Roasted Whole Carrots

Name: Roasted Whole Carrots
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 lbs whole carrots; 2 tbsp olive oil; 2 tbsp honey; 1 tsp sea salt; 1-2 sprig fresh thyme

Oven roasted whole carrots is an easy, delicious and elegant way to prepare carrots. Coated in olive oil, honey, fresh thyme and sea salt, these whole carrots are baked in the oven so they are soft with a slight crunch, and taste fresh and flavorful.

Not only are these roasted whole carrots an impressive vegetable side dish to complement your meal, it is also a one-pan recipe and requires minimal clean up. They simply shine on a platter without a lot of work!

A plate of colorful whole roasted carrots

Looking for more yummy vegetable side dishes? Check these out as well: Honey Roasted Brussels Sprouts with Bacon, Garlic Sautéed Spinach, Broccoli au Gratin, Roasted Zucchini with Garlic Parmesan and Oven Roasted Corn on the Cob.

Table of Contents

Oven baked whole carrots

There are so many delicious ways to make carrots. From Carrot Ribbon Salad to Candied Carrots to Carrot Raisin Salad, it’s such a versatile veggie that shines in so many ways.

I recently started roasting whole carrots, and I am loving how simple the process is and how amazing the carrots taste. To all my carrot loves out there: you are going to love this roasted whole carrots dish!

Our roasted whole carrots are lightly seasoned with just honey, salt and herbs to enhance its natural sugars but not overpower the flavors of the carrots, and baked just long enough to softened but still maintain a slight crunch. Translation: not soggy.

If you are looking to entertain or host a family meal, these roasted whole carrots also makes for a presentable and lovely dish. They look as beautiful on a serving plate as they are delicious.

In short, here’s why you should make these roasted whole carrots:

Minimal effort – much less work on your part than slicing them into smaller pieces. All you need to do is scrub the carrots clean, peel, season and bake them. The whole process takes under 30 minutes.
Minimal ingredients – using only 5 pantry-friendly ingredients ingredients.
Clean up is a breeze: line your pan with aluminum foil and toss it away when you are done. Vòila!
Very yummy – although roasted whole carrots is simple to make, it’s also delicious. Honey and sea salt give this dish a good balance of sweet and savory, pair well with the carrots, and bring out the best of its flavors and textures.
Lovely presentation – roasting whole carrots without slicing them preserves their natural look, and gives your dish a rustic, elegant look. Perfect for dinner parties, Thanksgiving, Christmas, and Easter holidays.
Healthy: Carrots are healthy in nature, and we just add a touch of honey and herbs to it
Make ahead – A perfect option to make ahead and reheat in oven or microwave when ready to serve.

Top down view of an oval plate of colorful whole carrots.

If you prefer to slice your carrots, I also shared my Garlic Honey Roasted Carrots where carrots are sliced in coin shaped, seasoned and then oven baked.

Ingredients

Here are the ingredients I am using to make my roasted whole carrots:

whole carrots – we are using a 2 lbs bag of carrots, either the regular orange carrots or an assortment of colorful carrots. Colorful carrots taste very similar to orange carrots. I typically prefer thinner smaller carrots when roasting my carrots whole, but if you have larger carrots, slice them into half lengthwise.
olive oil – you can also use avocado oil, vegetable oil, canola oil, or your favorite neutral cooking oil.
honey – use good quality honey for best taste. This will give your carrots a touch of sweetness, and it also helps it brown up a bit in the oven. Maple syrup is a good substitute.
sea salt – to balance out the sweetness and open up the flavors
fresh thyme – I highly recommend using fresh thyme for optimal flavor, but dried thyme works as well

As promised, the list is short and sweet, but each ingredient plays an important role in bringing out the beauty of these roasted whole carrots.

How to roast whole carrots

Step 1: Wash and Prep carrots

When making roasted whole carrots, or any carrot (veggie) dishes for that matter, always wash your carrots!

Place those carrots under running water and use your hands to scrub them to remove the dirt on the carrots.

Then peel them. I find that peeling them make the roasted whole carrots taste better.

If the stalks are still on the carrots, you do not have to remove them as long as you wash them well. If you prefer to remove them, that is fine as well.

