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Home Veg and Salad Sides

Great Roasted Carrots

By:Nagi
Published:21 Jul '20Updated:13 Nov '20
61 Comments
Recipe v Video v Dozer v

The best way to make roasted carrots is in a very hot oven so they brown beautifully in the same time it cooks for the inside to become sweet and tender. Because nobody wants bland, colourless baked carrots that look like they’ve been boiled! 

Tray of Roasted Carrots

Great Roasted Carrots

I’ve said it before and I’ll say it again – the simplest way to add instant flavour to any vegetable is to roast it. The oven completely transforms bland vegetables, intensifying the natural flavour, caramelising sugar you didn’t even know was in it, and giving it colour by browning the outsides. And we all know colour = flavour!

And carrots are a wonderful example of roasting magic in action. Raw carrots – while crisp and fresh and has its place in this world – is simply no comparison to a pile of hot roasted carrots, sweet and tender on the inside, with caramelised edges!

Close up of Roasted Carrots

What you need for Roasted Carrots

All you need for great roasted carrots is carrots, oil (preferably olive oil), salt and pepper. You will be eating this straight off the tray!

But I’ve also added garlic for extra flavour because I wanted to show you how I add it in partway through cooking so you don’t end up with little burnt garlic bits on the carrot. I do the same for ginger and dried herbs.

What you need for Roasted Carrots

How to roast carrots

Peel then cut carrots into even chunks, toss in oil, salt and pepper, then roast for 30 minutes at 220°C/430°F, flipping halfway.

Garlic option – add it when you flip the carrots. This way, you end up with perfect little golden bits of garlic instead of bitter burn garlic.

How to make Roasted Carrots

Roasting at a high temperature is key here to get some lovely colour on the carrots which adds extra flavour. Most recipes use a lower temperature which will cook the carrots just fine, but it’s not high enough to brown them (and if you leave them in the oven longer, they overcook and become wrinkly and sad).

It’s best to cut them into large(ish) chunks so they don’t cook too quickly, otherwise they become overly soft before they brown.

PRO TIP: Frozen carrots (thawed) work just fine but they won’t brown as nicely because they hold more water inside.

Fork picking up Roasted Carrots

How to serve roasted carrots

The obvious way is as a side – just pile it into a bowl and serve it alongside the main, see below for suggestions.

To turn it into a main affair, a really nice way to turn it into a salad is to drizzle over Tahini Sauce and add a sprinkle of almonds or pine nuts and coriander/cilantro – very Ottolenghi like!! Or add a big dollop of lemon yogurt. I’ve jotted these down in the recipe notes.

Bowl of Roasted Carrots

What goes well with roasted carrots

Roasted carrots go with all proteins – chicken, pork, lamb, beef, seafood.

I especially love serving them with roasts. Because I only have one oven, I only serve roasted carrots on the side when the roast can be kept warm for the 30 minutes it takes to roast the carrots without losing it’s freshness.  Such roasts include these:

A classic, perfectly cooked Roast Lamb Leg with a classic smooth, rich gravy. It's Lambalicious! recipetineats.com
Roast Lamb Leg with Gravy
Beef Standing Rib Roast (Prime Rib) medium rare with slice cut, showing the inside
Standing Rib Roast (Prime Rib)
Close up of Pork Roast with Crispy Crackling
Pork Roast with Crispy Crackling
Slow Roast Leg of Lamb on a white plate with part of the meat pried off to show how tender it is
Slow Roast Leg of Lamb
Slow Cooked Lamb Shoulder in a baking pan, fresh out of the one
Roast Lamb
Overhead photo of Brown Sugar Garlic Butter Roast Pork on a plate with a side of cabbage salad
Brown Sugar Garlic Butter Roast Pork
Slow Roasted Pork with Crispy Crackling
Roasts

Specifically, I find it best to serve roast chicken fresh out of the oven so these carrots don’t make an appearance on the side of chicken. You could cook the carrots in the oven at the same time, but just be aware that the more you have in the oven, the longer it takes for things to cook (it’s an unknown you will need to manage) and whatever is on the bottom shelf won’t brown as nicely.

