Easy Roasted Carrots

Name: Easy Roasted Carrots
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 pounds carrots (10 to 12 medium to large carrots); 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; 1/2 teaspoon dried thyme; 1 teaspoon kosher salt; 3 tablespoons olive oil; Fresh thyme sprigs, optional; 4 lemon wedges; Freshly ground black pepper

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These easy roasted carrots are deliciously tender and caramelized! Baking them lemon wedges and fresh thyme adds a load of flavor with minimal prep time.

Ready for the best carrots ever? Carrots are one of my favorite vegetables to eat raw: carrots and hummus, carrots and ranch: I’m here for it! But if you want to dress up your carrots as a crazy delicious side dish: make these easy roasted carrots!

They come out tender, lightly charred, and sweetly earthy. Roasting them with lemon wedges gives a brightness of flavor, and fresh thyme sprigs add a hint of complexity. Give that raw carrot a glamorous makeover!

5 Star Reader Review

⭐⭐⭐⭐⭐ “Loved this. Made it and took it to our dinner group this evening. It was a hit. So pleased a left a little at home for my consumption. Delicious!” -Akosua

Ingredients You’ll Need

Yep, this recipe is for that bag of carrots you’ll find at the store! Alex and I wanted to make a recipe for the most common, inexpensive carrots you can find. They roast up into a beautifully tasty, healthy side dish.

There are also long, slender carrots you’ll see sold in a bunch, often rainbow colored. If you have these carrots, go Cumin Roasted Carrots. Since they’re thinner, you can roast them whole or halved, and they take less time in the oven!

How To Roast Carrots, Step By Step

Carrots take about 40 minutes to roast, since they’re a very tough vegetable. They’re up there with sweet potatoes and beets. But it’s 100% worth the time to do it! They come out tender and even sweeter, as a delicious whole food plant based side dish (WFPB). This recipe plays up the flavor with a hint of brightness from lemon and balsamic vinegar. Here’s some basic info on how to roast carrots (or head right to the recipe):

Peel and slice the carrots on the bias. Who wants little carrot circles when you can have elegant discs? Cut the carrots on the bias (at an angle) to get these lovely shapes.
Mix with seasonings. You can roast carrots with just olive oil, salt and pepper. But to elevate the flavor even more, we added balsamic vinegar, Dijon mustard, garlic powder, and dried thyme.
Roast for 35 to 40 minutes, until tender! Roast at 400 until they’re beautifully tender. That’s it!

My Secret Trick: Roast With Lemon Wedges

Here’s my trick for making roasted veggies taste amazing. Throw a few lemon wedges right on top of the veggies while they’re roasting! Roasting these carrots with lemon wedges makes them pick up that gorgeous flavor while they’re cooking. They come out with a subtle tangy flavor. You can do this with any vegetable to pick up the brightness of lemon.

Some examples? Try Rosemary Roasted Potatoes or Roasted Asparagus: they’re also cooked with lemon!

What To Serve With Roasted Carrots

These roasted carrots are a healthy plant based side dish that goes with just about anything! Here are a few ways we’d suggest serving them:

Pair with salmon. They’d be perfect for a fancy dinner with one of these Salmon Recipes.
Try with meatloaf. Our Best Vegetarian Meatloaf needs these carrots.
With a sandwich. Try roasted carrots with our Vegan Sloppy Joes for a hearty meal.

Want Honey Roasted Carrots? Try This Variation

Honey and carrots are a classic pairing, and it’s an easy swap. Simply toss the carrots with 1 tablespoon honey once they’re roasted!

For a stovetop version, go to my Honey Glazed Carrots. You can also add onion to give a savory undertone to the dish, and the purple of red onion gives a nice color contrast to the bright orange. Head to Roasted Carrots and Onions.

How To Store And Reheat Roasted Carrots

Store leftover roasted carrots for up to 4 days in an airtight container in the refrigerator. You can reheat them on the stovetop, in the oven (start with 375°F oven for 10 minutes) or in an air fryer.

Making them ahead? Roast for 30 minutes, cool, refrigerate, then finish in a 400°F oven for 8 to 10 minutes before serving (they can become mushy if you roast them all the way and store).

Dietary Notes

This roasted carrots recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently Asked Questions

Should I roast carrots at 400 or 425 degrees?

400°F. At 425°F the outsides brown before the centers turn tender, so you get color without being cooked through. 400°F for 35 to 40 minutes works well.

Do I have to peel carrots before roasting them?

No, but I recommend it. The skin can turn slightly bitter over a long roast, and peeled carrots have a nicer texture on the outside.

Why are my roasted carrots still hard?

Uneven thickness is the usual culprit. Make sure all the slices are a similar size and add more bake time if they’re not tender.

Should you roast carrots covered or uncovered?

Uncovered, always. Foil traps steam and you’ll end up with soft carrots that never brown.

Can I use baby carrots?

You can, but they’re wetter and don’t have as good of flavor in my opinion. Pat them very dry and roast for about 25 minutes.

Do you need to boil carrots before roasting?

No. Parboiling is not necessary for roasting.