Roasted Carrots

These easy roasted carrots are the best way to make this healthy vegetable taste AMAZING! Bake them until tender with lemon wedges and fresh thyme.

Roasted Carrots

Ready for the best carrots EVER? Don’t get us wrong: carrots are perfect raw. Carrots and hummus, carrots and ranch: we’re there 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! You’ll be glad you did.

Looking for a quicker way to cook carrots? Try Perfect Sauteed Carrots.

Use medium to large carrots here!

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 recipe.

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!

Roasted Carrots

How to roast carrots (the basic steps)

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!
Roasted carrots

A trick: roast with lemon wedges! (You can do this for any veggie.)

Here’s Alex and 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 do these roasted carrots pair with?

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:

Carrots on baking sheet

More tasty carrot recipes

There are lots more delicious ways to eat this healthy orange vegetable! Here are some of our favorite carrot recipes:

  • Perfect Sauteed Carrots These carrots take only 10 minutes and have amazing flavor!
  • Carrot Cake Pancakes These carrot cake pancakes are moist and spiced, a healthy spin that’s just sweet enough! The maple Greek yogurt topping takes them over the top.
  • Curried Carrot Soup This really is the best curried carrot soup out there! It’s bright orange and creamy, flavored with ginger and curry paste.
  • Carrot Cake Breakfast Cookies These tasty morsels are a portable breakfast or snack similar to a Cliff bar! They’re vegan and even work as a wholesome dessert!
  • Carrot Cake Baked Steel Cut Oatmeal There’s nothing cozier than baked oatmeal! This one is carrot cake flavored, with cozy spices and pecans.

This roasted carrots recipe is…

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

Print
Roasted Carrots

Roasted Carrots (That Taste Amazing!)


1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 4.36 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

These easy roasted carrots are the best way to make this healthy vegetable taste AMAZING! Bake them until tender with lemon wedges and fresh thyme.


Scale

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

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Peel the carrots and slice them on the bias (as shown).
  3. In a large bowl, whisk the balsamic vinegar, mustard, garlic powder, thyme, and salt. Slowly whisk in the olive oil. Add the carrots and stir to evenly coat.
  4. Line a baking sheet with parchment paper. Add the carrots in an even layer. Add lemon wedges and fresh thyme to the tray, on top of the carrots.
  5. Roast for 20 minutes. Stir and roast 15 to 20 minutes more (for 35 to 40 minutes total), depending on the thickness of the carrots. Taste and add a few more pinches salt and some fresh ground pepper. Serve.

  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American

Keywords: Roasted Carrots

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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