- Bake them for 25-30 minutes, tossing halfway until the carrots are tender.
- Let the carrots cool for 5 minutes, sprinkle some extra seasonings if you wish, and serve.
Notes
- Use regular carrots, peel them, and cut them into diagonals/discs.
- Make sure to use a parchment paper which can withstand 400°F (200ºC) baking temperature. This will help the carrots to cook evenly, prevent them from sticking, and roast them perfectly.
- You may use aluminum foil but make sure to brush some oil and then roast the carrots preventing them from sticking to the foil.
- The thickness of the carrots and size will vary the timing of cooking the carrots in the oven.
- Make sure to toss them halfway through while baking for an even roasting.
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