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Learn how to cook carrots with this easy Roasted 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.

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Roasted carrots in a white serving bowl
Table of Contents
  1. Always Perfect Roasted Carrots Recipe
  2. Seasonings for Cooked Carrots
  3. How to Pre-Cook Carrots
  4. When to Season Carrots for Roasting
  5. How Long to Roast Carrots
  6. Expert Tips
  7. Cooked Carrots Recipe FAQ:
  8. More Roasted Recipes You’ll Love
  9. Cooked Carrots Recipe – How to Roast Carrots Recipe

Growing up, I hated cooked carrots. I’d eat raw ones all day long but cooked? No, thank you! But now I’ve perfected how I make them so that I love them just as much cooked as I love eating them raw.

Always Perfect Roasted Carrots Recipe

The secret is to roast them. Roasted carrots have the best texture, and the flavor is amazing. Roasting draws out the natural sweetness and you get a nice caramelized flavor. They’re so much better than boiled carrots!

Roasting is also easy; it’s hard to overcook a roasted vegetable: if it gets too done, it’s clearly burned. However, it’s so easy to overcook boiled vegetables, especially carrots. They don’t change color as green ones do, and before you know it, you have a soggy, mushy mess.

If you think you don’t like cooked carrots, try this recipe. Roasting carrots is a game-changer!

Overhead shot of all ingredients needed to make roasted carrots

Seasonings for Cooked Carrots

With all vegetables, it’s important to season them before roasting. At the very least, you should use salt and pepper, but you can amp up the flavor with different ingredients.

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!

Here are the spices you’ll need:

  • Olive oil
  • Honey (or maple syrup)
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Italian Seasoning

You’re going stir all those together and toss the carrots in it before roasting.

Four overhead shots showing the process of coating roasted carrots with honey mixture

How to Pre-Cook Carrots

PRO TIP: For the best roasted carrots, you should par boil them first. This quick and easy step precooks the carrots, so they roast evenly in the oven.

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.

How long to boil baby carrots depends on the method. There are two options: on the stove in a pot or the microwave.

  • Stovetop: Place the carrots in a saucepan with water. Bring the water to a boil, cook the carrots for three minutes, and then drain them.
  • Microwave: Place the carrots in a microwave-safe bowl or dish. Add ¼ cup of water. Microwave them for two minutes and then drain the water.

When to Season Carrots for Roasting

Once they’re par-boiled, then it’s time to season them with the honey and seasoning mixture.

Sheet pan with roasted baby carrots spread out on it

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!

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.
Roasted carrots in a white serving bowl with honey being poured over them

Cooked Carrots Recipe FAQ:

How long to boil carrots?

It depends on the size, but it generally takes about four to five minutes to boil sliced carrots. If you boil bigger pieces, it will take longer. If you are par boiling carrots, it should only take about three minutes since you are not cooking them all the way through.

Do you have to peel carrots?

Technically, no, but I like to peel them, so they look nicer. The outer skin is not always appealing, and it’s easy to peel it off. If you use baby carrots, you don’t need to peel them.

Can I steam carrots in microwave?

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.

Can I use regular carrots not baby carrots?

Yes, but cut them into equal-sized pieces, so they cook evenly.

Is it better to boil or roast carrots?

I think it’s way better to roast them. First, you can season them to add flavor, and second, the heat from the oven draws out their natural sweetness. Plus, it’s harder to overcook them, which means no more mushy carrots.

How to store roasted carrots?

Store them in an airtight container in the refrigerator. They will keep for three days.

Can I freeze cooked carrots?

Yes, cooked carrots freeze great! I like to 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.

Small plate filled with roasted carrots topped with parsley

This cooked carrots recipe is the perfect easy dinner side dish, or you could even serve them on a holiday table. Par-boiling then roasting them gives them the best texture, and the sweet and savory seasoning adds delicious flavor.

Give these roasted carrots a try soon, and let me know what you think! If you’re like me and thought you didn’t like cooked carrots, I know this roasted baby carrots recipe will change your mind. Even my picky eater loves these!

More Roasted Recipes You’ll Love

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Roasted carrots in a white serving bowl

Cooked Carrots Recipe – How to Roast Carrots

5 from 6 votes
Learn how to Roast Carrots in this easy recipe! Use regular or baby carrots tossed with seasoning to make roasted carrots as a side dish vegetable for dinner!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 4 servings
Serving Size 1 serving

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 Video

Recipe Nutrition

Serving: 1serving | Calories: 127kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 660mg | Potassium: 362mg | Fiber: 3g | Sugar: 9g | Vitamin A: 18945IU | Vitamin C: 6.7mg | Calcium: 41mg | Iron: 0.4mg
Nutritional information not guaranteed to be accurate
Course Side Dish
Cuisine American
Author Dorothy Kern
Keyword carrots
Roasted carrots in a white serving bowl with recipe title on top of image

These Roasted Carrots are the best! They’re tender, delicious, and so easy – they will be your new favorite side dish.

Last Updated on April 1, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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3 Comments

  1. Wow!!! These are absolutely delicious and even better when you slightly burn the edges…. It kinda caramelises the carrots. Yum!

  2. Thanks for this! Not sure if you’re aware but it was impossible to find a roasted carrot recipe that included first microwaving the carrots THEN bake…..could not find this combo anywhere but fortunately after rewording my google searches your great site came up! I’m not a great cook but i’ve personally known and watched many great skilled chefs cooking in their kitchens and one thing i saw and learned very quickly was to first microwave some (not all!) vegetables quickly first then roast, broil, or stir-fry etc them…..for obvious reasons this technique was used (mostly) with the harder vegetables like carrots, potatoes chunks, etc. Learning this short cut has literally gotten me to eat more vegetables.
    So much useless clutter on the internet so thanks for the simple, delicious recipes. I’m making your 30 minute Chicken and Dumplings next. Cheers

  3. I love raw carrots, my husband does not. This recipe was the great compromise. We both LOVE it!

    Was a little salty, but probably because I was hasty with the seasoning and did not toss.