My tried and true roasted carrots recipe is super quick, simple, and it guarantees perfectly tender and caramelized carrots. I use this recipe once a week and am always happy that I did!
Our family roasts carrots at least once a week. In this roasted carrot recipe, I toss them with a bit of maple syrup and cumin, which makes them a tiny bit sweet with a hint of spice. They are really tasty, and thanks to the maple syrup, they caramelize really well in the oven.
Roasted carrots really are the perfect side dish! For more carrot recipes, see our carrots with parsley butter or these honey roasted carrots. This basic method also works for all kinds of roasted veggies, not just carrots! See our recipes for roasted butternut squash and roasted eggplant.
Key Ingredients
- Carrots: Use any variety of carrots for this recipe. Orange carrots are the most common, but yellow, purple, or more exciting varieties are great! Baby carrots work in this recipe, too. Check below the recipe for my tips on roasted baby carrots. I scrub my carrots clean and then skip peeling them, especially on a busier night when my time is limited.
- Oil, Salt, and Pepper: I often use olive oil or avocado when roasting veggies.
- Maple Syrup and Cumin (Optional): I love the sweet spice flavor of maple syrup and cumin. You can use other spice blends, too. Garam Masala or a curry powder would be delicious.
What to Serve with Roasted Carrots
These maple cumin roasted carrots are super versatile so they go with many of the main dishes on Inspired Taste. I especially love them with roasted chicken, roasted turkey, our marinated steak, and this meatloaf (the best!).
Easy Roasted Carrots
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PREP
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COOK
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TOTAL
This quick and easy roasted carrots recipe is ready in about 30 minutes! Our family loves the perfectly cooked, caramelized results. We’ve included a basic recipe below, plus an optional twist with maple syrup and cumin (I love it).
Makes 6 servings
Watch Us Make the Recipe
You Will Need
2 pounds (907g) carrots, scrubbed clean or peeled
2 tablespoons olive oil or avocado oil
1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon pure maple syrup, optional
1/2 teaspoon ground cumin, optional
Directions
1Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or use a silicone baking mat.
2Trim the carrot ends and slice them diagonally into 1-inch-thick slices. As the carrots roast, they will shrink.
3Add the carrot slices, oil, salt, and pepper to a large bowl. If making maple cumin carrots, add the maple syrup and cumin.
4Toss the carrots around the bowl until well coated with oil and the seasoning.
5Spread the carrots in one layer on the prepared baking sheet.
6Roast for 15 minutes, stir, and then roast until the carrots are tender and caramelized around the edges, 5 to 10 minutes longer. (For even more caramelization, roast for another 5 to 10 minutes.)
Adam and Joanne’s Tips
- Storing: Place roasted carrots in an airtight container and refrigerate for up to 4 days. To freeze them, freeze them in a single layer on a parchment-lined baking sheet. Once frozen, transfer them to a freezer-safe container, and they’ll keep for up to 3 months.
- How to roast baby carrots: Baby carrots may roast a bit faster than regular carrots. Assume 20 minutes at 400°F, but check them towards the end of roasting to see how they are progressing.
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
1 of 6 servings
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Calories
113
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Total Fat
5.1g
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Saturated Fat
0.6g
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Cholesterol
0mg
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Sodium
298.8mg
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Carbohydrate
16.9g
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Dietary Fiber
4.3g
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Total Sugars
9.2g
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Protein
1.5g
We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us
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