Herb Roasted Carrots
Tender, flavorful, and perfectly seasoned, these garlic and herb roasted carrots are a healthy side dish that pairs with almost anything. Naturally vegan, high in fiber, and made with simple ingredients, they’re quick to prepare and a delicious way to elevate everyday carrots.
Equipment
- 1 large baking sheet (half sheet pan)
- 1 mixing bowl (medium)
- 1 spatula or mixing spoon
- Measuring spoons (1 Tbsp, ½ Tbsp, ½ tsp, ¼ tsp)
- Chef’s knife + cutting board
Ingredients
- 1 pound approx. 2 bunches baby carrots, rinsed, scrubbed, and tops trimmed to 1 inch
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ½ tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- Preheat the Oven for Consistent Cooking: Begin by setting your oven to 375°F (190°C). Allowing the oven to preheat fully ensures the carrots cook evenly and develop that delicious caramelized exterior while staying tender inside. A properly heated oven is key for achieving the perfect texture and flavor balance.
- Prepare and Trim the Carrots: Rinse the carrots thoroughly under cold water to remove any dirt.If you are using baby carrots, gently scrub them with a vegetable brush, and trim the tops down to about 1 inch. Leaving a little bit of the green top on adds a rustic and elegant presentation, perfect for serving at the table. If you only have regular carrots, simply peel them and cut into similar-sized sticks for even roasting.
- Mix the Seasoning Base: In a medium mixing bowl, combine the olive oil, minced garlic, Italian seasoning, salt, and black pepper. Stir until the oil and seasonings are well blended, forming a fragrant herb mixture that will coat each carrot evenly. This oil-herb base not only adds flavor but also helps the carrots roast to a golden, tender finish.
- Coat the Carrots Thoroughly: Add the prepared carrots to the bowl with the herb mixture. Using a spatula or clean hands, toss the carrots until every piece is fully coated. Make sure the garlic and herbs cling to the surface of the carrots — this step guarantees maximum flavor in each bite and prevents any carrot from roasting plain.
- Arrange Carrots for Roasting: Transfer the coated carrots onto a large baking sheet (preferably a half sheet pan). Spread them out in a single, even layer without crowding. Overlapping carrots can steam instead of roast, so leaving a little space between them helps achieve the desired caramelized edges and rich roasted flavor.
- Bake Until Tender and Caramelized: Place the baking sheet in the preheated oven. Roast for 35–40 minutes, flipping the carrots halfway through to ensure even cooking on all sides. The carrots are ready when they are tender enough to be pierced easily with a fork and show light golden-brown edges. If you are using thicker carrots, you may need to extend the baking time by 5–10 minutes.
- Test for Doneness and Adjust if Needed: Carefully remove one carrot and test with a fork — it should glide in smoothly without resistance. If the carrots are still firm, return them to the oven and roast in 5-minute increments until tender. Every oven varies slightly, so trust the texture test for the best results.
- Serve Hot and Enjoy: Once roasted to perfection, remove the carrots from the oven and let them rest for 2–3 minutes before serving. This short resting time allows the natural juices to settle, keeping the carrots moist and flavorful. Serve immediately as a healthy side dish, or cool and store for meal prep. They pair beautifully with grains, proteins, or can even be enjoyed on their own as a nutritious snack.
Notes
- Choose similar-sized carrots for even cooking.
- Baby carrots roast faster than large, thick carrots.
- Do not overcrowd the pan — spread carrots in a single layer.
- Fresh garlic gives the best flavor, but garlic powder works in a pinch.
- Toss halfway through roasting to achieve uniform caramelization.
- Adjust seasoning to taste — add more herbs, spice, or a dash of lemon juice for brightness.
- For extra crisp edges, roast at 400°F instead of 375°F (reduce time slightly).
- Leftovers are great for meal prep and can be repurposed into soups or salads.
