This post may include affiliate links; for details, see our disclosure policy.

Here’s how to make roasted carrots and onions: an easy healthy side dish! Perfectly tender and charred, they’ll be gone in a flash.

Roasted carrots and onions

The only thing better than roasted carrots? Roasted carrots and onions! Yes, simply adding an onion to your tray of roasted carrots makes them even more fun to eat. Add part of a red and yellow onion, and you get a beautiful variation in color and texture. The onion gets tender with charred tips, with an unbelievably sweet flavor. It’s the perfect accent to carrot coins, seasoned with garlic and thyme. We’re always looking for ways to mix up our healthy side dish routine, and this one delivers.

Ingredients for roasted carrots and onions

This recipe is very simple: there’s not too much technique required and no unusual ingredients. But we’ve got a few tricks to take the flavor over the top! Here’s what you’ll need for roasted carrots and onions:

  • Carrots: Your large, run of the mill carrots work great here. You could also do long slender bunches of carrots, but you’ll need to weigh them without the greens. Rainbow carrots would look beautiful. What not to use? Baby carrots. Their flavor is engineered to be overly sweet.
  • Red onion and yellow onion: Use two different colors of onions for a little variation in flavor and color. The contrast between purple of the red onion and the orange carrot is particularly nice.
  • Balsamic vinegar & olive oil: The vinegar gives the veggies a bit of acidic brightness.
  • Garlic powder & dried thyme: Thyme goes particularly well with carrots, but you could omit if you don’t have it on hand.
Roasted carrots and onions

Tips for making roasted carrots and onions

How long to roast carrots? How long to roast onions? You’re in luck: they both roast in about the same time. Here’s the basic info to know about these roasted carrots and onions. Try it once, and you can memorize the idea and make it on repeat:

  • Roast carrots and onions at 425 degrees Fahrenheit. The tip top temperatures are perfect for these vegetables, making them perfectly caramelized.
  • Slice the carrots on the bias (diagonal). This is just a suggestion, but to us this makes them tastier!
  • Bake for 30 to 35 minutes total. Stir about 20 minutes in. Roast until just tender!

How to French cut an onion

For recipes like roasted carrots and onions or roasted peppers and onions, we like to cut the onion in a special way. It’s often called French cut, though it doesn’t really have a standardized name. We think this makes the prettiest slices! Here’s how to do it:

  • Cut off the ends and halve: With a large chef’s knife, cut off the top and root end of the onion. Stand the onion on the flat cut side, and cut it down the center.
  • Remove the paper: With your fingers, remove the paper and outer layer of the onion.
  • Cut following the curve of the onion! Place the onion half on its flat side. Then cut slices following the curve of the onion, from the tip to the root. Go to minute 1:40 of our How to Cut an Onion video to see!
Roasted carrots and onions

Benefits of eating carrots

We’re glad you’re here because…there are so many good reasons to eat carrots! You could be choosing a side of noodles, and instead you’re making roasted onions and carrots. Carrots aren’t just good for your eyesight, like the old adage. Here’s some nutrition info about carrots and why to eat more of them (source):

  • Low in calories, high in fiber: One cup of chopped carrots has only 52 calories and 3.6 grams of fiber. (source)
  • Packed with Vitamin A (beta carotene): This root veggie has 428% of your daily vitamin A in 1 cup! It’s present as beta-carotene, an antioxidant that could help in cancer prevention. Your body converts beta carotene into Vitamin A.
  • High in Vitamins C, K and potassium: Carrot are also are high in these vitamins.

More carrot recipes

There are so many more tasty ways to eat carrots…and we’re full of them! Here are some of our favorite carrot recipe ideas:

This roasted carrots and onions recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted carrots and onions

Roasted Carrots and Onions

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


Here’s how to make roasted carrots and onions: an easy healthy side dish! Perfectly tender and charred, they’ll be gone in a flash.


  • 1 1/2 pounds carrots (8 to 10 medium to large carrots)
  • 1/2 red onion
  • 1/2 yellow onion
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 3 tablespoons olive oil


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Peel the carrots and slice them on the bias about 1/4-inch thick. Slice the onions into 1/2-inch strips (we like to use the French cut method; see above).
  3. In a large bowl, whisk the balsamic vinegar, garlic powder, thyme, and salt. Slowly whisk in the olive oil. Add the carrots and onions and stir to evenly coat.
  4. Line a baking sheet with parchment paper. Pour the carrots and onions onto the sheet, and spread them into an even layer.
  5. Roast for 20 minutes. Remove the tray, stir and roast 10 to 15 minutes more (30 to 35 minutes total), depending on the thickness of the carrots. Taste and add about ¼ teaspoon kosher salt and plenty of fresh ground black pepper. Serve warm. 
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegan

Keywords: Roasted carrots and onions

More healthy side dishes

There are so many different veggie-based side dishes to try! Here are some we’d recommend:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Love your recipes. Just have to note though that the nutrition facts appear to be wrong. 3 Tablespoons of oil alone is 360 calories and if this recipe serves 4, that’s already more than 86 calories per serving.

  2. Carrots aren’t really good for your eyes. That was a lie told during WWII to hide the fact that the Allies had developed radar and could detect the German planes in the dark.

    1. “The science is pretty sound that carrots, by virtue of their heavy dose of Vitamin A (in the form of beta carotene), are good for your eye health. A 1998 Johns Hopkins study, as reported by the New York Times, even found that supplemental pills could reverse poor vision among those with a Vitamin A deficiency. But as John Stolarczyk knows all too well as curator of the World Carrot Museum, the truth has been stretched into a pervasive myth that carrots hold within a super-vegetable power: improving your night-time vision. But carrots cannot help you see better in the dark any more than eating blueberries will turn you blue. “

      “Carrots are a rich source of beta carotene and lutein, which are antioxidants that can help prevent eye damage caused by free radicals.

      Free radicals are compounds that can lead to cellular damage, aging, and chronic illnesses, including eye diseases, when their numbers become too high (1Trusted Source).

      Beta carotene gives many red, orange, and yellow plants their coloring. Orange carrots are especially high in beta carotene, which your body converts into vitamin A. Deficiency in vitamin A can lead to night blindness, which is often reversible by supplementing”

  3. When Making the roasted carrots and onions, and the carrots all mixed you said to lined baking sheet with parchment paper and the carrots and Onions and an even layer on top. Do we throw the onions in with the carrots and mix them all together in the mixture or just the carrots and lay the onions on top. I was a little confused. Thank you

    1. Sorry for the confusion! You can just mix them all together. We added some clarifications to the recipe. Thank you!