These Oven Roasted Carrots are simple, flavorful, healthy, and add an excellent pop of color. I like to serve these with mashed potatoes and a meaty protein like pork chops or steak. They also make a wonderful side for the holidays. Basically, what I'm saying...Don't overlook herb-roasted carrots as a potential side dish because you'll be missing out on something great!
Jump to:
Why You'll Love This Recipe
If you're looking for a fantastic side dish that will add a pop of color and pair perfectly with other veggies and proteins, you've come to the right place. This recipe for herb-roasted glazed carrots builds on the natural sweetness with a little boost from pure maple syrup. Pair that with thyme and parsley's savory and comforting flavors to create a well-rounded side dish perfect for any occasion. Plus, they're so easy to make yet look like a million bucks when properly prepared.
Ingredients
Vegetables: Large whole carrots work perfectly. (See Expert Tips)
Liquids: Extra virgin olive oil and Pure Maple Syrup is all you'll need. (See Experts Tips)
Herbs and Spices: You'll need kosher salt, ground black pepper, dried thyme, and dried parsley.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Peel the carrots and then slice them into chunks. If the larger end of the carrot seems too thick, cut that in half to ensure even cooking. While I don't recommend using baby carrots, there's no need to slice them if you do.
Step 2: In a large mixing bowl, combine the ingredients listed in the recipe below and toss the sliced carrots until fully coated.
Step 3: Add the carrots to the bowl of glaze and toss until the carrots are fully covered.
Step 4: Spread the carrots evenly on a large baking sheet and roast them at 400°f for 25-30 minutes. I recommend checking them at 25 minutes by piercing the largest piece with a fork. Much like boiled potatoes, the fork should easily be able to penetrate to the center and slide right back out. If this isn't the case, let them roast for another 5 minutes and check again.
Expert Tips
- I don't recommend using baby carrots as they quickly lose their textural integrity. Instead, cut whole carrots into large pieces and cut those in half on the larger side of the carrot.
- Be sure that you are using Pure Maple Syrup and not Table Syrup. If you aren't sure how to tell the difference, the only ingredient listed on the bottle should be 'Pure Maple Syrup.'
Recipe FAQs
Oven-roasted carrots are much better than boiled. They hold their texture much better, and the sweetness is really drawn out of the carrots when cooked in the oven. Plus, they become a beautiful color, which can really add a pop to other, more bland-looking dishes.
It isn't necessary to parboil carrots before roasting. The idea is that you are softening the carrots before roasting them. However, you'd have to really try to overcook them. If the concern is undercooking them, test the carrots with a fork until you've reached your desired doneness.
If your roasted carrots are still tough or hard, they aren't quite done yet. Just keep cooking and checking them with a fork every 10 minutes or so until you've reached the desired doneness.
Yes. Whole carrots should be peeled before roasting to eliminate any potential bitterness in the overall flavor.
More Recipes You'll Love
If you made this Oven Roasted Carrot recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.
Don't forget to tag @chickenfriedkitchen on Instagram, Subscribe on YouTube, and Follow on Pinterest and Facebook! I'll see you there!
📖 Recipe
The Best Oven Roasted Carrots
Ingredients
- 12 Large Carrots - sliced into chunks
- 3 Tbsp. Extra Virgin Olive Oil
- 1 Tbsp. Pure Maple Syrup
- 1 ¼ tsp. Kosher Salt
- ½ tsp. Black Pepper
- ½ tsp. Dried Thyme
- 1 Tbsp. Dried Parsley
Instructions
- Preheat the oven to 400°f.
- Begin by peeling the carrots, then slice them into chunks. If the larger end of the carrot seems too thick, cut that in half to ensure even cooking. While I don't recommend using baby carrots, if you do, there's no need to slice them.
- In a large mixing bowl, combine all the ingredients listed in the recipe below and toss the sliced carrots until fully coated.
- Cover a sheet pan with parchment paper and spread the carrots evenly across the pan.
- Bake for 25-30 minutes until the carrots become a deep orange and are fork tender.
- Serve Hot.
Video
Notes
- I don't recommend using baby carrots as they quickly lose their textural integrity. Instead, cut whole carrots into large pieces and cut those in half on the larger side of the carrot.
- Be sure that you are using Pure Maple Syrup and not Table Syrup. If you aren't sure how to tell the difference, the only ingredient listed on the bottle should be 'Pure Maple Syrup.'
Loretta Colborn says
can I make these a day ahead? how to reheat?
Jeremy Klae says
Yes you most certainly can, and I would recommend reheating them in the oven on convection bake if you have that setting. Alternatively, you can reheat them in an air fryer or even a toaster oven. I recommend around 350°f until heated through.