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Oven-Roasted Carrots Recipe

Need a side dish that’s a breeze to prepare and delights every palate? Check out our oven-roasted carrots recipe!

Some recipes are so easy and so tasty, you’d be missing out if you didn’t give them a shot. This recipe for oven-roasted carrots is certainly one of them. It’s fast, requires little to no effort, and it’s guaranteed to awe everyone at the dinner table.

This recipe is ideal when you want to serve up a tasty appetizer or side dish without having to spend hours standing over the stove or oven. It’s my go-to for those laid-back weekend dinners with the family or those times when I have guests over and I would rather enjoy their company than be stuck in the kitchen.

Oven-Roasted Carrots

Dim Nikov
Quick, effortless, and guaranteed to impress, this oven-roasted carrots recipe is your ideal side dish or appetizer for any occasion.
5 from 4 votes
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Appetizer
Cuisine Comfort Food
Servings 1 person


  • Cutting board
  • Vegetable peeler or a paring knife
  • Chef's knife
  • Bowl medium-sized
  • Roasting pan or an oven-safe skillet


  • 6 carrots
  • 2 tbsp olive oil extra virgin
  • 2 tbsp vinegar apple cider vinegar or sherry vinegar
  • 2 pinches salt fine sea salt or Himalayan pink salt
  • 1 pinch black pepper freshly cracked
  • 1 pinch dried oregano


Preheat the oven

  • Preheat the oven to 290°F (200°C) and let it warm up for about 15 minutes.

Prep the carrots

  • Start by washing the carrots and then peeling them.
  • Cut the carrots lengthwise. For the smaller carrots, cut them in halves. As for the larger ones, slice them into thirds or quarters.
  • Put the carrots in a bowl and toss them with vinegar and olive oil. Season with salt and black pepper. Before proceeding to the next step, ensure that all carrots are evenly coated.

Roast the carrots

  • Place the carrots on a roasting pan or oven-safe skillet, making sure to leave some space between each carrot to ensure even roasting. Then, slide the pan into the preheated oven.
  • Allow the carrots to roast for an uninterrupted 6-7 minutes on one side. Then, flip them over and continue roasting for another 6-7 minutes, or until they become caramelized on the surface and lightly charred around the edges.
  • Remove the carrots from the oven. Plate, sprinkle with a bit of vinegar, olive oil, sea salt, and oregano, and then serve.


The carrots will roast the most evenly if you use a roasting pan with a wire rack—the kind you would if you were roasting a turkey or whole chicken.
Keyword carrots, oven-roasted carrots, roasted carrots

How Long Are Roasted Carrots Good For?

Roasted carrots are a perishable food item. If you leave them on the dinner table or keep them in the fridge for too long, they will go bad and can make you sick.

Generally, roasted carrots will stay good for about 1-2 hours at room temperature and for 3-4 days in the refrigerator. If you want to keep them for longer, they can be frozen for up to 4-6 months while still maintaining their best quality.

Enjoy the roasted carrots while they are still warm and aromatic. If you have any leftovers or are prepping them in advance, make sure to promptly chill and refrigerate them. Leaving food out at room temperature can lead to it becoming overgrown with bacteria on the surface.

How to Store Roasted Carrots

To refrigerate the roasted carrots, simply transfer them to a food storage container with a tight-fitting lid, then place the container in the refrigerator for storage.

Another option is to wrap the roasted carrots tightly with plastic wrap or aluminum foil. Note that the carrots are coated with olive oil and vinegar, which can leak out and make a mess in your fridge.

When freezing carrots, you can either place them in a freezer-safe bag and squeeze out any excess air, or use a shallow food storage container. Simply label today’s date, put them in the freezer, and use them up within a few months for the best quality.

Can Roasted Carrots Be Made Ahead of Time?

Absolutely yes, you can make roasted carrots ahead of time, as long as you follow the same food safety guidelines as when serving them immediately.

As soon as you take the roasted carrots out of the oven, cool them down and refrigerate them without delay. This will help maintain their safety and freshness. You can enjoy the carrots cold on a hot summer day or reheat them to enjoy warm during the fall and winter seasons.

Just a reminder, make sure to serve the roasted carrots when it’s time to eat them. Like any other perishable food, they should not be left out at room temperature for more than 2 hours (or 1 hour when the temperature is 90°F/32°C or higher).

What Do You Put on Roasted Carrots?

Roasted carrots have a natural sweetness that stands out above everything else. To season roasted carrots, you need something salty, something acidic, and something sharp or peppery elements that balances out their sweetness and complements their flavor.

Here is a list of some fantastic seasonings that work well with carrots:

  • Salty: Browned bacon bits, browned guanciale/pancetta cubes, fine sea salt, Himalayan pink salt, smoked finishing salt
  • Acidic: Apple cider vinegar, balsamic vinegar, malt vinegar, sherry vinegar, lemon juice, lime juice
  • Sharp or peppery: Black/white pepper, chili flakes, extra virgin olive oil, sautéed garlic, parmesan cheese, pecorino cheese

When you’re unsure, it’s best to stick with simple seasonings. Our recipe calls for extra virgin olive oil, sherry vinegar, fine sea salt, freshly cracked black pepper, and a touch of oregano.

Can You Eat Roasted Carrots Skin-On?

Technically, you can leave the skin on the carrots and roast them that way. As long as you’ve thoroughly rinsed the carrots to remove any dirt, it’s perfectly fine to roast them with the skin on.

With that being said, keep in mind that the skin of the carrots can lead to a different mouthfeel of your final dish. The skin can also have a slightly bitter taste. That’s why we usually recommend taking the extra step of removing the skin before roasting the carrots.

Can You Roast Carrots on Parchment Paper?

If you want to make cleanup easier after roasting the carrots, try lining the baking tray or roasting pan with parchment paper. This will help prevent the carrots from sticking to the pan and make it a breeze to clean up after you’re done cooking.

It’s important to use parchment paper specifically, and not wax paper, as only parchment paper is safe to use in the oven. Additionally, never line the tray with parchment paper when broiling the carrots. The intense and direct heat from the broiler can cause it to burn and become a fire hazard.

Know your author

Written by

Dim is a food writer, cookbook author, and the editor of Home Cook World. His first book, Cooking Methods & Techniques, was published in 2022. He is a certified food handler with Level 1 and Level 2 Certificates in Food Hygiene and Safety for Catering, and a trained cook with a Level 3 Professional Chef Diploma.