These garlic roasted carrots have caramelized edges, tender centers, and a fragrant garlic finish, and they need only six ingredients and about 40 minutes. The carrots roast on one sheet pan, so cleanup is quick.
Cutting the carrots on the diagonal gives them more surface area to brown, and adding the garlic partway through keeps it golden instead of bitter. They make an easy side for roast chicken, steak, or a seasonal plate.
Table of Contents
Why This Garlic Roasted Carrots Recipe Works
High heat draws out the natural sugars in carrots, so they brown and taste sweet with no added sweetener.
Cutting the carrots into equal diagonal pieces means they all finish at the same time, with browned edges and soft centers.
Adding the garlic after the first 20 minutes keeps it from burning, while still letting it flavor the oil that coats the carrots.
Ingredients for Garlic Roasted Carrots
- 2 lb carrots, peeled and ends trimmed
- 2 tbsp olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped, for garnish
Carrots: Choose medium carrots of similar thickness, about 1 inch wide at the top. Very thin carrots burn before they soften.
Olive oil: Two tablespoons coat the carrots lightly and help them brown. Too much oil makes them greasy instead of crisp at the edges.
Salt and pepper: Kosher salt spreads evenly and seasons the surface. Black pepper adds a mild bite.
Garlic: Mince it finely so it blends into the oil. A microplane or garlic press gives the smoothest result.
Parsley: Fresh parsley adds color and a clean, grassy finish. Dried parsley will not give the same effect.
How to Make Garlic Roasted Carrots
1. Heat the oven. Preheat the oven to 425 degrees F.
2. Cut the carrots. Slice the carrots on the diagonal into 2 inch pieces, making them about the same thickness so they cook evenly.
3. Season. Spread the carrots on a large rimmed baking sheet, drizzle with the olive oil, sprinkle with the salt and pepper, and toss until evenly coated.
4. Roast the first round. Roast for 20 minutes, until the carrots are starting to brown on the bottoms.
5. Add the garlic. Pull the pan out, push the carrots to one side, add the garlic to the open space, and toss everything together.
6. Finish roasting. Roast for 10 more minutes, until the carrots are tender and caramelized. Toss in the garlicky oil, top with parsley, and serve.
How to Serve Garlic Roasted Carrots
Serve these carrots hot as a side for a roast dinner such as slow cooker pot roast. They also pair well with fish, like air fryer honey garlic salmon, and with a pot of creamy garlic Parmesan orzo. Add a basket of honey butter dinner rolls to complete the plate.
How to Store and Reheat Garlic Roasted Carrots
Cool leftovers within 2 hours and refrigerate in an airtight container for 3 to 4 days. Reheat on a baking sheet in a hot oven at 400 degrees F for 10 to 15 minutes to bring back some crispness, or warm them in a skillet. Roasted carrots lose their texture when frozen, so keep them in the refrigerator instead.
Tips and Variations for Garlic Roasted Carrots
Use a big pan. Crowded carrots steam instead of roast, so spread them in a single layer or use two pans.
Dry the carrots. Pat washed carrots dry before oiling so they brown rather than steam.
Add sweetness. Drizzle 1 tablespoon of honey or maple syrup over the carrots before roasting for a glazed finish.
Try other herbs. Toss in fresh thyme or rosemary leaves with the oil.
Add acid. Finish with a squeeze of lemon juice for a bright flavor.
Cut evenly. Match the thickness of every piece so cooking is consistent.
Check early. Ovens vary, so check the carrots at the 25 minute mark and extend the time if needed.
Wash produce well. For general guidance on handling fresh produce, see this Texas A&M AgriLife Extension brochure.
Frequently Asked Questions About Garlic Roasted Carrots
How long do garlic roasted carrots take in the oven?
They take about 30 minutes at 425 degrees F, with the garlic added after the first 20 minutes. Thicker carrots may need 5 extra minutes.
Can I make garlic roasted carrots ahead?
Yes. Roast them up to 1 day ahead and reheat on a baking sheet at 400 degrees F for 10 minutes. Add the parsley after reheating.
Do I need to peel the carrots for garlic roasted carrots?
Peeling gives the ideal flavor and texture. If your carrots are very fresh and thin skinned, scrub them well instead.
Can I use baby carrots?
Yes. Use about 2 pounds of whole baby carrots and roast them the same way, though they brown less than cut carrots.
Can I use other vegetables?
Yes. Parsnips and sweet potatoes roast well with the same method, though sweet potatoes cook a little faster.
Garlic Roasted Carrots
Equipment
- Rimmed Baking Sheet
- vegetable peeler
- Sharp knife
Ingredients
Main Ingredients
- 2 lb carrots peeled and ends trimmed
- 2 tbsp olive oil
- ¾ tsp kosher salt
- ½ tsp black pepper
- 2 cloves garlic minced
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Preheat. Set the oven to 425 degrees F. Cut. Cut the carrots on a slant into 2 inch lengths.
- Coat. Arrange on a baking sheet, add the oil, salt, and pepper, and toss well.
- Roast. Roast for 20 minutes, until browned underneath.
- Add garlic. Push the carrots aside, add the garlic, and stir it into the pan oil.
- Finish. Roast 10 more minutes until tender and caramelized, then toss in the garlicky oil.
- Garnish. Sprinkle with parsley and serve hot.
