Frozen Carrots Recipe
Updated Jul 22, 2026
This Frozen Carrots Recipe is an easy and convenient side dish you can make in no time. A delicious and affordable vegetable recipe!
Roasted frozen carrots
This 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!
I already have recipes for how to cook frozen green beans, roasted frozen broccoli and roasted frozen corn, so I knew that frozen carrots would also be delicious!
It is such an easy, quick, and delicious way to get a vegetable side dish on the table with little effort.
“These carrots were so delicious! So flavorful and not mushy at all. Thanks so much for a super easy recipe, it’s a keeper.” -reader review
The first time that I made these crinkle cut carrots my husband and I finished off the entire batch with dinner.
Since then they have become a regular favorite and we make them often!
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.
While I love fresh roasted carrots, this recipe is also amazing and has the added bonus of no prep work required!
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. Mix together your honey, olive oil, and spices until combined.
Place the frozen carrots on a baking sheet and toss them with the olive oil and honey mixture.
Spread out the frozen carrots into an even layer on the baking sheet. Make sure you do not allow the carrots to thaw before you prep them for optimal texture.
“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!” -reader review
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 and flip every 10 minutes or so.
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.
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.
More vegetable recipes
““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!” – reader review
Frozen Carrots Recipe
Ingredients
- 12 oz 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
Instructions
- Preheat your oven to 425 degrees.
- In a small bowl, stir together the olive oil, honey, salt, garlic powder, onion powder, and pepper until well combined.
- Place the frozen carrots on a large baking sheet and toss them with the mixture until well combined.
- Spread the carrots out into an even layer.
- Roast the carrots at 425 degrees for 25-30 minutes, until caramelized on the edges, checking to stir and flip every 10 minutes or so.
Notes
- 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
This is my go to recipe for carrots, I Love it! There is never any leftovers.
Now I have a bag of fresh carrots to use. Do you know how to adjust the recipe for that?
Thanks!
These carrots were so delicious! So flavorful and not mushy at all. Thanks so much for a super easy recipe, it’s a keeper.
I had my doubts about these. Frozen carrots that aren’t squishy and watery? Doubling the recipe because they’re that good? Yep, this recipe has a fantastic texture and the flavor is a nice complement to whatever main dish you’re serving. My only issue was getting the oil/honey to completely combine, but it didn’t make a difference since it melts and is easy to stir during cooking.
Loved this recipe. I froze a bunch of carrots and then used them for this. Works really well and saved me money on the carrots.
Great recipe! Made a few adjustments for taste (substituting chiptole power for the onion and garlic powders), and the carrots were absolutely delicious. My husband doesn’t even like vegetables, and he took a second serving! Thanks!
so glad you both enjoyed the recipe!
SO yummy!! Thanks!!
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!
so glad you enjoyed the recipe Mary! I too want to eat the whole thing myself!!
This recipe is delicious and so easy! I’ve used fresh carrots and carrots that I had sliced and frozen myself (great way to save produce before you go on vacation). Since my carrots are thinner and/or fresh I have them in the oven for a shorter amount of time. I make mine on Silpat because it’s easy to clean and reusable. Thanks for the excellent recipe!
so glad you enjoyed the carrot recipe Jennifer!
I tried these and I eat a whole bag and that’s all for supper alot of the time. They are wonderful and so inexpensive, I get carrots that are $1 a bag so affordable for sure!
So glad you enjoyed the recipe Mary!
WOW! I don’t even know what else to say, this is amazing and I’ll be sharing with my friends
So glad you enjoyed the recipe!