If you end up with larger carrots, slice them into half lengthwise so they cook easily.

Step 2: Season carrots

Place your carrots on a greased baking sheet lined with parchment paper or aluminum foil for easily cleanup. Avoid overlapping carrots.

In a small bowl, combine olive oil, honey, and sea salt. Just a whisk or spatula to stir to combine.

Then use a brush to brush on the oil and seasoning mixture all over the carrots, or you can drizzle them all over the carrots and use your hands to toss them.

Brushing oil and seasoning onto whole carrots

Then place a few twigs of fresh thyme all over the top of the carrots right before sending it into the oven.

Step 3: Roast carrots

Carrots will take about 20-30 minutes to bake under a a temperature of 400℉.

Depending on the size of the carrots, how soft or crunchy you prefer your carrots, roasting time may vary.

Check at the 20 minute mark to see if roasted whole carrots have reached desired doneness, and bake for longer if needed.

Whole carrots with fresh thyme on top after it has been roasted in the oven

After they are done, roasted whole carrots should be fork tender, and soft enough to slice easily with a knife, but still produce a slight crunch when you bite into it.

Carrots should be coated in a sweet and savory glaze infused with the scent of fresh thyme.

Serve in on a platter and garnish with some parsley to make the color pop even more (if desired).

These roasted whole carrots should take about 30 minutes from start to finish, and is such a delicious, healthy and elegant side dish to your favorite dishes from chicken to pasta to turkey to shrimp.

An oval platter filled with whole orange, yellow and purple carrots

Variations and Substitutions

I wanted to share a basic yet flavorful way to make these roasted whole carrots. There are however, other ingredients you can substitute or add to your carrots if you desire:

olive oil: use other neutral oils such as avocado oil (high boiling point), butter, vegetable oil or canola oil.
fresh thyme: use a different fresh herb or add on another herb: dill, rosemary, sage, parsley, or oregano work great with carrots as well.
honey: instead of honey, brown sugar or maple syrup works great as well
Other spices to add: garlic, cinnamon, cumin etc.

Storage and Reheating Instructions

To store roasted whole carrots, place them in an airtight container and store them in the refrigerator for up to 5 days. You can reheat leftover carrots using the microwave, or roast them covered in the oven (350℉ for 20-25 minutes).

Tips and Tricks

Choose Uniform Carrots: Select carrots that are similar in size and thickness so they cook evenly. If needed, cut thicker, larger carrots in half lengthwise.
Peel for Best Texture: While you can skip peeling if you thoroughly wash the carrots, peeling removes any residual dirt and pesticides, and also improves the texture of the roasted carrots.
Line Baking Sheet: Use aluminum foil or parchment paper to line your baking sheet for an easier cleanup and to prevent sticking.
Always Oil First: Toss carrots well in olive oil (or another cooking oil) to prevent burning while roasting.
Don’t Crowd the Pan: Arrange carrots in a single layer without overlapping to ensure they roast rather than steam.
High Heat for Caramelization: Roast at 400°F or higher for optimal caramelization, flipping halfway through to evenly brown both sides.
More flavors: Before serving, taste carrots and if the flavors are flat, consider a squeeze of lemon juice or a sprinkle of finishing salt to open up the flavors

Frequently Asked Questions

Can I use other carrots such as baby carrots, or cut them into chunks?

Yes you absolutely can. Roasting time will probably be shorter. Refer to my Garlic Honey Carrots for cook time for smaller carrots

Would it be ok to not peel the carrots?

I think these whole roasted carrots taste better with peeled carrots so I would highly recommend it! However, as long as you wash the carrots clean and bake them, there shouldn’t be anything wrong health-wise to eat unpeeled carrots.

How do I make my carrots softer or more crunchy?

For softer carrots, bake them closer to the 30-minute mark; for crunchier carrots, bake them closer to the 20-minute mark. Do keep in mind that these are merely estimated times, depending on the size of your carrots, oven temperature and personal preferences, you may need to roast your whole carrots for a shorter or longer time. Adjust accordingly, and check on it frequently!

Can you freeze cooked carrots?

Absolutely! They freeze well. Defrost them completely before reheating and enjoying them.

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