Perfect Roasted Carrots (Quick & Easy)

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Platter of roasted carrots with fresh thyme and rosemary

Learn our go-to technique for perfect roasted carrots that are tender with caramelized crispy edges (every time)! Just 1 pan and 4 ingredients required. Perfect for the holidays and beyond! Let us show you how it’s done!

Carrots, avocado oil, maple syrup, salt, and pepper

The beauty of these carrots is their versatility.

The basic recipe includes salt and pepper, which add plenty of flavor and go with just about anything. But they can also be seasoned depending on what else you’re making. If your meal involves herby flavors, you can add thyme and/or rosemary. Or if it’s Indian-inspired, curry powder is a delicious addition.

Side note: You can learn about the origins of curry powder and find our DIY recipe here.

Curry powder, rosemary, and thyme

Now, are you ready for the secrets to perfectly roasted carrots?

  • The right temperature – it should not be so hot that they burn or so low that they don’t get crispy edges. We’ve found 425 degrees Fahrenheit (218 C) to be perfect!
  • Cut evenly – the more evenly you cut the pieces, the more evenly they will cook. Be sure to halve large segments so they’re evenly sized.
  • Avoid crowding the pan – crowding the pan causes them to steam instead of roasting, which prevents the edges from browning.
Sliced carrots on a baking sheet with fresh thyme

We hope you LOVE these roasted carrots! They’re:

& Delicious!

Enjoy them as a side to nearly any main. They’re especially delicious in bowls, salads, or alongside our 1-Pot Curried Chickpea Soup, Balsamic Portobello Burgers, or Chickpea Sunflower Sandwich.

More Roasted Vegetable Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Baking sheet of roasted carrots with rosemary and thyme

Perfect Roasted Carrots (Quick & Easy)

Perfect roasted carrots that are tender with caramelized, crispy edges. Simple ingredients and methods required, plus options for adding flavor with spices or herbs!
Author Minimalist Baker
Baking sheet of perfect roasted carrots with fresh rosemary and thyme
5 from 10 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 (Servings)
Course Side
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days


  • 5 cups chopped carrots (~1 ⅓ lb. as recipe is written // peeled and sliced on an angle into 1 ½-inch pieces, any larger pieces closer to stem halved — see photo)
  • 2-3 tsp oil (see notes for oil-free and less-oil options)
  • 1 tsp maple syrup
  • 1 healthy pinch each sea salt and black pepper
  • 1 Tbsp fresh chopped herbs, such as rosemary or thyme (optional)
  • 1-2 tsp curry powder (optional)


  • Preheat oven to 425 F (218 C) and line a baking sheet with parchment paper.
  • Add carrots to the baking sheet and drizzle with oil and maple syrup, then sprinkle with salt, pepper, and, optionally, fresh herbs or curry powder (whichever flavor profile matches your accompanying dish(es) best). Rub/stir to evenly distribute.
  • Cook for 25-35 minutes, or until carrots are golden brown and slightly caramelized, tossing near the halfway point to ensure even cooking. Enjoy as is, or in bowls and salads or as a side to nearly any main.
  • Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 375 F (190 C) oven, in the microwave, or on the stovetop over medium heat until hot.



*Nutrition information is a rough estimate calculated without optional ingredients.
*See our oil-free roasted vegetables guide here!

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 95 Carbohydrates: 16 g Protein: 1.4 g Fat: 3.4 g Saturated Fat: 0.4 g Polyunsaturated Fat: 0.56 g Monounsaturated Fat: 2.15 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 129 mg Potassium: 489 mg Fiber: 4.2 g Sugar: 8.5 g Vitamin A: 25259 IU Vitamin C: 8.92 mg Calcium: 52.26 mg Iron: 0.46 mg

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My Rating:

  1. Leah says

    Hi! Would honey work if you don’t have maple syrup? I assume it will also help the carrots caramelize? Thanks.

  2. Phyllis says

    I made this for my husband and myself and we ate the entire recipe by ourselves as a side dish. We both really loved it even though I didn’t add maple syrup (only because I was out of it)! Simple and delicious.

  3. Rachael T says

    I honestly forget to comment when I truly like a recipe: these carrots are bomb! It seems obvious that roasting veggies will be delicious, but having the spices and the directions for how to do it makes it so easy. Thank you!! Even my toddler (now 13 mo but he had it at 9 months) loves it.

    The only suggestion I have is for high altitude people (and/or if you’re using convection mode on your oven) to check your carrots a little before it’s supposed to be done, there is a close call between perfect and burned.

    (And yes, I wrote a similar comment about the perfectly roasted red cabbage, check it out if you haven’t already.)

  4. Sara says

    These were absolutely delicious! I made with rosemary and it balanced the sweetness of the maple syrup perfectly. My new go-to way to make carrots.

  5. Sarah says

    I skipped the maple syrup because I like carrots as they are with herbs and salt. So easy, and a great way to use up extra carrots when I clean out my fridge.

  6. Justine Mentink says

    I made this last night and it was such a nice way to roast carrots that are a little larger. I overcooked them, and they were still delicious. Will be making a lot this winter!

  7. M c says

    These carrots were delicious and a great hit with the family! Gone in minutes lol i need to buy more carrots. I did the recipe as described and would do it against thanks for sharing :)

  8. Michele says

    Love roasted carrots—425 is perfect for carmelized outside, sweet inside. But no need for maple or any other sweetener! Or 2 T oil—I prefer a spray oil here or they get oily. Trick for nice (on any roasted veg): heat baking tray in oven while preheating, then toss directly on or prep on foil and lay on hot pan. Salt, pepper and herbes de Provence is my current fave, but anything from Garam Masala to Chinese 5-spice to a sprig of thyme works. Strongly urge experimenting with the multicolored carrots and/or half parsnips—not only looks pretty, but each tastes slightly different. Making again tonight!!