Garlic Roasted Carrots
This is really the best and easiest way to roast carrots. All you need is 5 min prep. It is just that quick and easy! 59.5 calories.
I’ve never really been a fan of carrots, except when I’m munching on baby carrots and dunking them into a pool of Ranch dressing. But after trying these roasted carrots, I’ve learned that these are really the only way to have carrots.
It’s just so easy to whip up with a blend of simple ingredients – olive oil, balsamic vinegar, garlic, thyme, salt and pepper. That’s it. Not to mention the 5 min prep. Sometimes the simplest recipes are truly the best!
Garlic Roasted Carrots
Ingredients
- 24 baby carrots, tops trimmed to 2 inches
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped parsley leaves
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place carrots in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 35-40 minutes, or until tender.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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Hands down the easiest and most flavorful recipe for carrots that I’ve ever tried!
Is it possible to make these a day before? and if so, how do you rewarm them? thanks!
Anyway you can used a crockpot?
I am not a veggie fan at all, but my wife made these carrots for dinner one night and I think they are GREAT. I just love them!
Recipe was delicious, nice and simple to follow. Great flavour on the carrots! I used big tricolour/ heirloom carrots instead of the classic orange ones, and they still worked perfectly! Helpful tip: you can use tricolour carrots instead of baby orange carrots. Cook them the exact same (except maybe cut them if you used big carrots, like me) and will taste equally delicious. I just love the look of tricolour carrots, which is why I used them instead!
Do you use white or dark balsamic.
Used tri-color carrots. I’m not a huge cooked carrot fan but these are AHMAZING and I’m making them again tonight! My only adjustment will be maybe a little less balsamic vinegar but it was delicious as is and is just a personal preference.
Made these as a side at a bbq and everyone loved em! We never really cared for carrots till now so thank you for the delicious recipe we will be making again soon.
I’m wondering if anybody has an approximate weight of carrots (when not using baby carrots). 1 lb? 3lb?
I find that there are about 8-10 medium carrots per pound.
phenomenal! tasted amazing and pops into your mouth just like a french fry- but more flavorful and more healthy. fantastic- try this!
Never REALLY cared for them until now.
VERY GOOD.
Whoa. Just made these tonight. Damn delicious , as advertised! I served them along with a pork roast and mashed potatoes/gravy. I will do that again. So much more flavorful than carrots stewed in meat juice!
The carrots are delicious, love the tang of the Balsamic vinegar.
Wondering if I can substitute garlic powder for the fresh garlic? And if so, how much to use. Prefer to use a cast iron pan to roast the carrots and it led to overcooking the garlic.
I roast the Carrots with Olive Oil, then add herbs, etc to a glaze that is applied after roasting. Finish by roasting carrots for 5 minutes more.
I have made these carrots many times and each time the meat is secondary no matter what it is. The carrotts are always gone no matter if I double or triple the recipe. But here is my question, tonight I will have chicken breasts in the oven at 350 for 30 minutes but the carrots are at 400 for basically the same anount of time. So how do I cook the two together. If I have a turkey or roast they require resting time. This meal does not. Any suggestions?
Throw your carrots in first at 400°for 10 minutes then decrease the temp to 350° for the chicken breasts. Cook chicken breasts for 30 minutes and then take out to rest. If carrots need longer leave in while the chicken is resting, else up the oven again until done. Easy. Good luck
Awesome idea. Easy to get ready well before company arrives. Nice flavour to compliment your meal! Thank you’
I used the ninja to cut my carrots up. I really didn’t measure out the ingredients. I’m not a huge carrot fan, but it was the only fresh vegetables in the house. I don’t like waste. I would give it a 4 1/2 stars. The carrots tasted sweet and I got a little tang from the vinegar. Everyone enjoyed it. I broiled mine at the end too. The seasoning is perfect combo!! Thanks for the recipe.
On the Jewish new year, it is traditional to eat carrots-(long story, not explaining why), and every year I throw out a pot of carrots and honey. I made these with multi-colored carrots and they were delicious!
Making these for thanksgiving ! Do you have to peel these ? Or slice ? I’m SO looking forward to these carrots !
