Our tried-and-true roasted carrots recipe is simple, reliable, and always delivers perfectly tender, caramelized carrots.
Our family roasts carrots at least once a week. In this recipe, I toss them with maple syrup and cumin, giving them a touch of sweetness and a hint of spice. The maple helps them caramelize beautifully in the oven.
Roasted carrots make the perfect side dish! For more ideas, don’t miss our other favorite carrot recipes.
Key Ingredients
- Carrots: Any variety of carrot works! Orange is classic, but yellow, purple, or baby carrots are great too. I usually scrub them clean and skip peeling, especially on busy nights.
- Oil, Salt, and Pepper: Olive oil and avocado oil are my go-to oils when roasting vegetables.
- Maple Syrup + Cumin (Optional): For a sweet, spicy flavor, I love combining maple syrup with cumin. You can substitute other spice blends, such as garam masala or curry powder.
Find the full recipe with measurements below.
How to Make the Best Roasted Carrots
Tip 1: Generously season your carrots. For every pound, use a tablespoon of oil and a 1/4 teaspoon of salt. You can add other spices, too, but the oil and salt are key for great flavor.
Tip 2: Roast at the right temperature. For the best caramelization and flavor, we recommend a hotter oven (400–425°F). If you’re baking other dishes at a lower temp, adjust the timing slightly:
- 350°F for 35 to 45 minutes
- 375°F for 30 to 40 minutes
- 400°F for 25 to 35 minutes
- 425°F for 25 to 30 minutes
Tip 3: Make it your own. This recipe is incredibly versatile. Here are a few of my favorite variations:
- Honey garlic: Toss the raw carrots with 1 tablespoon of honey and 2 teaspoons of minced garlic before roasting.
- Balsamic: Drizzle cooked carrots with balsamic glaze or vinegar. Add 1 teaspoon of honey or maple syrup if you like extra sweetness.
- Fresh herbs: Toss warm carrots with 1 tablespoon of butter, chopped parsley, dill, and mint.
Serving Suggestions
These 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!).
For extra sides to serve with these carrots, try cheesy scalloped potatoes, potatoes au gratin, mashed potatoes, or sautéed green beans.
More Roasted Vegetables
- Buttery Carrots – served tossed in a parsley butter
- Honey Roasted Carrots with Tahini Sauce
- Roasted Butternut Squash
- Roasted Eggplant
- Roasted Broccoli
Easy Roasted Carrots
- PREP
- COOK
- TOTAL
These quick and easy roasted carrots are 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).
Watch Us Make the Recipe
You Will Need
2 pounds carrots, scrubbed clean or peeled (907g)
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. Toss them around the bowl until well coated with oil and the seasoning.
4Spread the carrots in one layer on the prepared baking sheet. Roast 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 the 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.
Delicious recipe! I’ve made is several times and need to cook just a bit longer. My go-to recipe for carrots.
I made this recipe tonight and have one word for it – wow. So simple, so tasty and so surprising that half a bag of overly large carrots could turn out so tender and flavourful. I was reluctant to combine maple syrup and cumin, especially on carrots, but what a great flavour profile, especially with the carmelization from roasting the carrots. This recipe is a keeper and dare I say, will make a regular appearance at meals in my home.
How do you reheat the carrots after they’ve been refrigerated?
There are a couple of options. To crisp them back up, use the oven. Spread carrots on a baking sheet, and bake at 350°F (175°C) for 10-15 minutes, or until warmed through. Or, reheat in the microwave.
Thank you for a complete and easy receipe.
Can I use this recipe with tri color baby carrots?
Absolutely!
can this carrot recipe be made ahead of time?
Absolutely! Roasted carrots last 3 to 4 days when stored in an airtight container in the fridge. There are also freezing tips in the article.
Tried this (maple syrup and cumin) with baby carrots and all eaten. Great recipe
This is the only carrot recipe I will use. It’s so easy and absolutely delicious and it’s a bonus when the whole family just loves them.
This was delicious! I added a little more Maple Syrup (?2T), and cumin (3/4 t. to 1 t.), and sprinkled Aleppo pepper, and smoked paprika over the top. I cut the salt to 1/4 t. 425F for 40 min. This is definitely a keeper.
Perfection!