Easy Roasted Carrots
- PREP 5min
- COOK 25min
- TOTAL 30min
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).
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
Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or use a silicone baking mat.
Trim the carrot ends and slice them diagonally into 1-inch-thick slices. As the carrots roast, they will shrink.
Add the carrot slices, oil, salt, and pepper to a large bowl. If making maple cumin carrots, add the maple syrup and cumin.
Toss the carrots around the bowl until well coated with oil and the seasoning.
Spread the carrots in one layer on the prepared baking sheet.
Roast 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.