This oven roasted crinkle cut frozen carrots recipe is an easy side dish for dinner! No need to thaw, and only 5 minutes of prep work. You can’t go wrong with this delicious vegetable recipe!
This crinkle cut frozen carrots recipe is one of my favorite dinner time hacks.
Including a veggie with dinner when it is not in the main dish has always been a struggle for me.
Roasted frozen vegetables has been a game changer for me!
It is such an easy, quick, and delicious way to get a vegetable side dish on the table with little effort.
The first time that I made these crinkle cut carrots my husband and I polished off the entire batch with dinner.
Since then they have become a regular favorite and we make them all the time!
In fact, these carrots are so good that we are always complaining that there aren’t more, so we have started to make a double batch each time.
Honestly, I am craving them just thinking about it.
They are sweet and savory, and best of all, incredibly easy to make!
How to make roasted frozen carrots
You will need a 12 oz bag of frozen crinkle cut carrots.
I bought mine at target for less than $1 – bonus points, this recipe is also super affordable!
Mix together your honey, olive oil, and spices until combined.
Place the frozen carrots on a baking sheet and toss with the olive oil and honey mixture.
Spread out the frozen carrots into an even layer on the baking sheet.
One note here – make sure you do not allow the carrots to thaw before you prep them.
“I tried these and I eat a whole bag and that’s all for supper a lot of the time. They are wonderful and so inexpensive, I get carrots that are $1 a bag so affordable for sure!“
This recipe is intended to cook the carrots from frozen, so thawing them first will result in a mushy texture.
Roast the frozen carrots at 425 degrees for 25 – 30 minutes, checking to stir/flip every 10ish minutes.
You can cook them even longer for more caramelized crispy edges!
This is a very forgiving recipe, and these will taste more amazing as they continue to cook a bit longer.
“I found this recipe a few months ago and have to say I LOVE it. I always wind up eating the whole thing and it’s all I have for supper sometimes, at least I’m getting my veggies in!” – Mary
These are NOT crispy, but the texture we are going for here is juicy caramelized carrots that are sweet and savory, and have just enough bite to not be mushy.
I am not usually a sweet veggie lover, but I am obsessed with the subtle sweetness from the carrots combined with the honey!
Honestly, the fact that this was the favorite part of our dinner speaks for itself.
Our new favorite “lazy” dinner is now a batch of these roasted frozen carrots, Annie’s organic mac and cheese (because, toddler), and meatless chicken strips or nuggets.
Easy, convenient, and healthy-ish.
Everyone needs a fall back simple meal!
More frozen vegetable recipes
Everyone loves these roasted frozen brussels sprouts coated in crispy parmesan cheese edges!
And you must try this yummy roasted frozen cauliflower recipe.
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
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- 12 oz bag of frozen crinkle cut carrots
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- Preheat oven to 425 degrees
- In a small bowl, stir together olive oil, honey, salt, garlic powder, onion powder, and pepper until well combined
- Place the frozen carrots on a large baking sheet and toss with the mixture until well combined
- Spread carrots out into an even layer
- Bake at 425 degrees for 25 - 30 minutes, until caramelized and hot. Stir/flip every 10 minutes
- These carrots are not intended to be crispy, the texture is more of a caramelized carrot with a little bite (no mushy carrots!)
- Do not allow carrots to thaw before cooking. This will result in mushy carrots
Amount Per Serving: Calories: 206Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 420mgCarbohydrates: 22gFiber: 4gSugar: 16gProtein: 1g