Oven-Roasted Carrots with Honey and Garlic

Make deeply flavorful oven roasted carrots with parsley and thyme in just 35 minutes. This easy recipe uses only six ingredients and pairs beautifully with weeknight dinners, holiday feasts, or any meal that needs a bright, sweet vegetable side.

I didn’t always love cooked carrots—until a friend and former culinary instructor shared her best tips. With experience as an executive chef and instructor, she taught me how a few simple choices—selecting the right carrots, seasoning with the right herbs, and roasting long enough to develop a slight char—can transform their flavor. The result is sweet, savory, and slightly smoky roasted carrots that feel fancy enough for holidays but are simple enough for weeknights.

Below you’ll find a straightforward recipe for oven roasted carrots plus practical tips for choosing carrots, seasoning, roasting, and reheating. Bookmark this page so you can make perfect roasted carrots any time of year.

Ingredients

These ingredients yield six servings. Substitutions and brief notes follow each item to help you customize based on what you have on hand.

• Carrots (2 pounds) – Choose bright, firm carrots without splits. Larger, mature fall carrots have more character and hold up well to roasting; smaller spring carrots are sweeter and more tender. Try to pick carrots of similar size for even cooking.
• Extra-virgin olive oil (2 tablespoons) – Use olive oil for flavor, or substitute a neutral oil like avocado, canola, or vegetable oil if you prefer.
• Dried thyme (1 teaspoon) – Thyme’s earthy, peppery-sweet notes complement the carrots’ natural sweetness. Fresh thyme can be used instead; use about 1 tablespoon chopped fresh.
• Sea salt (1 teaspoon) and black pepper (1 teaspoon) – Adjust to taste.
• Fresh parsley (2 tablespoons, finely chopped) – Stirred on at the end, parsley adds a bright, herbaceous finish and a pop of color.

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel the carrots and pat them dry. Arrange them in a single layer on a parchment-lined baking sheet.
3. In a small bowl, whisk together the olive oil, dried thyme, salt, and black pepper. Brush or toss the carrots with the seasoned oil so they are evenly coated.
4. Roast the carrots in the preheated oven for 25–30 minutes, turning once if needed, until they are fork-tender and beginning to char at the edges. For a deeper smoky flavor, roast a few minutes longer until you see small blackened blisters.
5. Remove from the oven and immediately sprinkle with the chopped fresh parsley. Transfer to a serving dish and serve warm.

How to store and reheat

Store leftover roasted carrots in an airtight container in the refrigerator for up to 5 days. They are delicious cold in salads, or warmed and served as a side.

Reheat in the oven: Wrap carrots in foil and warm at 400°F (200°C) for 8–10 minutes, or until heated through.

Reheat in the microwave: Place carrots on a microwave-safe plate and heat for 60–90 seconds, checking for desired temperature.

What to serve with them

Roasted carrots are versatile and pair well with roasted or grilled proteins and holiday mains. They work especially well alongside turkey, ham, beef, roasted prime rib, salmon, grilled steaks, meatloaf, or smoked beef. Use them as part of a holiday spread or as a bright side for a simple weeknight dinner.

More vegetable sides

Pair roasted carrots with other simple vegetable sides to round out a meal. Here are a few crowd-pleasing options you might enjoy:

• Broccoli cheese casserole
• Crispy smashed potatoes
• Sautéed mushrooms
• Instant Pot mashed potatoes

Recipe Card

Ingredients

• 2 pounds carrots, peeled
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, finely chopped

Method

1. Preheat oven to 425°F (220°C).
2. Whisk olive oil, thyme, salt, and pepper in a small bowl.
3. Arrange peeled carrots on a parchment-lined baking sheet in a single layer. Brush or toss with the seasoned oil.
4. Roast 25–30 minutes until fork-tender and lightly charred at the edges. For more caramelization, roast a few minutes longer until small blackened blisters appear.
5. Remove from oven, sprinkle with chopped parsley, and serve warm.

Notes & Tips

• For even cooking, choose carrots of similar size or cut larger carrots into uniform pieces.
• If carrots are thick, add 5–10 minutes to the roasting time. They should be fork-tender when done.
• Cut stems off for easier prep, or leave them on for a rustic, festive presentation.
• Baby carrots or 2-inch carrot pieces will roast in about 20–25 minutes.
• This recipe is naturally dairy-free, gluten-free, vegan, and compatible with Whole30.
• Double or triple the recipe to feed larger groups; spread carrots on multiple sheet pans for best results.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts (per serving)

• Calories: 105 kcal
• Carbohydrates: 15 g
• Protein: 1 g
• Fat: 5 g
• Sodium: 493 mg
• Potassium: 497 mg
• Fiber: 4 g
• Sugar: 7 g
• Vitamin A: 25,380 IU (approx.)
• Vitamin C: 11 mg