Slightly firm, slightly soft, and perfectly savory — these Oven Roasted Carrots are a must for your Thanksgiving and Christmas table! The earthy sage pairs beautifully with the natural sweetness of carrots, and that bright orange color adds a gorgeous pop to your holiday spread. Since carrots are one of the top 10 most-loved holiday vegetables, everyone needs this easy oven roasted carrots recipe in their kitchen this season. Kids and adults both love them, and they’re incredibly simple to make with just a few pantry staples!
Whether you're serving turkey, ham, or a cozy fall meal, these oven roasted carrots are always the perfect side dish.
This was inspired by my Cozy Fall Hash on this site, and pairs well with this Rustic Crockpot Mashed Potatoes.
Jump to:
- Why You’ll Love This Recipe
- Equipment You’ll Need
- Ingredients & Substitutions
- How to Make Oven Roasted Carrots
- Variations
- Baby Carrots vs Whole Carrots
- Peel or Not to Peel?
- Tips for Perfect Oven Roasted Carrots
- Make-Ahead Instructions
- How to Store Oven Roasted Carrots
- Delicious Ways to Use Leftover Oven Roasted Carrots
- What to Serve With Oven Roasted Carrots
- FAQs
- More Holiday Recipes
- Cooking With Lori Recipes
- Oven Roasted Carrots
Why You’ll Love This Recipe
You will love these Oven Roasted Carrots because:
- They’re made with just a few clean ingredients — no fuss or complicated steps.
- You can cut the carrots ahead of time and refrigerate until roasting.
- They’re a healthy holiday side dish that's naturally gluten-free and dairy-free.
- Kids and adults love carrots (especially when they’re slightly caramelized like this!).
- They pair perfectly with classic Thanksgiving and Christmas flavors.
Equipment You’ll Need
- Sharp knife & cutting board – to chop the carrots
- XL baking sheet + parchment paper – for even roasting & easy cleanup
- Measuring spoons – to measure seasonings
Ingredients & Substitutions
- 3 lbs carrots — naturally sweet and packed with nutrition. Substitute: baby carrots (see section below)
- 3 tablespoon olive oil or avocado oil — helps carrots roast beautifully. Substitute: melted butter or ghee for richness
- 1 tablespoon ground sage — earthy fall flavor. Substitute: thyme or rosemary
- 1 teaspoon salt — enhances sweetness
- ¼ teaspoon pepper — adds subtle warmth
- ¼ teaspoon garlic powder — extra savory depth
- ¼ teaspoon onion powder — rounds out flavor
Or substitute the seasonings with ½–1 full packet of Lori’s Fall Hash Seasoning!
See recipe card for full directions.
How to Make Oven Roasted Carrots
Step 1: Prep & Cut - Preheat oven to 400°F and line a baking sheet with parchment paper. If using large carrots, slice lengthwise, then cut into 1-2-inch pieces.
Step 2: Season - Place carrots on the sheet pan, drizzle with oil, toss to coat, then sprinkle on seasonings.
Step 3: Roast
Spread carrots in a single layer. Roast 25–30 minutes.
Step 4: Serve warm and enjoy!
Variations
- Less sage for kids — use ½ tablespoon
- Honey-glazed carrots: drizzle 1–2 tablespoon honey after roasting
- Add spices: try cinnamon, thyme, or rosemary
- Butter finish: toss with 1 tablespoon melted butter before serving
- Parmesan roasted carrots: sprinkle freshly grated or shredded parmesan over the carrots during the last 5 minutes of roasting for a salty, cheesy finish (SO good for holiday dinners!)
Baby Carrots vs Whole Carrots
I always recommend whole carrots because they’re fresher, sweeter, and roast better—but if baby carrots are all you have, you can absolutely use them! Just keep in mind that baby carrots aren’t actually baby; they’re shaved-down larger carrots, which can sometimes be a little more watery and less flavorful. If using baby carrots, check them after 10–12 minutes of roasting since they cook faster.
Peel or Not to Peel?
Whether you peel carrots comes down to preference—both ways work beautifully in this oven roasted carrots recipe. Peeled carrots look smoother and slightly more polished for holiday meals, but unpeeled carrots retain more nutrients and have a rustic, earthy flavor. If skipping the peel, just wash and scrub well to remove any dirt or grit before roasting.