Wondering if you can use frozen carrots?
I recommend using fresh carrots. 🙂
first time having roasted carrots and we loved them! Will do it again for sure.
So good!! A side dish that was a standout. I used rainbow carrots and they were beautiful as well as scrumptious. They were sweet; the sweetness came from the carrots themselves rather than from sugar or honey. And so easy. This will be my go-to for a vegetable. Thanks, Chungah!
Wow, this was fabulous. I will make it again and again and again! 😀
I have a few thoughts. I used carrots and parsnips. The parsnips were even more addictive than the carrots. Definitely recommended.
Second, the recipe calls for “baby carrots”. From the photo, this means spring carrots to me, which will not be much thicker than your pinky finger. If you have bigger carrots (or parsnips as I did), cut them down to that size and it will work great.
Third, if they are burning, your oven may have hot spots. Make sure that they are in the center of the oven, and if that doesn’t work, invest in an oven thermometer and check. It can make a big difference.
Anyhow, thank you for a great recipe.
Hi Dawn.
I’m simply complimenting you for this post. Informative, knowledgeable and uncritical of the recipe as written. Breath of fresh air!
Going to try this for Easter dinner but I have big carrots so will cut smaller. But I have one of those large disposable roasting tins. Would that work okay??
Sure!
Make more than you think, as they will be popular. So easy to make yet so delicious.
Thank you, Neil!
My husband hates all vinegar, so I substituted lemon juice. Broiled instead of baked to get the carrots nice and crispy. They were absolutely delicious. Will definitely make again!
Awesome! What a great way to make it your own! 🙂
So delicious and beyond easy to make! I had to make a quick dinner to take to my partner at work and these paired greatly with the rice and tilapia I cooked up.
Amazing! Easy and delish!
Delish! Everyone loved it – a new Thanksgiving tradition!
I came across this recipe just by mistake and I am so glad I did. This recipe looks absolutely delicious. I am not a fan of carrots either but just reading this recipe has changed my mind.
It’s super yummy!
Love ya
I have 5 lbs of long carrots (that I will peel and cut into smaller pieces). Would you suggest I double the rest of the recipe, or triple? Also, I have to make a few hours ahead of time and travel with them…maybe throw back in the oven before serving? Thanks in advance!
Yes, you can double or triple the recipe as needed! You can also reheat in the oven as needed. Hope that helps!
I have had my fiances families carrots like this and loved them as well as my children. Making yours with dinner tonight. Thank you for sharing!
I just cooked this recipe to my boyfriend, who loves balsamico vinegar. We absolutely loved it! The sweetness of the carrots, the acidity from the vinegar, spices you add for taste.. Overall a great recipe. Garlic was burnt a little but tasted amazing. Thank you so much!
I made this tonight, but I’m not sure if I did something wrong. I used regular carrots (and cut them smaller), but the balsamic vinegar burned and turned them black. Also, they weren’t very soft, despite being in for 40 mins. Any pointers? The house smelled so good, but all I could taste was burnt balsamic 🙁
I’m not really sure, Annie. What kind of pan did you use? Also, I’m a little surprised that the carrots were not cooked through after 40 minutes – that’s a long time!
I used a baking sheet, but now that I think of it, I lined it with foil which is likely why they burned. I was hoping for easy clean up, rather than cook them right on the pan 🙂
They certainly had potential, so I’ll try it again. Wish me luck!
Can I prepare the carrots and green beans the day before? Recipe says serve immediately.
Sandy, this is really best when served immediately.
This was delicious even without the vinegar! We had tried another recipe at 400 (same amt. of time as yours) with seasoning on top and it just didn’t allow the carrots to get soft. We tried your recipe and it was perfect. Thanks again!
I should say it was a powdered Cajun seasoning mix, not lovely herbs from the garden, and it seemed to have an impact on the softening of the carrots. Your recipe is so simple and tasty!
Thanks for sharing a great recipe! I’ve featured it on my blog as a Pinterest MUST!! It really was delicious!
Delicious recipe! The cookie sheet doesn’t need pre-spraying though…the olive oil is enough to keep them from sticking!
