Oven Roasted Carrots are simple to make, delicious and healthy, and are a perfect vegetable side dish for beef, chicken, pork or fish.
Have you ever made oven roasted carrots before? I hardly ever bake them. Usually I grate them for carrot cake, throw some in when I cook a pot roast, or serve baby carrots as an appetizer with dip. But roasting them in the oven? Not so much. Until now.
Scroll Down For a Printable Recipe Card At The Bottom Of The Page
Oven roasted carrots are a cinch to make. The flavors intensify when you roast them, so the end result is a sweet, concentrated carrot flavor, enhanced with olive oil, salt, pepper and some garlic powder (for extra goodness!)
I’ve been growing rainbow carrots in our backyard garden, and recently pulled up quite a few “baby carrots”… you know, the kind that aren’t 2 feet long!
These rainbow carrots are each about 4-5 inches long and about an inch to two inches thick. This size is perfect for roasting!
Prepare The Carrots For Roasting
The crunchy carrots are washed and scrubbed really good, peeled (optional), then left whole. I even left a tiny bit of the green tops on because it looks cute and adds color to the dish! Of course that is optional, but hey… they look CUTE!!!
Once the carrots have been cleaned well, toss them in a bit of olive oil to coat (about 1-2 Tablespoons). Season the carrots (to taste) with salt, pepper and garlic powder. Once seasoned, place them in a single layer on a baking sheet.
How Long To Cook The Oven Roasted Carrots
Place the pan with those beautiful carrots into a 350° F oven. Roast the carrots for approximately 30 minutes.
Make sure to TURN the carrots over, half-way through the baking time, because that ensures an even bake for all sides of the oven roasted carrots!
Once the carrots are fork tender, they are done! Ready to eat… simple, and delicious oven roasted carrots!
That’s it! These oven roasted carrots are so delicious… and healthy! Hope you try this recipe…grab some fresh carrots at your local Farmer’s Market this summer… and enjoy!
Looking For More Vegetable Side Dishes?
You can find all of my recipes in the Recipe Index, located at the top of the page. A few of these vegetable side dishes include:
- Asian Style Stir Fry Veggies
- P.F. Chang’s Spicy Green Beans (copycat recipe)
- Roasted Delicata Squash with Maple and Sage
- Summer Vegetable Tian
- Maple Chile Glazed Carrots
Want More Recipes? Get My FREE Newsletter!
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.
Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 15-20 small carrots (I used rainbow carrots, but any carrots will be fine)
- 1-2 Tablespoons olive oil
- Salt
- Pepper
- Garlic Powder
Preheat oven to 350 degrees. Scrub carrots well, to clean. Peel them if you want, but it not necessary. You can also leave an inch or so of the green carrot tops on, if you wish (adds color to the veggies).
In a medium bowl, place the whole carrots. Add the olive oil. Mix gently, to coat the carrots. Season with a little salt, pepper, and a little bit (approximately 1/8 teaspoon) of garlic powder. Mix well to combine. Place carrots in a single layer on a baking sheet.
Bake carrots at 350 degrees for approximately 30 minutes, or until carrots are fork-tender. Turn carrots over on baking sheet half way through the baking time. Carrots are done when they are fork-tender. Serve, and enjoy!
Here’s one more to pin on your Pinterest boards!