Oven Roasted Carrots

Prep Time 2 min.
Cook Time 20-24 min.
Total Time 22-26 min.
Yields 4 1/2 cups


  • 2 pounds bagged baby carrots, or similarly sized carrots (patted dry, if needed)
  • 1 tablepoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • minced fresh parsley for garnish, if desired (see post for other suggestions on varying the herbs, spices, and flavorings)


Preheat oven to 475°F. Line two baking sheets with parchment paper.

Toss baby carrots with oil, and then sprinkle with salt and pepper. (You can do this in a bowl before spreading the carrots on the baking sheets, or you can do it directly on the lined baking sheets. Either way, just be sure that all the carrots are evenly coated in oil, and that the salt and pepper are evenly distributed.)

Arrange carrots in a single layer on the baking sheets. (Don't over-crowd them, or they won't roast properly.)

Roast carrots for about 12 minutes (until some browned, blistered spots are beginning to form), and then stir them, spreading them back out evenly across the baking sheets. 

Return carrots to the oven, rotating the position of the baking sheets, and continue roasting for about another 8-12 minutes (the exact timing will depend on how thick your carrots are), until the carrots are roasted to your liking.

Serve immediately, garnished with minced fresh parsley (if desired, to add a pop of color).


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