But don’t just restrict yourself to roasts! Roasted Carrots are a terrific quick side for quick midweek meals too. Here are a few suggestions:

Chicken with Creamy Sun Dried Tomato Sauce in a silver pan, fresh off the stove ready to be served
Chicken with Creamy Sun Dried Tomato Sauce
Close up of French Onion Smothered Pork Chops
French Onion Smothered Pork Chops
Rosemary Garlic Grilled Lamb Chops - A simple marinade infuses this with fantastic flavour! Use the marinade for any quick-cooking cut of lamb - chops or steaks. www.recipetineats.com
Rosemary Garlic Grilled Lamb Chops
Pour honey soy sauce over chicken
Honey Soy Chicken Marinade (for boneless thighs and breast)
Fork picking up Garlic Prawns
Garlic Prawns (Shrimp)
Overhead photo of Crispy Pan Fried Fish with a side of asparagus and beans
Crispy Pan Fried Fish
Pan Seared Steak with garlic butter sauce on a plate with a side of crispy smashed potatoes and rocket salad
How to Cook Steak – like a chef!

So tell me – what flavourings you love on your roasted carrots? Plain, garlic, parmesan, lemon, herbs?? Share your ideas! – Nagi x

PS And here’s my other favourite way with roasted carrots – glazed with Brown Sugar. So good!


Watch how to make it

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Tray of Roasted Carrots

Great Roasted Carrots

Author: Nagi
Prep: 5 mins
Cook: 30 mins
Sides
Western
5 from 10 votes
Servings5
Tap or hover to scale
Print
Recipe video above. In my opinion, there is only one way to roast carrots - on a high temperature so they brown beautifully in the same time it cooks for the inside to become sweet and tender. Cooked this way, you need nothing more than salt and pepper, though a hit of garlic never hurts!
Extra flavouring options - see Note 3.

Ingredients

  • 1 kg / 2 lb carrots , peeled and ends trimmed (Note 1)
  • 2 tbsp olive oil
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 garlic cloves , minced using garlic press or finely grated using microplane (optional, Note 2)

Extra flavouring options

  • See Note 3

Optional garnish:

  • Fresh parsley

Instructions

  • Preheat oven to 220°C/430°F (200°C fan).
  • Cut the carrots on the diagonal into 5cm / 2" lengths. Cut the thicker ones in half lengthwise so they are all roughly the same width.
  • Place on a tray, drizzle with oil, sprinkle with salt and pepper, toss.
  • Roast 20 minutes: Spread out on tray, roast 20 minutes.
  • Flip & garlic: Remove from oven. Push carrots to one end, add garlic and toss. (Add other Flavour Options at this point too)
  • Roast 10 minutes: Roast for a further 10 minutes. Remove from oven, toss carrots to coat in the garlicky oil and juices on the tray.
  • Sprinkle with parsley and serve!

Recipe Notes:

1. Carrots - fresh is best. Thawed frozen also works but because they leech more water, they don't brown as nicely.
I use a solid baking tray which retains heat much better than flimsy ones which also helps with browning. If you find you don't get as much colour as I do, then crank your oven up a bit at the end!
2. Garlic - added partway through baking so you don't end up with burnt black bits through your carrots, it's bitter and not pleasant. Do the same for ginger and dried herbs.
Best to use garlic press or finely grate it using a microplane so you get a semi "paste" which sticks to / coats the carrots better than finely chopped garlic. Same applies to ginger.
3. MORE FLAVOUR OPTIONS
Toss carrots in these before putting in oven:
  • Parmesan - 1/4 cup (25g) grated Parmesan (reduce salt I recipe to 1/4 tsp)
  • Parmesan crunch - 2 tbsp parmesan + 2 tbsp panko breadcrumbs
  • Spice Mix of your choice - 1.5 to 2 tsp
  • Dukkah - 2 tsp
  • Moroccan - 3/4 tsp each paprika + cumin, 1/4 tsp cinnamon, 1/8 tsp tumeric, 1/4 tsp ginger powder
  • Everyday seasoning - 3/4 tsp paprika, 3/4 tsp oregano or thyme, 1/4 tsp EACH onion and garlic powder
  • Five Spice - 1/2 tsp (for subtle)
Add these at the 20 minute toss mark:
  • 2 tsp ginger, finely grated using microplane
  • 1 1/2 tsp dried herbs of choice (mixed, Italian, parsley, basil, thyme, oregano, or a mix)
  • 1 tsp cumin seeds
Add these at the end:
  • Squeeze of lemon juice (or lime!)
  • One of the sauces below
  • Sprinkle of parsley, chives, coriander/cilantro, green onions, thyme
  • Toasted nuts (almonds, pine nuts, walnuts go especially well)
  • Fresh sprinkling of parmesan
3. Extras!
Tahini sauce to make an Ottolenghi-like salad:
1/4 cup (55g) tahini, 2.5 tbsp water, 1.5 tsp honey, 1 tbsp lemon juice, 1/2 garlic clove (pressed through garlic crusher or super finely minced), 1/4 tsp each salt and pepper
Mix well until it comes together. Either drizzle over piled up carrots, OR spread sauce on platter, pile carrots on top. Sprinkle with toasted flaked almonds (or chopped) or pine nuts, plus coriander/cilantro (or chives, parsley or green onion).
Lemon Yogurt Sauce - quick way to dress it up, mix and dollop on pile of carrots or serve on side:
Mix 1 cup, 1 clove garlic (pressed through garlic crusher or super finely minced), 2 tbsp extra virgin olive oil, 1 - 2 tbsp lemon juice (to your taste), 1/4 tsp each salt and pepper (plus more to taste).
4. Nutrition per serving.

