Garlic and herb roasted carrots are delicious and flavorful, easy to make, and the perfect vegan Easter side dish — or for any time of the year!
Made with with only four ingredients (plus salt and pepper), one sheet pan, and a few minutes of prep time, these garlic and herb roasted carrots will be one of the easiest sides you can make for dinner, but you wouldn't know it from how good they are. It's not a coincidence that these easy carrots makes the Easter dinner cut. Plus, you can easily transform any leftovers into Roasted Carrot Soup the next day.
Why You'll Love Garlic and Herb Roasted Carrots
- A delicious and easy way to cook carrots. The tastiest (and easiest!) way to make carrots is to roast them. Roasting brings out their flavour and intensifies it, making them sweeter and more flavourful. And why not throw in some garlic and herbs while you are at it? Carrots will never taste the same! For a different flavor, try our can also try our Honey Roasted Carrots or Maple Roasted Carrots.
- Quick to prep. These garlic roasted carrots take just 5-10 minutes to prep and can be prepped directly in the sheet pan which means you only have one dish to clean! It's easy, stress-free, and worry-free, so you can focus on preparing and cooking your other dishes.
- Roasted carrots pair well with everything. Are you making chicken, steak, pork, or salmon for dinner? No matter what your main course is, these garlic and herb roasted carrots taste delicious paired with them. They are also the perfect Easter side dish to serve with a holiday ham.
- Carrots are healthy. These roasted carrots and healthy, vegan, and gluten-free. Packed with nutrients like beta carotene, fiber, vitamin K, potassium, and antioxidants, carrots are great for maintaining healthy cholesterol levels and eye health.
Ingredient Notes
To make easy garlic and herb roasted carrots, you will a large half sheet baking pan and a few simple ingredients:
- baby carrots - I like to use baby carrots in this recipe, but feel free to use medium carrots if that is what you have. Baby carrots are slightly smaller than medium carrots and they still have their stems attached. When choosing the perfect baby carrots, avoid the pre-peeled baby carrots (which are actually whole carrots that are shaped into small pieces). Instead, choose small, fresh carrots that are smooth, bright orange, and firm. Carrots that bend, feel limp, or have discoloured tips are not good.
- olive oil
- garlic
- Italian seasoning - you can also substitute this with dried oregano.
- salt and pepper
How to Make the Best Garlic and Herb Roasted Carrots
A recipe can't get any easier than two basic steps — season and bake.
- Season the carrots. Place carrots on a large half sheet baking pan and add olive oil, garlic, Italian seasoning, salt, and pepper. Toss to combine. Then, arrange the carrots in a single layer
- Bake. Place baking sheet into a 375F preheated oven. Bake for 35-40 minutes until tender. Note that you will need to increase the cook time if using larger carrots.
You can also sprinkle some freshly chopped parsley on top when serving.
Recipe Tips and Tricks
- How to store fresh uncooked carrots: When stored properly, whole raw carrots will stay fresh for up to four weeks. Yes, four weeks! To prolong their shelf-life, you can store them in an airtight container filled with cold water, and replace the water every few days.
- How to store roasted carrots: Honey roasted carrots keep in the refrigerator in an airtight container for up to 4 days. I do not recommend freezing them.
- How to reheat: Reheat roasted carrots in a 350F preheated oven or air fryer until warmed through, about 5-10 minutes.
- What to do with leftovers: You can enjoy leftovers as a side dish, just like you did when you made the recipe. Or you can repurpose them into a Roasted Carrot and Ginger Soup (which can be stored even longer in the freezer!) or a Roasted Carrot Salad.
More Carrot Recipes
- 40 Best Carrot Recipes
- Honey Roasted Carrots
- Roasted Spring Vegetables
- Carrot Cake Muffins
- Maple Roasted Carrots with Yogurt Sauce
- Roasted Carrot and Ginger Soup
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Recipe
Garlic and Herb Roasted Carrots
- Total Time: 45 minutes
- Yield: 3-4 servings
- Diet: Vegan
Description
Garlic and herb roasted carrots are delicious and flavorful, easy to make, and the perfect vegan Easter side dish — or for any time of the year!
Ingredients
- 1 pound baby carrots (approximately 2 bunches), 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 ground black pepper
Instructions
- Preheat oven to 375 F.
- Place carrots on a large half sheet baking pan and add olive oil, garlic, Italian seasoning, salt, and pepper. Toss to combine.
- Arrange the carrots in a single layer and place baking sheet into the preheated oven.
- Bake for 35-40 minutes until tender. Note that you will need to increase the cook time if using larger carrots.
Notes
How to store fresh uncooked carrots: When stored properly, whole raw carrots will stay fresh for up to four weeks. Yes, four weeks! To prolong their shelf-life, you can store them in an airtight container filled with cold water, and replace the water every few days.
How to store roasted carrots: Honey roasted carrots keep in the refrigerator in an airtight container for up to 4 days. I do not recommend freezing them.
How to reheat: Reheat roasted carrots in a 350F preheated oven or air fryer until warmed through, about 5-10 minutes.
What to do with leftovers: You can enjoy leftovers as a side dish, just like you did when you made the recipe. Or you can repurpose them into a Roasted Carrot and Ginger Soup (which can be stored even longer in the freezer!) or a Roasted Carrot Salad.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: garlic and herb roasted carrots, roasted carrots, thanksgiving side dishes, easy carrots, how to roast carrots
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Donna says
What adjustments would you suggest cooking these with a turkey at 350 F? Thank you.
Sam | Ahead of Thyme says
Hi Donna, to cook these at 350 F, roast until tender, about 40-45 minutes or longer depending on how well you would like them done.
Barbara E Horan says
Oh my! I saw the perfect carrots at the store, so i bought them for this recipe. It turned out so well. The flavor was amazing, and my guests all wanted the recipe. My carrots were very skinny so I cut the time by 10 minutes and they were perfect.
★★★★★
Sam | Ahead of Thyme says
That is amazing to hear. So happy you liked the recipe. Thank you for sharing Barbara!
socialoutwork says
Ooo I am so going to try that today, Thanks for sharing!!!
Christopher Burbank, California says
Thank you for the Carrot recipe, My guest's will love them on Easter Sunday!