Sweet and tender Oven Roasted Carrots with fresh herbs and simple seasonings add color and flavor to any dinner.
A Delicious Supper Side
Add some color and flavor to your family dinner with these Oven Roasted Carrots. Fresh Herbs and simple seasonings add flavor while oven roasting bring out the natural sweetness of the carrots. Perfect for Sunday supper or a midweek meal, this is an easy, delicious way to bring a healthy vegetable to the table.
Simply Perfect
Simplicity is key to these flavorful carrots. No special sauce or complicated recipe needed to enjoy a truly delicious vegetable side. Whether it’s my crispy oven fried broccoli or roasted broccolini I love to serve up a veggie I know my kids will eat without a ton of effort. The flavor of the carrots really shines through in this easy roasted carrots recipe.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Peeled petite whole carrots or baby carrots
- Olive oil
- Minced garlic
- Chopped fresh herbs (rosemary, sage and thyme)
- Kosher salt
- Ground black pepper
Supplies:
How to Make Oven Roasted Carrots
- Preheat the oven to 425°F. Line a rimmed baking sheet with foil and spray with nonstick cooking spray.
- Place the carrots on the prepared baking sheet and drizzle with olive oil. Toss to coat.
- Add the minced garlic and sprinkle with 1 tablespoon of the chopped fresh herbs and then toss to coat again.
- Spread them into a single layer and sprinkle generously with salt and pepper.
- Roast the carrots, rotating the pan and turning the carrots a few times, until tender when pierced with a fork, about 25 to 30 minutes.
- Transfer to a serving platter and sprinkle with the remaining chopped fresh herbs before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on a baking sheet in a 350°F oven until heated through, about 5 minutes. Or reheat in a skillet on the stove over medium heat for 3-5 minutes or until warmed through and the ends start to crisp again.
If you make these Oven Roasted Carrots, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Oven Roasted Carrots
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
Description
Sweet and tender Oven Roasted Carrots with fresh herbs and simple seasonings add color and flavor to any dinner.
Ingredients
Ingredients:
- 2 pounds peeled petite whole carrots or baby carrots
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh herbs (rosemary, sage and thyme), divided
- Kosher salt
- Ground black pepper
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with foil and spray with nonstick cooking spray.
- Place the carrots on the prepared baking sheet and drizzle with olive oil. Toss to coat.
- Add the minced garlic and sprinkle with 1 tablespoon of the chopped fresh herbs and then toss to coat again.
- Spread them into a single layer and sprinkle generously with salt and pepper.
- Roast the carrots, rotating the pan and turning the carrots a few times, until tender when pierced with a fork, about 25 to 30 minutes.
- Transfer to a serving platter and sprinkle with the remaining chopped fresh herbs before serving.