Nutrition Information:

Calories: 132cal (7%)Carbohydrates: 19g (6%)Protein: 2g (4%)Fat: 6g (9%)Saturated Fat: 1g (6%)Sodium: 487mg (21%)Potassium: 640mg (18%)Fiber: 6g (25%)Sugar: 9g (10%)Vitamin A: 33412IU (668%)Vitamin C: 12mg (15%)Calcium: 66mg (7%)Iron: 1mg (6%)
Keywords: garlic carrots, Roasted Carrots
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

Dozer banished outdoors for doing something naughty… I can’t specifically remember what, but that’s definitely his please let me back inside, I’ll be good! face, and that would’ve been the reason why I took a photo of him on the other side of the door!

Dozer banished outdoors

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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61 Comments

  1. RoseMarie says

    August 23, 2020 at 10:41 pm

    Not sure if its been mentioned, but love using honey for glazing alot of my foods. I use it to cook with to get the sticky texture then add a bit later for more flavor, (heated up and place on top). … Another thing I love to use is peach, pear or apple sauce on the side for dipping the glazed carrots in and is Great for other foods too.

    Reply
  2. Diane says

    July 31, 2020 at 7:06 am

    This garlic roasted carrot recipe is a keeper! I used the suggestion of Parmesan cheese at the beginning and the result was delicious 😋 See pic @dschulthes

    Reply
  3. Mary says

    July 31, 2020 at 3:17 am

    These look great. I would like to make the carrots alongside the Greek Lemon potatoes. With regard to oven temperature, would you recommend going half-way in between 400 or 405 degrees?

    Reply
    • Nagi says

      July 31, 2020 at 5:14 pm

      Hi Mary, 400 will be fine 🙂 N x

      Reply
  4. Sally Naish says

    July 29, 2020 at 4:00 am

    tried the courgettes with parmesan…delicious. Loving all the recipes and getting lots of inspiration. Thank you Nagi

    Reply
  5. Joy and Zayla ( my adorable border Collie) says

    July 27, 2020 at 1:30 pm

    5 stars
    Nagi, I love a plate of diced, seasoned roasted mixed veggies eg sweet potatoes, pumpkin, capsicum, white potatoes……plus (the soggy, yucky obligatory) carrot all on a bed of baby spinach, topped with fetta and nuts -yumm!! But the carrots were always a yucky disappointment….. BUT….Oh My Golly – not when you cook them following your instructions! WOW! You have literally changed my lunch plate – i love my whole plate of veggies every day now – especially the carrots! When i cook food every day, I think “How would Nagi cook this”. You are such a big part of my life these days. A huge THANK YOU! xx

    Reply
  6. Jo says

    July 25, 2020 at 1:20 pm

    I totally agree with you about the easiest way to get huge flavour from veggies is in the oven. I squeeze some orange juice over the carrots and sprinkle a bit of ground cumin in addition to the olive oil, salt and pepper. The caramelised carrots at the end are just so yummy!

    Reply
  7. rob says

    July 24, 2020 at 8:30 am

    5 stars
    so good

    Reply
  8. Janet Luehne says

    July 24, 2020 at 1:15 am

    How about a few recipes to use up celery. I always end up with 1/2 to 3/4 of my celery left over. (Something that freezes would be good. Thanks.

    Reply
    • Nagi says

      July 24, 2020 at 11:53 am

      Hi Janet, great idea!! One to add to the list. Although I do love stir frying celery with onions and cashews and using this sauce: https://www.recipetineats.com/chinese-cashew-chicken/

      Reply
    • Matt O'Callaghan says

      July 26, 2020 at 7:37 pm

      Philadelphia cheese and salt is a nice snack.

