Oven Roasted Carrots
These Oven Roasted Carrots are tender, slightly caramelized, and perfectly seasoned with sage for a cozy holiday side dish. Easy to prep, healthy, and always a crowd favorite for Thanksgiving or Christmas!
Servings 10
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
Variations
- 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.