Roasted Carrots

This easy Roasted Carrots recipe showcases the best of spring’s new, tender carrots. They look so pretty roasted whole with the green tops attached and the optional yogurt sauce is the perfect complement.

Meggan’s notes

Move over roasted Brussels sprouts, sweet potatoes and broccoli! Roasting the sturdy, affordable, and crowd-pleasing root vegetables at a high heat brings out the natural sweetness hiding inside the carrots. Add a little oil and some fresh herbs, and this healthy side dish might just steal the spotlight from the entree you pair it with.

Roasted Carrot Ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Carrots: Peeling is optional but recommended (see FAQs for more information).
• Olive oil
• Rosemary and thyme
• Salt and pepper
• Yogurt sauce: To make this optional (and so delicious) yogurt sauce, in a small bowl, whisk together ¾ cup whole milk yogurt, 2 tbsp. extra virgin olive oil, 2 tbsp. lemon juice, 1 tbsp. minced fresh dill, 1 clove minced garlic, and salt and chili flakes to taste (I like ¼ teaspoon salt and pinch of red chili flakes). Cover and refrigerate until serving time.

How to Make Roasted Carrots

1. Adjust an oven rack to the middle position and preheat oven to 450 degrees. In a large bowl, add carrots, olive oil, rosemary, thyme, and salt and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper) and toss until evenly coated.

2. Transfer to rimmed baking sheet and spread in an even layer.

3. Roast until carrots are fork tender and browned, about 20 to 25 minutes.

4. Serve with yogurt sauce if desired.

Roasted Carrot tips and variations

• Yield: This recipe makes six 2/3-cup side dish-sized servings. Double if desired for more generous portions or to feed a crowd.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Make ahead: The carrots can be peeled and cut up to 2 weeks in advance. For best results, store them covered with water in the refrigerator.
• Boost the flavor: I love this classic roasted vegetable recipe as-is, but if you’re in the mood for more sweetness, tartness, or spice, consider tossing your Roasted Carrots with:
  • Cinnamon + Raisins + Brown sugar + Walnuts
  • Cumin + Orange juice
  • Cilantro + Lime juice
  • Parsley + Lemon juice
  • Dill + Yogurt
  • Honey + Orange zest
  • Pistachios + Tarragon

More roasting basics

Vegetable Recipes

Roasted Green Beans

Chicken and Turkey Recipes

How to Make Rotisserie Chicken

Vegetable Recipes

Harvest Roasted Vegetables

Vegetable Recipes

Greek Roasted Potatoes

Roasted Carrots

By Meggan Hill

This easy Roasted Carrots recipe showcases the best of spring's new, tender carrots. They look so pretty roasted whole with the green tops attached and the optional yogurt sauce is the perfect complement.

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings 6 servings (½ cup each)

Course Side Dish

Cuisine American

Calories 105

5 from 8 votes

ReviewPrint

Equipment

• Baking sheet

Ingredients 

US CustomaryMetric

• ▢ 2 pounds spring carrots green tops trimmed, scrubbed, and pat dry (see note 1)
• ▢ 2 tablespoons olive oil
• ▢ 1 tablespoon fresh rosemary
• ▢ 1 tablespoon minced fresh thyme
• ▢ Salt and freshly ground black pepper
• ▢ yogurt sauce for serving (optional, see note 2)

Cook ModePrevent your screen from going dark

Instructions 

• Adjust an oven rack to the middle position and preheat oven to 450 degrees. In a large bowl, add carrots, olive oil, rosemary, thyme, and salt and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper) and toss until evenly coated.
• Transfer to rimmed baking sheet and spread in an even layer. Roast until carrots are fork tender and browned, about 20 to 25 minutes. Serve with yogurt sauce if desired.

Recipe Video

Notes

1. Carrots: Peeling is optional but recommended (see FAQs for more information).
2. Yogurt sauce: To make this optional (and so delicious) yogurt sauce, in a small bowl, whisk together ¾ cup whole milk yogurt, 2 tbsp. olive oil, 2 tbsp. lemon juice, 1 tbsp. minced fresh dill, 1 clove minced garlic, and salt and chili flakes to taste (I like ¼ teaspoon salt and pinch red chili flakes). Cover and refrigerate until serving time.
3. Yield: This recipe makes 6 servings, ½ cup each. 
4. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 0.5 cupsCalories: 105kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 105mgPotassium: 493mgFiber: 4gSugar: 7gVitamin A: 25324IUVitamin C: 11mgCalcium: 56mgIron: 1mg

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