      Reply
  9. Janet Luehne says

    July 24, 2020 at 1:14 am

    5 stars
    Just want to let you knw I have been following you for years and downloaded many, many delicious and easy to make recipes from you. Thanks for helping me become a better cook.

    Reply
    • Nagi says

      July 24, 2020 at 11:53 am

      Thanks so much Janet, that’s so lovely to hear! N x

      Reply
  10. Gina says

    July 23, 2020 at 11:43 pm

    Can’t wait to try these!
    My favorite is country style ribs, seared, then placed over chunks of carrot for 45-1 hour @ 350F. Tender and basted in pork juices. Easy peasy!

    Reply
    • Nagi says

      July 24, 2020 at 11:55 am

      Yum! N x

      Reply
  11. Karen Lee says

    July 23, 2020 at 8:26 pm

    Must endeavour to roast more vegies … just love them. On the Dozer side … I always love going to the end of your recipe just to see Dozer. He does look like an elderly Dozer.

    Reply
    • Nagi says

      July 24, 2020 at 12:01 pm

      I say that to myself all the time Karen!! And yes unfortunately Dozer’s going a little white around the snout – he’s 8 now! N x

      Reply
  12. Jan Prasolik says

    July 23, 2020 at 4:44 pm

    Nagi, I’m wondering if you would try any of your recipes in an air fryer – particularly things that are roasted. Thanks for any advice your can give.
    Regards Jan P

    Reply
    • Nagi says

      July 24, 2020 at 12:04 pm

      Hi Jan, I don’t generally use an air fryer but would love to know if you try it! N x

      Reply
  13. Michelle says

    July 23, 2020 at 12:35 pm

    Rosewater goes well with carrots. I have a Persian recipe for carrots cooked with garlic and a splash of rosewater, which I often make as a side. I’m gonna try these roast carrots though. These days when I need inspiration for dinner I just go straight to Nagi first because I know her recipes will work.

    Reply
    • Nagi says

      July 23, 2020 at 12:42 pm

      Sounds lovely Michelle! N x

      Reply
  14. Vera G says

    July 23, 2020 at 12:27 pm

    Dear Dozer pleading with his eyes to be let in. Love Carrots Only The other Day Had extras in soup so halfway through pulled them out and roasted with parsnips, Yum. Goodone Nagi. Cheerio!

    Reply
    • Nagi says

      July 23, 2020 at 12:43 pm

      Such a versatile veggie Vera, I’m always trying to sneak more into my meals! N x

      Reply
  15. Marianne says

    July 23, 2020 at 11:31 am

    How would you roast these carrots on a grill?

    Reply
  16. Carolyn says

    July 23, 2020 at 8:59 am

    Aw poor Dozer, NOT he is the CUTEST isn’t he? Nagi those vegies look magnificent thank you so much for sharing this wonderful recipe with us. I can’t wait to try and it’s my husbands birthday so what an excuse.

    Reply
    • Nagi says

      July 23, 2020 at 1:40 pm

      I think so 🐶😉 I hope you try these carrots and love them Carolyn! N x

      Reply
    • Carolyn says

      July 29, 2020 at 1:44 pm

      I certainly will try the carrots Nagi like tonight YUM they look so good

      Reply
  17. Vivian says

    July 23, 2020 at 5:02 am

    Oh wow, Nagi. They look like chunks of gold! To think that the humble carrot could be brought to such glory. On another note but still vegetal ~ do you have kohlrabi in Australia? If so, I’d like to see how YOU would cook it.

    Reply
    • Nagi says

      July 23, 2020 at 2:10 pm

      It’s such an underrated vegetable Vivian!! We do, we refer to it as a turnip though, something to add to the list! N x

      Reply
  18. Ernest Stanley says

    July 23, 2020 at 2:24 am

    Dozer has the look of a chess grand master seeing his opponent about to make a fatal move.
    More likely he is anticipating a treat of some kind and could care less about chess!

    Reply
    • Nagi says

      July 23, 2020 at 2:20 pm

      He’d definitely put them off with that stare 😂 N x

      Reply
  19. Beatgrrl says

    July 22, 2020 at 10:32 pm

    Cumin seeds with roast carrots is a winner at our house – same botanical family maybe?

    Reply
    • Nagi says

      July 23, 2020 at 2:27 pm

      Yum! Love this idea Beatgrrl! N x

      Reply
  20. Renee says

    July 22, 2020 at 1:10 pm

    Aw, how can you resist that Dozer look?❤️

    Reply
    • Nagi says

      July 23, 2020 at 3:24 pm

      I just can’t 😂

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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