Simple roasted carrots get an upgrade with this easy recipe! Think deliciously tender carrots with perfectly charred, golden edges every time.
To me, the perfect roasted carrot recipe hinges on two things, regardless of whether the carrots are seasoned with turmeric and harissa, sumac and lemon zest, or simply salt and pepper. First, the carrots should be incredibly tender, with an almost custard-like center. Second, you need good caramelization. Without it, you risk crossing over into mushy territory–and I hate to even write that word!
And with their golden exterior and velvety center, these never-mushy roasted carrots have sweet potato fry vibes. What’s not to love?
What’s more: this roasted carrots recipe could not be easier. Your hot sheet pan does most of the work for you! With tangy sumac, fresh lemon zest, and savory garlic powder to balance their natural sweetness, this recipe takes no shortcuts when it comes to flavor. It’s sure to become your new go-to side!
Table of Contents
Ingredients for this Oven Roasted Carrots Recipe
To make perfectly crispy oven roasted carrots you really only need four things: Oil, salt, pepper, and carrots. You can happily keep it at that, but I love to dress it up with a few seasonings for a Mediterranean flair.
- Carrots: Grab large carrots if you can find them. Their bigger surface area gets nicely charred and caramelized.
- Oil: A high quality extra virgin variety makes a big difference in terms of flavor. Read all about cooking with olive oil in our guide, and find my favorite hand-selected Mediterranean olive oils at our shop.
- S&P: Salt and pepper are essential for enhancing flavor.
- Sumac: Sumac is a household spice in the Mediterranean—you can learn all about it in our, “What is Sumac?” guide. Its bright lemony flavor balances the sweetness of the roast carrots. You can find it in the spice section of select grocery stores, or online at our shop.
- Garlic powder: Adds a savory element.
- Lemon zest: Adds freshness and tang.
- Parsley: Used as a garnish, fresh parsley adds freshness and a nice pop of color.
How to Roast Carrots
Rather than keeping the carrots whole, I cut them at a diagonal. This allows plenty of contact with the hot pan to make a nice crust. Covering them with foil in the first half gets that deliciously soft center. Finally, removing the foil at the end caramelizes and lightly chars the exterior.
- Get ready. Position a rack in the center of your oven and heat to 425°F.
- Prep the carrots. Trim off the stems off of 2 pounds of carrots (save the tops to make carrot top pesto). Peel and slice on the diagonal into 2-inch pieces (this gives you a larger surface for charring).
- Season the carrots. Add the slices to a large mixing bowl, along with 3 tablespoons olive oil, 1/2 teaspoon garlic powder, 1 teaspoon sumac, and a big pinch of salt and pepper (about 1/2 to 3/4 teaspoon each). Toss to coat. Spread onto a large sheet pan in one single layer so that each carrot slice is touching the surface of the pan.
- Soften the carrots. Cover the pan tightly with foil and roast, covered on the center rack until the carrots are just tender, about 20 minutes.
- Char the carrots. Carefully uncover the pan, toss the carrots, and return to the oven. Roast, uncovered, until the carrots are nicely charred, about 20 to 25 minutes.
- Finish and serve. As soon as you remove the carrots from the heat, sprinkle on the remaining 1 teaspoon of sumac and give everything a good toss in the pan. Transfer to a serving plate and garnish with lemon zest and fresh parsley.
What to Serve with Oven Roasted Carrots
These oven roasted carrots’ sweet and slightly citrusy flavor are a perfect match for savory roast meat and a crisp green salad. For a leisurely weeknight, roast chicken thighs in your oven at the same time. For a fancy date night or dinner party, throw the carrots in your oven as you grill lamb chops (perhaps with a glass of red wine in-hand).
A crunchy salad works best to contrast the tender roasted carrots. In the warmer months, cucumber tomato salad is my easy go-to. When tomatoes aren’t their best, try a crisp lemon parmesan lettuce salad or maroulosalata (Greek lettuce salad).
More Roast Carrot Recipes
Mediterranean Diet Recipes
Simple Roasted Carrots Recipe
Sides and Small Plates
Roasted Rainbow Carrots with Dukkah, Garlicky Yogurt and Mint
Dips and Condiments
Roasted Carrot Hummus with Spicy Harissa
Soups and Stews
Roasted Carrot Soup
Browse all Mediterranean recipes.
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Try our all-natural Sumac!
This tangy, smokey, slightly sour spice is just what you need to give your roasted carrots extra zing.
Oven Roasted Carrots with Sumac
Ingredients
- 2 pounds large carrots
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 2 teaspoons sumac (optional)
- Kosher salt
- Black pepper
- Zest of 1 lemon, for garnish (optional)
- 2 tablespoons finely chopped parsley, for garnish (optional)
Instructions
- Get ready. Position a rack in the center of your oven and heat to 425°F.
- Prep the carrots. Trim off the stems, peel, then slice into 2-inch pieces on the diagonal (this gives you a larger surface for charring). Add to a large mixing bowl and toss with the olive oil, garlic powder, half of the sumac (if using), and a big pinch of salt and pepper (about 1/2 to 3/4 teaspoon each).
- Soften the carrots. Spread the carrots on a large sheet pan in one single layer so that each carrot slice is touching the surface of the pan. Cover the pan tightly the pan with foil, tenting so it does not touch the carrots. Roast, covered on the center rack until the carrots are just tender, about 20 minutes.
- Char the carrots. Carefully uncover the pan, toss the carrots, and return to the oven. Roast, uncovered, until the carrots are nicely charred, about 20 to 25 minutes.
- Finish and serve. As soon as you remove the carrots from the heat, sprinkle on the remaining 1 teaspoon of sumac and give everything a good toss in the pan. Transfer the carrots to a serving plate and garnish with the lemon zest and fresh parsley.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and sumac used in this recipe.
- If you have particularly large carrots, you may need to use two sheet trays. Roasting the carrots in one layer is essential–it will allow them to char and caramelize without getting steamed and limp.
Nutrition
*This post has recently been updated with new information for readers’ benefit.
Hi there,
is it possible to make this ahead of time and then reheat or is that a bad idea?
thank you,
Mary
Hi, Mary. We’ve never tried this, but I think it could work. After you make them, allow them to cool and then store them in an airtight container in the fridge. To reheat, spread the carrots out in a single layer on a baking sheet and warm them in the oven at about 325 degrees F until heated through.
thank you so much! if I am successful I will try to send a comment back.
These were easy to make and delicious. I served them with grilled lamb on
Easter Sunday.
We raise our veggies and our carrot are always our prized winter vegetable! Your recipe intrigued me because it was so simple and easy to make. The sumac was more than complimentary to the carrots!! My gosh woman, this recipe is so magnificent! I cant stop making it!
Yay! So glad it was such a hit for you, Pam!
These were absolutely delicious!
These roasted carrots were easy to throw together and cook on a busy weeknight! I served them with your delicious baked chicken legs recipe and a simple green salad. I accidentally added all the sumac and missed the instructions of dividing and adding a bit after roasting, but still came out tasty. 😊 I also added some toasted pine nuts to garnish.