Author: These Easy Roasted Carrots are cooked to perfection with a hint of optional maple syrup. Tender and caramelized, they're made with just 4 simple ingredients and ready in 30 minutes, making them the perfect healthy side dish for holiday dinners or any weeknight meal.
I almost always have a bag of carrots in the fridge, making this easy roasted carrots recipe a weekly go-to! Carrots are often underrated, but they're an incredibly delicious roasted vegetable that shouldn't be overlooked. They are naturally sweet, budget-friendly, vegan, and gluten-free, and they pair perfectly with almost any dish!
Why These Roasted Carrots Are a Win
- Quick and easy to make: With only a handful of ingredients and 5 minutes of prep time, these maple roasted carrots are practically effortless!
- Simple and delicious: These carrots are tender, slightly crispy, and packed with flavor in every bite. Their natural sweetness is enhanced with a subtle hint of maple syrup, balanced by a touch of salt and pepper.
- The perfect go-to side dish: Roasted carrots are perfect for holiday dinners, but they also work great in meal prep, served cold in salads, or reheated with your favorite grain bowls.
Ingredients for Roasted Carrots
- Carrots: I use large carrots, but baby carrots work too. Just adjust the roasting time as needed checking after 20 minutes, and cooking until fork-tender.
- Olive oil: Or another high-heat oil you like to use for cooking.
- Maple syrup: This is optional, if you'd like a little touch of sweetness.
- Salt, black pepper, and fresh parsley or dill: To bring it all together!
How to Make Roasted Carrots
- Prepare the carrots: Peel the carrots and cut them on a diagonal into 1-inch thick slices.
- Season the carrots: Spread the carrots out onto a large sheet pan. Drizzle with olive oil and maple syrup (if using), then sprinkle with salt and pepper. Toss to coat and spread in a single layer.
- Roast the carrots: Roast for 20-30 minutes, flipping the carrots halfway through. Start checking for doneness around the 20-minute mark by piercing a carrot with a fork. The carrots should be tender all the way through. Sprinkle the roasted carrots with fresh parsley or dill, season to taste, and serve.
Tips and Variations
- Cutting on the diagonal: Cutting the carrots on a diagonal exposes more surface area for even roasting and gives the carrots a beautiful presentation.
- Get a head start: You can roast the carrots in advance and store them in the fridge for up to 4 - 6 days. To reheat, simply warm them in the oven or microwave until heated through.
- Make them oil-free: Replace the olive oil with 2 tablespoons of vegetable broth. The broth will keep the carrots moist while roasting. Roast for the same amount of time (20-30 minutes), but watch for tenderness.
Serving Suggestions
These carrots are a fantastic addition to holiday meals, beautifully complementing vegan garlic mashed potatoes, my easy stove-top vegan stuffing, or vegan roast turkey. They're also delightful with simple weeknight mains such as Marry Me Tofu, Dirty Marini Pasta, or Vegan Crab Cakes. Plus, they make a great topper for grain bowls or salads.
How to Store & Reheat Leftovers
Allow the roasted carrots to cool completely before transferring to an airtight container. They will keep in the fridge for 4 -6 days or can be frozen for up to 3 months. Reheat in the microwave or oven, or enjoy cold in salads.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
(click stars to vote)
Easy Roasted Carrots Recipe
Servings:
PRINT
PIN
COMMENT
Ingredients
- 2 pounds carrots, (about 6 - 8 large carrots) - see step 2 for prep
- 2 tablespoons olive oil
- 1 tablespoon maple syrup, (optional, for a touch of sweetness)
- ½ teaspoon salt, (or to taste)
- ¼ teaspoon black pepper, (or to taste)
- Chopped fresh parsley or dill, for garnish (optional)
Instructions
- Preheat your oven to 425℉ (220℃).
- Prepare the carrots: Peel the carrots and cut them on a diagonal into 1-inch thick slices. This diagonal cut allows for more surface area, which helps them roast evenly and gives a beautiful presentation.
- Season the carrots: Spread the carrots out onto a large baking sheet. Drizzle with olive oil and maple syrup (if using), then sprinkle with salt and pepper. Toss everything well to evenly coat the carrots. Make sure the carrots are spread out in a single layer, which helps them roast rather than steam.
- Roast the carrots: Place the baking sheet in the preheated oven and roast for 20-30 minutes, flipping the carrots halfway through to ensure even browning. Start checking for doneness around the 20-minute mark by piercing a carrot with a fork. The carrots should be tender all the way through. In my experience, they're usually perfect at around 25 minutes, but cooking time can vary depending on the size of your carrot pieces and your oven.
- Serve: Optionally, sprinkle with fresh parsley or dill, and extra salt or pepper if desired. Serve hot.Storage: Allow the carrots to cool completely before transferring to an airtight container. They will keep in the fridge for 4 -6 days or can be frozen for up to 3 months. Reheat in the microwave or oven, or enjoy cold in salads.
June Morales says
Hi precious lady, Sam.
I so blessed to have found your website not enjoying others that I tried the roased carrots i was pleased except that the carrots shrunk so I'm going to buy bigger carrots, LOL. SIMPLY DELICIOUS THANK YOU AND GOD'S continue blessings.
Sam Turnbull @ It Doesn't Taste Like Chicken says
SO happy you enjoyed!