My tried and true roasted carrots recipe is super quick, simple, and it guarantees perfectly tender and caramelized carrots. I use this recipe once a week and am always happy that I did!
Roasted carrots are the perfect side dish! They are sweet, colorful, and super easy to make. This basic method works for all kinds of roasted veggies, not just carrots! See our recipes for roasted butternut squash and roasted eggplant.
I’ll share our best tips for roasting carrots, including what to do if you have baby carrots. For more carrot recipes, see our carrots with parsley butter or these honey roasted carrots.
Key Ingredients
- Carrots: Use any variety of carrots for this recipe. Orange carrots are the most common, but yellow, purple, or more exciting varieties are great! Baby carrots work in this recipe, too. Check below the recipe for my tips on roasted baby carrots. I scrub my carrots clean and then skip peeling them, especially on a busier night when my time is limited.
- Oil, Salt, and Pepper: I often use olive oil or avocado when roasting veggies.
- Maple Syrup and Cumin (Optional): I love the sweet spice flavor of maple syrup and cumin. You can use other spice blends, too. Garam Masala or a curry powder would be delicious.
How to Make Oven Roasted Carrots
Our family roasts carrots at least once a week. They make such a great side dish. In this roasted carrot recipe, I toss them with a bit of maple syrup and cumin, which makes them a tiny bit sweet with a hint of spice. They are really tasty, and thanks to the maple syrup, they caramelize really well in the oven.
I use a hot oven to roast carrots and stick to either 400°F or 425°F. I use a range since you might have other dishes in the oven. If you use the lower temperature, the carrots might need a few more minutes in the oven.
Before roasting, toss the carrots with oil, salt, pepper, maple syrup, and cumin. Then, spread them onto a baking sheet, giving each carrot some space so it caramelizes instead of steaming.
I roast my carrots for 15 minutes, then stir them before roasting them for another 10 to 15 minutes (or until they are done).
What to Serve with Roasted Carrots
These maple cumin roasted carrots are super versatile so they go with many of the main dishes on Inspired Taste. I especially love them with roasted chicken, roasted turkey, our marinated steak, and this meatloaf (the best!).
Easy Roasted Carrots
- PREP
- COOK
- TOTAL
This quick and easy roasted carrots recipe is ready in about 30 minutes! Our family loves the perfectly cooked, caramelized results. We’ve included a basic recipe below, plus an optional twist with maple syrup and cumin (I love it).
Watch Us Make the Recipe
You Will Need
2 pounds (907g) carrots, scrubbed clean or peeled
2 tablespoons olive oil or avocado oil
1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon pure maple syrup, optional
1/2 teaspoon ground cumin, optional
Directions
1Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or use a silicone baking mat.
2Trim the carrot ends and slice them diagonally into 1-inch-thick slices. As the carrots roast, they will shrink.
3Add the carrot slices, oil, salt, and pepper to a large bowl. If making maple cumin carrots, add the maple syrup and cumin.
4Toss the carrots around the bowl until well coated with oil and the seasoning.
5Spread the carrots in one layer on the prepared baking sheet.
6Roast for 15 minutes, stir, and then roast until the carrots are tender and caramelized around the edges, 5 to 10 minutes longer. (For even more caramelization, roast for another 5 to 10 minutes.)
Adam and Joanne's Tips
- Storing: Place roasted carrots in an airtight container and refrigerate for up to 4 days. To freeze them, freeze them in a single layer on a parchment-lined baking sheet. Once frozen, transfer them to a freezer-safe container, and they’ll keep for up to 3 months.
- How to roast baby carrots: Baby carrots may roast a bit faster than regular carrots. Assume 20 minutes at 400°F, but check them towards the end of roasting to see how they are progressing.
- The nutrition facts provided below are estimates.
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I made this recipe tonight and have one word for it – wow. So simple, so tasty and so surprising that half a bag of overly large carrots could turn out so tender and flavourful. I was reluctant to combine maple syrup and cumin, especially on carrots, but what a great flavour profile, especially with the carmelization from roasting the carrots. This recipe is a keeper and dare I say, will make a regular appearance at meals in my home.
How do you reheat the carrots after they’ve been refrigerated?
There are a couple of options. To crisp them back up, use the oven. Spread carrots on a baking sheet, and bake at 350°F (175°C) for 10-15 minutes, or until warmed through. Or, reheat in the microwave.
Thank you for a complete and easy receipe.
Can I use this recipe with tri color baby carrots?
Absolutely!
can this carrot recipe be made ahead of time?
Absolutely! Roasted carrots last 3 to 4 days when stored in an airtight container in the fridge. There are also freezing tips in the article.
Tried this (maple syrup and cumin) with baby carrots and all eaten. Great recipe
This is the only carrot recipe I will use. It’s so easy and absolutely delicious and it’s a bonus when the whole family just loves them.
This was delicious! I added a little more Maple Syrup (?2T), and cumin (3/4 t. to 1 t.), and sprinkled Aleppo pepper, and smoked paprika over the top. I cut the salt to 1/4 t. 425F for 40 min. This is definitely a keeper.
Perfection!