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Learn how to cook carrots with this easy Roasted Baby Carrots recipe! Use regular or baby carrots tossed with seasoning to make roasted carrots as a side dish vegetable for dinner. They’re tender, delicious, and so easy – they will be your new favorite side dish.
If you grew up hating mushy, boiled carrots, roasting is a complete game-changer. Roasting carrots draws out the natural sweetness of the vegetable, creating a caramelized flavor that is savory, sweet, and perfectly tender .
My secret to the best texture is par-boiling. By partially cooking the carrots for just a few minutes before they hit the oven, you ensure the inside is perfectly soft while the outside gets that beautiful golden-brown char. Without this step, roasted carrots can often turn out rubbery or unevenly cooked.
How to Roast Carrots in the Oven
With all vegetables, it’s important to season them before roasting. I love to season my carrots with a spice mix and something sweet, so this is a honey-roasted carrots recipe. They’re savory with a hint of sweetness. In other words, delicious!
- Olive oil – I prefer oil to butter for roasting because oil can go to a higher temp without smoking.
- Honey (or maple syrup)
- Spices: Kosher Salt, Pepper, Garlic Powder, Onion Powder and Italian Seasoning – I used dried seasoning. Feel free to substitute thyme, rosemary, or parsley.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
Secret Step: How to Par-Boil Carrots
Par-boiling means to partially boil or partially cook your carrots by boiling them for a short time. I only boil these for a couple of minutes; you don’t want them fully cooked when you par-boil. You want them partially cooked so that you can finish them off by roasting them.
If you don’t par cook the carrots, they will cook faster on the outside than the inside when they are in the oven. It also gives them a better texture. Raw carrots that are roasted can be a little rubbery and chewy. Par boiling softens them, so they have a tender texture.
- Stovetop: Place the carrots in a saucepan with about 2-inches of water. Bring the water to a boil, cook the carrots for 3 minutes, and then drain them.
- Microwave: Place the carrots in a microwave-safe bowl or dish. Add ¼ cup of water. Microwave them for 2 minutes on high power and then drain the water.
How Long to Roast Carrots
How long to cook carrots in the oven will depend on the size. I like to use baby carrots for this recipe because they are all the same size. You can use regular carrots, but you should cut them into pieces the same size as baby carrots.
They will take approximately 20 to 30 minutes to roast at 400°F. All you need to do is coat the carrots in the spices, oil, and honey spread them on a baking sheet, and pop them in the oven. When they are caramelized and tender, they’re done!
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Storing Leftover Cooked Carrots
- Store them in an airtight container in the refrigerator. They will keep for three days.
- Freeze them in a single layer on a baking sheet (so they don’t freeze in one lump) and then transfer them to a freezer container. They will keep well for several months.
Dorothy’s Expert Tips
- For easy clean-up, line the baking sheet with foil. Just be sure to coat it with cooking spray, so the carrots don’t stick.
- If you use regular carrots, cut them into even-sized pieces, so they cook evenly. Depending on the size and thickness, you will need to adjust the roasting time.
- You can make whole roasted carrots, but the cooking time will differ. Try to use whole carrots that are approximately the same thickness.
- Experiment with different spices and seasonings. There are endless possibilities so use up what’s in your spice rack to create different flavors.
- This oven roasted carrots recipe is excellent for meal prep. Once roasted, you can keep them in the refrigerator for up to three days.
Cooked Carrots Recipe – How to Roast Carrots
Recipe Video
Ingredients
- 1 pound carrots sliced into chunks the size of baby carrots (or use baby carrots)
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
Instructions
- Preheat oven to 400°F. Spray a cookie sheet with nonstick cooking spray (or line with foil and spray with nonstick cooking spray for easy clean up).
Par-cook your carrots in one of two ways:
- Place carrots in a microwave safe dish with about 1/4 cup water. Heat for 2 minutes in the microwave. Drain. OR
- Bring carrots and water to a boil in a saucepan. Boil 3 minutes. Drain.
Cook your carrots:
- In a medium sized bowl, whisk together the oil, honey, and spices. Toss with partially cooked carrots. Spread to cookie sheet.
- Roast in oven for 20-30 minutes, or until the carrots are fully cooked through, stirring at least once during baking.
- Serve hot. Store in an airtight container in the refrigerator for up to 3 days.
Recipe Nutrition
How to Cook Baby Carrots step-by-step
- Par-boil your carrots.
- Once they’re par-boiled, then it’s time to season them with the honey and seasoning mixture.
- Cook carrots on a rimmed baking sheet pan until soft and roasted. Use aluminum foil or parchment paper for easy cleanup.
Cooked Carrots Recipe FAQ:
Boil on the stovetop for 3 minutes or microwave for 2 minutes in water.
Yes, place them in a microwave-safe container with water, and they are easy to steam in the microwave. The amount of time will vary depending on the size. Baby carrots will only take a few minutes.
Yes! Baby carrots are perfect because they are uniform in size, but you can also use regular carrots cut into 2-inch chunks.
Store them in an airtight container in the refrigerator. They will keep for three days.
Yes. Freeze them in a single layer first so they don’t clump, then move to an airtight container.
For the best results, roast at 400°F for 20-30 minutes.
Fabulous – loved them loved them. The best roast carrots recipe I have tried. I never used to parboil my carrots but this made a bit difference. I halved mine. Thank you Dorothy.
So glad love this recipe! Thanks, Anthony!
I have a question…I am planning to make these for a large group and have other things to prepare at the last minute. Can I par boil these ahead of time and then roast them later? Thank you for your answer…..
I haven’t tried that but I think that will work just fine!
Delicious
Can you freeze these after making them?
I never have but I don’t see why not?
Amazing recipe. Will always cook carrots this way in future.
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