Roasted Carrots are a classic side dish, and this recipe is our favorite!

Made with just 6 simple ingredients, they're hands down the best carrots you'll ever eat. They're a delicious balance of savory and sweet, and they're roasted to absolute perfection. One of our favorite side dishes for any meal!

If you're looking for an easy, mouthwatering addition to your dinner menu, these carrots are sure to be a hit. And they'd be perfect for Easter, too!

I don't know about you, but for the longest time I thought I hated cooked carrots.

I'm not sure why, but it seemed like every time I had them they were mushy... and flavorless... and basically unappetizing. So I decided to just avoid them. I mean... we can't like everything, right?

And then, one day, I had a thought. What if I tried them roasted?? After all, roasted veggies are always my favorite veggies. And maybe they'd at least be edible.

YOU GUYS!!! I had NO idea just how delicious they could be! If you've never tried Roasted Carrots, let me tell you. You are missing out! There's something about the butter and the olive oil and the caramelized edges... I don't even quite understand it, but I couldn't stop eating them.

And everyone who tries this recipe says the same thing! Which can only mean one thing: you HAVE TO try this recipe!

Jump to:

• 🥕 Ingredients
• 📋 Instructions
• 🌶 Recipe variations
• ♨️ Storing & reheating
• 🍠 Related recipes
• 📖 Recipe

🥕 Ingredients

One of the things I love most about this recipe is that carrots are so easy to find any time of year! I used basic, everyday carrots, but for a special occasion you could also use a multi-colored heirloom variety.

• 4 c. peeled carrots, cut into bite sized pieces
• 4 Tbsp. salted butter, melted
• 2 Tbsp. olive oil
• 1 tsp. kosher salt
• ½ tsp. fresh ground pepper
• fresh parsley, for garnish

📋 Instructions

The best tip for cutting your carrots is to try to make the pieces as uniform as possible. If you have some pieces that are much larger than the others, they won't cook evenly. (Some size variation is inevitable!)

1. Preheat oven to 400°.
2. Wash and peel carrots. Cut them on an angle into bite sized pieces.
3. Place chopped carrots in a medium mixing bowl. Add remaining ingredients and toss to coat.
4. Spread on a large, rimmed baking sheet.
5. Roast at 400° for 30 minutes, flipping halfway through.
6. Season with additional salt & pepper as desired. Sprinkle with minced parsley.

🌶 Recipe variations

This recipe is very basic, but the flavor is anything but basic! However, as with any recipe, it can be fun to mix things up and add some variety. Here are some of our favorite variations:

• Add garlic powder or minced garlic for extra flavor
• Mix in 1 Tbsp. curry powder for curry roasted carrots
• Substitute fresh dill for the parsley
• Add 2 Tbsp. brown sugar to the melted butter and omit the pepper for a sweeter flavor
• Sprinkle with cayenne pepper for spicy roasted carrots

♨️ Storing & reheating

Leftover carrots can be stored in an airtight container in the refrigerator. For best results, I would suggest reheating them in the oven at 350°. You can also heat them in a skillet on the stove top, or in the microwave.

🍠 Related recipes

Roasted veggies are one of our favorite side dishes, and there are SO many ways to make them. We love experimenting with different flavor combinations, and these are some of our favorites!

• Curry Roasted Cauliflower
• Roasted Butternut Squash
• Honey Soy Roasted Brussel Sprouts
• Garlic Roasted Asparagus
• Parmesan Roasted Green Beans
• Roasted Potatoes
• Rosemary Roasted Sweet Potatoes
• Balsamic Roasted Vegetable Salad