Oven-Roasted Carrots

Total Time

Prep: 10 min. Bake: 40 min.


8 servings

Updated: Jan. 04, 2024
My seven children and 15 grandchildren really look forward to these oven-roasted carrots. As a cook at our local school, I serve two generations of my family, plus relatives and friends from all over our area. —Marlene Schott, Devine, Texas
Oven-Roasted Carrots Recipe photo by Taste of Home


  • 2 pounds baby carrots
  • 4 small onions, quartered
  • 6 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 2 teaspoons white wine vinegar
  • 1 to 2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Fresh thyme, optional


  1. Preheat oven to 450°. Place the carrots, onions and garlic in 2 greased 15x10x1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with thyme, salt and pepper; gently toss to coat.
  2. Cover and bake 20 minutes; stir. Bake, uncovered, 10 minutes; stir again. Bake until carrots are crisp-tender, about 10 minutes longer. If desired, sprinkle with thyme.

Oven-Roasted Carrots Tips

What are some variations of this oven-roasted carrots recipe?

For a little heat, try adding 1/2 teaspoon chili powder and a dash of cayenne pepper. For extra sweetness, sprinkle with 3 tablespoons brown sugar. If you don’t have baby carrots on hand, use medium carrots; cut them into 2-in. pieces and roast for 25 minutes. Or, try another delicious oven-roasted carrots recipe altogether.

How else can you cook carrots?

Instead of roasting carrots, try steaming or boiling them. To steam, place carrots in a steamer basket. Place basket in a saucepan over 1 in. water; bring to a boil. Cover and steam until tender, 5-8 minutes. Transfer carrots to a large bowl and season as desired. You may also place carrots and 2 tablespoons water in a microwave-safe dish; cover and microwave until crisp-tender, 3-5 minutes. To boil, place 1 in. water and carrots in a large saucepan; bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain.

How do you store these oven-roasted carrots?

To store roasted carrots, keep them in an air-tight container in the refrigerator for up to three days. To reheat, place roasted carrots on a greased or parchment-lined baking sheet and roast in a 425° oven for 5-10 minutes longer.

Sarah Fischer, Taste of Home Culinary Assistant

Nutrition Facts

3/4 cup: 88 calories, 3g fat (0 saturated fat), 0 cholesterol, 229mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.