A close up of a sheet pan of roasted carrots and onions

Roasted Carrots

  • Author: Katie Webster
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 cups 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


This basic technique for roasted carrots is a simple way to make a savory healthy side dish for any meal.



8 large carrots, peeled and cut into 1-inch chunks, approximately 1.75 lbs

1 large sweet onion, peeled and cut into 1-inch chunks, optional* see tip

2 tablespoons extra virgin olive oil

1 teaspoon chopped fresh thyme

½ teaspoon chopped fresh rosemary

½ teaspoon salt

¼ teaspoon freshly ground pepper


  1. Preheat oven to 425 degrees F.
  2. Toss carrots and onions in a large bowl with oil, thyme, rosemary, salt and pepper. Spread on a large rimmed baking sheet. Roast, stirring once or twice until the carrots and onions are fork tender and browning in spots, 40 to 45 minutes. Serve hot.


Tip* If you prefer to make this recipe without onions, simply increase the amount of carrots to 2 1/4 pounds.

How To Reheat Roasted Carrots

  • Reheat In The Microwave: I do so in the microwave, covered for three minutes.
  • Reheat In The Oven: You can also do so in the oven. Set them in a glass baking dish, and cover them with foil. Bake them at 350 degrees F for 20 minutes to heat them through.


  • Serving Size: 2/3 cup
  • Calories: 111 calories
  • Sugar: 8 grams
  • Sodium: 286 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 16 g
  • Fiber: 4 g
  • Protein: 2 g