Roasted carrots are one of the best ways to enjoy a vegetable side dish. This easy recipe uses pantry ingredients. A delicious and simple way to enjoy carrots!
Roasted carrots are a fantastic simple side dish.
Carrots are one of my favorite vegetables.
This recipe for roasted carrots is what I would call a perfect staple recipe.
Made with all pantry ingredients that you should already have on hand.
Just plain and simple delicious carrots that you can prep in minutes!
If you are wanting to add more vegetables to your diet, I highly recommend roasting them. The flavor is incredible and the prep work is minimal which is a win win.
ingredients to make roasted carrots
- whole carrots, peeled and sliced
- garlic powder
- onion powder
- olive oil
How to make roasted carrots
You will need 2 pounds of carrots for this recipe, which will yield around 4 servings.
For the pictures on this post, I made a double batch which would yield around 8 servings. This would be a good size for a holiday dinner or Thanksgiving dinner.
Peel and cut the carrots into small pieces around 3 inches in size.
Do you peel carrots before roasting?
I like to peel my carrots before roasting for a cleaner texture, but you certainly don’t have to.
If you do not want to peel your carrots, make sure you scrub the dirt off the skin and rinse them well before chopping.
Which oil is best for roasting vegetables?
Olive oil is the best for roasting vegetables.
Olive oil and high heat is my favorite method for getting those perfect caramelized edges and tender texture when making my favorite vegetables.
Add your carrots to a bowl and top with the olive oil and spices. Use a spoon to stir the carrots until they are all well coated.
What is the Best Temperature for Roasting Vegetables?
I prefer roasting vegetables at at least 425 degrees in order to get those browned edges which give your bites such a great texture.
Place your carrots on a nonstick baking sheet and roast for 20 minutes.
Remove the carrots from the oven and stir them around. Roast for an additional 15 – 20 minutes, checking every 10 minutes.
The goal is to get those yummy crispier edges while the carrots are still super tender and flavorful.
It’s all about the texture in my opinion. These roasted carrots are absolutely delicious to eat!
Should I cover vegetables when roasting?
No, you do not want to cover these carrots while roasting, as it will steam them instead.
All you need is a nonstick baking sheet and your 425 degree oven for getting that perfect tender texture!
Once the carrots are done, remove them from the oven and serve immediately.
If you have leftovers, store them in an airtight container in the fridge and enjoy within 1 – 2 days for best freshness.
More roasted vegetable recipes
- Roasted Sweet Potatoes
- Roasted Brussels Sprouts with Parmesan
- Brussel Sprout Chips
- Roasted Frozen Broccoli
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!
Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!
Did you make this recipe? Be sure to leave a star rating below!
- 2 lbs carrots, peeled and sliced into around 3 inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- up to ¼ cup olive oil
- Preheat oven to 425 degrees
- Peel and slice the carrots into 3 inch pieces and place in a large bowl.
- Sprinkle the carrots with the garlic powder, onion powder, salt, and pepper
- Add olive oil to coat, up to ¼ cup (you may not need the entire amount), and toss to combine
- Transfer the carrots to a nonstick baking sheet
- Roast the carrots for 20 minutes, then stir and flip them
- Roast an additional 20 - 25 minutes, until browned on the edges. Check the carrots every 10 minutes to avoid burning
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 661mgCarbohydrates: 20gFiber: 7gSugar: 8gProtein: 2g