Tips for Perfect Oven Roasted Carrots
- Spread carrots in one layer — overcrowding causes steaming
- Cut carrots uniformly so they cook evenly
- For extra caramelization, broil the last 2 minutes
- Use parchment paper for easy cleanup
Make-Ahead Instructions
Cut the carrots up to 3 days ahead and store in an airtight container in the fridge.
Toss with oil & seasonings right before roasting.
How to Store Oven Roasted Carrots
Store leftover oven roasted carrots in an airtight container in the refrigerator for 3–5 days. Reheat in the oven or air fryer to bring back their crisp, caramelized edges. These carrots do not freeze well, as freezing changes their texture and makes them soft and watery — so enjoy them fresh or refrigerated instead!
Delicious Ways to Use Leftover Oven Roasted Carrots
Leftover oven roasted carrots are incredibly versatile, so don’t let a single bite go to waste! Here are some tasty ways to enjoy them the next day:
- Breakfast scramble: Chop and fold into scrambled eggs with spinach and cheese.
- Grain bowls: Add to quinoa or rice with chicken, chickpeas, or avocado.
- Soup upgrade: Blend into creamy soups or stir into vegetable or chicken soup.
- Salad topping: Slice and toss into a fall salad with greens, goat cheese, nuts, and dried cranberries.
- Pasta or risotto: Stir into creamy pasta dishes or risotto for extra flavor and fiber.
- Snack plate: Serve chilled with hummus or Greek yogurt dip for a quick, healthy snack.
What to Serve With Oven Roasted Carrots
These oven roasted carrots pair perfectly with:
- Roasted Turkey
- Crockpot Mashed Potatoes
- Slow Cooker Cranberry Sauce
- Cranberry Relish
A dream lineup for Thanksgiving and Christmas!
FAQs
Prep the carrots in advance, but roast right before serving.
Yes — naturally gluten-free!
Yes — but reduce roasting time and see notes above.
Yes — drizzle honey or maple syrup after roasting.
More Holiday Recipes
- Slow Cooker Cranberry Sauce
- Potato Crust Quiche
- Crockpot Mashed Potatoes
- Easy Quiche
- Gluten Free Cornbread
- Air Fryer Baked Apple Cobbler
- Apple Crisp Cookies
- Hot Spinach Dip
- Healthy Hot Chocolate
- Best Cranberry Relish
- Cozy Fall Hash
- Healthy Sweet Potato Casserole
Cooking With Lori Recipes
Oven Roasted Carrots
Ingredients
- 3 pounds carrots
- 2 tablespoon Olive oil or avocado oil
- 1 tablespoon ground sage
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat oven to 400°F. Line a large sheet pan with parchment paper.
- Peel carrots if desired. Slice large carrots lengthwise and cut into 1-2 inch pieces.
- Arrange carrots on the baking sheet. Drizzle with 3 tablespoon olive oil and toss well.
- In a small bowl, combine sage, salt, pepper, garlic powder, and onion powder. Sprinkle over carrots and toss again.
- Spread in a single layer. Roast 25–30 minutes.
Notes
- Less sage for kids: use ½ tablespoon if little ones prefer milder herbs
- Honey-glazed carrots: drizzle 1–2 tablespoon honey after roasting
- Add spices: try cinnamon, thyme, or rosemary for different fall flavors
- Butter finish: toss with 1 tablespoon melted butter before serving
- Parmesan roasted carrots: sprinkle freshly grated or shredded parmesan over the carrots during the last 5 minutes of roasting for a salty, cheesy finish (SO good for holiday dinners!)
- Breakfast scramble: Chop and fold into scrambled eggs with spinach and cheese.
- Grain bowls: Add to quinoa, rice, or farro with chicken, chickpeas, or avocado.
- Soup upgrade: Blend into creamy soups or stir into vegetable or chicken soup.
- Salad topping: Slice and toss into a fall salad with greens, goat cheese, nuts, and dried cranberries.
- Pasta or risotto: Stir into creamy pasta dishes or risotto for extra flavor and fiber.
- Snack plate: Serve chilled with hummus or Greek yogurt dip for a quick, healthy snack.
