Mmm, crispy, brown, caramelized edges and a tender orange flesh… There is just nothing better than delicious, perfectly roasted carrots. This clever little root vegetable is so versatile, it can find its way into just about any type of cuisine!

Learn how to make the BEST roasted carrots in the oven every single time! Get the recipe at ShelfCooking.com!

One of the best qualities of the carrot is its ability to fit in perfectly in just about any dish. Make them sweet, make them savory or make them spicy! By roasting them in the oven, you’ll bring out the very best flavor the carrot has to offer, EVERY. SINGLE. TIME. Yummm.

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Not only are carrots culinary rockstars… they are a grocery budget’s best friend! Carrots are SO cheap and will stay fresh in your fridge for a very long time. Delicious, nutritious, versatile AND cheap?? That is a shelf cooking WIN!

WHY ROAST CARROTS

Find out why you should roast carrots and how delicious they can be with ShelfCooking.com!

There are many different ways to cook a carrot, but none as good as simply roasting. Roasted carrots are satisfyingly soft and sweet and literally just melt in your mouth! Also, cooking vegetables with dry heat, like roasting, helps the vegetables retain more of those beneficial nutrients. They make the perfect accompaniment to a yummy homemade ham and these scalloped potatoes, or this quick and easy Italian cream cheese chicken. Okay… who’s inviting us to dinner??

ROASTING SWEET CARROTS

Cooked carrots have a phenomenal sweetness due to the natural sugars that are released and broken down during the roasting process. It only make sense to play into that natural sweetness by adding honey and cinnamon for a delicious, healthy indulgence! Trust us, it’s soooo good.

Begin by cutting your carrots into 1-2 inch slices then coat the carrots in olive oil and spread out flat on a sheet pan. Season with salt, pepper and cinnamon then drizzle with 1/4 cup of honey. Roast at 400 degrees for 30-40 minutes, or until soft throughout. Double the batch if you want leftovers because these sweet roasted carrots are so good, there won’t be any left!

ROASTING SAVORY CARROTS

Make these delicious roasted carrots with a savory twist from ShelfCooking.com!

Sweet carrots are great… but savory roasted carrots, there’s just something about them. Pairing that sweet natural flavor with savory herbs like oregano and thyme makes for a match made in culinary heaven. Yeah… it really is that tasty.

To make your roasted carrots savory, chop and coat in olive oil just like before. Now, take your garlic, oregano and thyme and toss onto the carrots evenly. Don’t forget the salt and pepper! Presto change-o… SAVORY roasted carrots that are just screaming for a pot roast.

ROASTING SPICY CARROTS

Feeling a little wild in the kitchen today? Take these regular roasted carrots and turn them into a spicy kick. Start with the same chopped and oil-coated carrots, then toss them with salt, pepper, chili powder and ground cinnamon. I know it sounds strange—but just DO IT! The amount of chili powder will determine the spicy factor, so sprinkle wisely! Serve with enchiladas or Mexican style lasagna roll ups!

Perfectly Roasted Carrots

Ingredients
  

  • 2 lbs Carrots
  • 2 tbsp Olive Oil
  • 1/2 tsp Salt
  • Pepper to Taste
  • FOR SWEET ROASTED CARROTS
  • 1/2 tsp Ground Cinnamon
  • 1/4 cup Honey
  • FOR SAVORY ROASTED CARROTS
  • 2 cloves Minced Garlic
  • 1/2 tsp Oregano
  • 1/2 tsp Thyme
  • FOR SPICY ROASTED CARROTS
  • 1/2-1 tsp Chili Powder
  • 1/2 tsp Ground Cinnamon

Instructions
 

  • Peel and cut carrots into 1-2 inch slices.
  • Coat with olive oil then season with salt and pepper. Add other chosen ingredients.
  • Bake on a sheet pan or cookie sheet at 400 degrees for 30-40 minutes, or until golden brown on the edges and soft throughout.

REUSING, STORING AND FREEZING ROASTED CARROTS

Repurpose your leftover roasted carrots and turn them into something amazing with these tips from ShelfCooking.com!

Double and freeze this recipe to have the tastiest roasted carrots ready to eat, even on those days when you just don’t feel like cooking. It’s okay… we’ve all been there! Simply freeze in a freezer bag and store until you’re ready eat. When you want to reheat them, thaw first, then roast them just like you did when you first cooked them. Voila!

If you don’t want to freeze them, you can even put those leftover roasted carrots to good use by adding them to a pot of soup. That roasted flavor will add SO much depth!

Can you believe such a humble root vegetable like the carrot can be so versatile in the kitchen and so unbelievably delectable!? Well, roasting isn’t just a great way to cook carrots… you can cook just about ANY vegetable like that with great results. Broccoli, cauliflower, asparagus, brussel sprouts… Give it a try and let us know what you think in the comments below. We want to hear from you!

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