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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.
If you think carrots are just good for sharing with the Easter bunny, for shredding and adding into salads, or for using as a vehicle for dips like hummus, this easy Roasted Carrots recipe is about to convince you otherwise.
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.
Table of Contents
Recipe 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.
Ingredient notes
- Carrots: Peeling is optional but recommended (see FAQs for more information).
- 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.
Step-by-step instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. In a large bowl, add carrots. Drizzle with extra-virgin olive oil. Add rosemary and thyme, and season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
- Toss to coat and arrange in a single layer on prepared sheet pan.
- Roast until carrots are fork tender and browned, about 20 to 30 minutes.
- Season to taste. Serve with yogurt sauce if desired.
Recipe 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
Frequently Asked Questions
Technically, you don’t have to peel carrots, ever. As long as you scrub them well to remove all the dirt, they are perfectly safe and offer a lovely earthy quality when unpeeled. However, some people don’t like the taste of carrot skin, and, depending on the carrot, it might taste a hint of bitter. So, I recommend peeling the carrots before roasting.
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
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Roasted Carrots
Ingredients
- 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)
Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, add carrots. Drizzle with olive oil. Add rosemary and thyme, and season to taste with salt and pepper. (I like ½ teaspoon salt and ¼ teaspoon pepper). Toss to coat and arrange in a single layer on prepared baking sheet.
- Roast until carrots are tender and browned, about 20 to 30 minutes. Season to taste. Serve with yogurt sauce if desired.
Recipe Video
Notes
- Carrots: Peeling is optional but recommended (see FAQs for more information).
- 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.
- 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.