HI…I’m wondering if this could somehow be combined with the garlic broccoli recipe? Could you use the same seasonings and then add the broccoli with 10 or so minutes left? If I can use one pan I’d be happy! I love your website – I’ve tried a few recipes and they’re all delicious!
Yes, that sounds like a great idea!
Instead of using olive oil can I use coconut oil and for baking can I use pressure cooker?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Just found these delicious looking carrots through Pinterest. Unfortunately, I am out of balsamic vinegar… would there be something else I could use?
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
Hi I made these this afternoon and they are so good! I only wish I doubled it! So simple but such flavor! Thanks for such a healthy recipe! Didn’t change anything other than using whole carrots that I cut up instead of baby.
Hi. Are the carrots peeled or unpeeled?
I didn’t have to peel my carrots but it really depends on the type of carrots used and your personal preference.
I made this recipe last night and my husband and I devoured these carrots. They are delicious. I used regular size carrots and kept all ingredients the same. Thanks so much for this recipe!
This really is beautiful and I am totally drooling over the flavors! Well done, Chungah!
Wow, what a great photo! And those carrots look scrumptious…. 🙂
Love roasted carrots and the simpler the prep the better.
I’ve never seen prettier vegetables!! Yum!
Gorgeous photos! I need to make these carrots for my family soon!
You are definitely my kind of chef. Everything I have made from your recipes has gone down a real treat..
As far as I am concerned you knock spots off most of these so called fancy chefs giving demos on the television.
These are the best looking carrots I’ve even seen, must try!
I cooked these carrots as a side dish with Sunday dinner today. YUM! They were fantastic! I will definitely be making this again!
These look delicious. Will be perfect to use when I am thinning my garden in the spring.
I have become a huge fan of your website. I appreciate the simplicity of the recipes you post. I find that I print almost 100% of them. I do wish there was a picture of the food on the recipe print page, however. The picture is a wonderful reminder down the road of how good the food looks, rather than just a page of printed ingredients. What I do is go back to your posting and print the page with the cooked food on it, print that page, then cut the picture out and tape it to the recipe page. Other websites include the picture with the recipe and it is so much easier and neater than my technique which is time consuming. Thanks for the wonderful recipes, though, and keep ’em comin’!
Pamela, I used to have that function before – a picture along with the recipe in the printer-friendly version – but after many, many, many complaints, I unfortunately had to disable this function. People seemed to be very unhappy that the recipe no longer printed on 1 page and their ink was wasted!
I save mine as a PDF with the first page being the photo of the dish. I like you love to see the photos of the food. I save them in Evernote. Chungah does such a great job on the photos I like to use them. Sight is one of the senses that we use to enjoy eating. Well done Chungah…love your recipes have done a lot of them and love them.
I copy/paste text to a Word or WordPad doc and then right click on pic and choose Copy Image, paste that with the text and you have a printable one page document to keep in a Recipe folder on the computer and print when ready to make it
Somewhat similar suggestion, post a photo of the recipe on the emails! I want to see the food that sounds so good to get me before I click on the link! Love your recipes. 🙂
Ashley, the images are always used in the emails! 🙂
I love your recipes!!! Everyone I’ve made has been a hit!!
I really enjoy your recipe ideas, and I appreciate that you include nutritional information!
My body seem to not like raw carrots all that much, although I could eat tonnes – they’re so delicious! But this seems like a better option, baking them a little 😀 And they look fantastic with that deep, orange colour 😀
Happy Sunday 🙂 x
I just happened across your blog from somewhere else. I don’t even remember where. But your photos are absolutely delicious, and the recipes sound great too! I’ve already checked off several that I want to make and need to spend more time going through your recipes.
The most gorgeous carrots I’ve ever seen! So pretty!
I was at WF’s earlier this week and bought a salad from their salad bar (mind you this was a smallish vegan salad that somehow managed to cost me $13…eek!) but they had carrots like this roasted and theirs were no where near as pretty as yours!! I mean they were actually kind of wilty and not pretty….they need to come to you for lessons 🙂