18 Flavorful Roasted Carrot Recipes Perfectly Crispy

Roasted carrots are the unsung heroes of the kitchen—sweet, crispy, and endlessly versatile! Whether you’re craving a quick weeknight side, a cozy seasonal dish, or a show-stopping appetizer, these 18 flavorful recipes will transform humble carrots into something extraordinary. From honey-glazed to spicy harissa, get ready to fall in love with this veggie all over again. Let’s dive into the best ways to roast them to perfection!

Honey Glazed Roasted Carrots with Thyme

These tender, caramelized carrots get a sweet-and-savory boost from honey and fresh thyme—a fuss-free side that steals the show.

Ingredients:

• 1 lb whole carrots, peeled and trimmed
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss carrots with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on the prepared sheet.
3. Roast for 20 minutes, then drizzle with 2 tbsp honey and sprinkle with 1 tbsp fresh thyme. Toss gently to coat.
4. Return to oven for 5–7 minutes until glazed and fork-tender, with lightly crisped edges.

The honey forms a glossy, sticky-sweet crust while the thyme keeps it earthy—perfect for balancing rich mains like roast chicken or pork.

Tip: For extra depth, warm the honey slightly before drizzling—it’ll spread more evenly.

Garlic Parmesan Roasted Carrots

These garlic parmesan roasted carrots are the perfect balance of sweet, savory, and crispy—tossed in garlic butter and finished with a golden parmesan crust.

Ingredients:

• 1 lb carrots, peeled and cut into 3-inch sticks
• 2 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, toss carrots with 2 tbsp melted butter, 2 cloves minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme until evenly coated.
3. Spread carrots in a single layer on the baking sheet and roast for 20 minutes.
4. Sprinkle 1/4 cup parmesan cheese over the carrots and roast for another 5–7 minutes until the cheese is golden and the carrots are tender.

The parmesan forms a crispy, savory crust that clings to the caramelized edges of the carrots—making them irresistible straight from the pan.

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely to avoid burning!).

Balsamic Roasted Carrots with Rosemary

These sweet-and-tangy roasted carrots are a showstopper side dish, with caramelized edges and a glossy balsamic glaze that clings to every bite.

Ingredients:

• 1 ½ lbs whole carrots, peeled and halved lengthwise
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp chopped fresh rosemary
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss carrots with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread in a single layer on the baking sheet.
3. Roast for 20 minutes, flipping halfway, until fork-tender.
4. Meanwhile, whisk together 2 tbsp balsamic vinegar, 1 tbsp honey, and 1 tsp rosemary in a small bowl.
5. Drizzle the glaze over the carrots and roast 5 more minutes until sticky and caramelized.

The rosemary-infused glaze transforms humble carrots into a side with restaurant-worthy shine—perfect for impressing guests without fuss.

Tip: For extra depth, reduce the balsamic mixture in a saucepan for 2 minutes before drizzling.

Spicy Maple Roasted Carrots

These sweet-and-spicy roasted carrots are a crowd-pleaser, with just enough heat to balance the maple’s cozy sweetness.

Ingredients:

• 1 lb carrots, trimmed and halved lengthwise
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss carrots with 2 tbsp olive oil, 2 tbsp maple syrup, 1 tsp smoked paprika, 1/2 tsp cayenne, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread in a single layer on the prepared sheet. Roast for 25–30 minutes, flipping halfway, until tender and caramelized at the edges.
4. Sprinkle with 1 tbsp fresh parsley before serving.

The magic here? The cayenne’s kick lingers just long enough to make the maple glaze taste even richer.

Tip: For extra crispiness, space the carrots farther apart on the baking sheet—crowding steams them instead of roasting!

Herb Crusted Roasted Carrots

These Herb Crusted Roasted Carrots are a simple yet elegant side dish, with a crispy, fragrant herb topping that transforms humble carrots into something special.

• 1 lb carrots, peeled and halved lengthwise
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp panko breadcrumbs
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1 tsp chopped fresh rosemary
• 1 garlic clove, minced
• 1 tbsp grated Parmesan cheese

1. Preheat oven to 400°F. Toss carrots with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange in a single layer on a baking sheet.
2. Roast for 20 minutes, flipping halfway, until carrots are tender but still slightly firm.
3. Meanwhile, combine panko, parsley, thyme, rosemary, garlic, Parmesan, and remaining 1 tbsp olive oil in a small bowl.
4. Sprinkle the herb mixture evenly over the carrots and return to the oven for 5–7 minutes until the topping is golden and crispy.

The panko-herb crust adds a delightful crunch and savory depth, making these carrots feel restaurant-worthy with minimal effort.

Tip: For extra flavor, drizzle with a little honey before serving.

Roasted Carrot and Ginger Soup

This silky-smooth soup balances the natural sweetness of roasted carrots with a spicy kick of fresh ginger—comfort in every spoonful.

Ingredients:

• 2 lbs carrots, peeled and chopped into 1-inch pieces
• 1 large yellow onion, roughly chopped
• 3 tbsp olive oil, divided
• 1 tbsp freshly grated ginger
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup full-fat coconut milk (plus extra for drizzling)
• 1 tbsp maple syrup

Instructions:

1. Preheat oven to 400°F. Toss carrots and onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 30 minutes, stirring halfway, until caramelized at the edges.
2. In a large pot, heat remaining 1 tbsp olive oil over medium. Sauté ginger and garlic for 1 minute until fragrant. Add roasted vegetables, vegetable broth, and maple syrup. Bring to a simmer, then cook uncovered for 15 minutes.
3. Blend with an immersion blender (or in batches in a countertop blender) until ultra-smooth. Stir in coconut milk. Taste and adjust salt if needed.

The double-hit of ginger—fresh and roasted—gives this soup a subtle heat that lingers beautifully. Drizzle with extra coconut milk for a restaurant-worthy finish.

Tip: For extra depth, swap 1 cup of broth for water and add a Parmesan rind while simmering (remove before blending).

Roasted Carrot Hummus

This vibrant hummus gets a sweet, earthy twist from roasted carrots, making it a standout dip for your next gathering or snack time.

Ingredients:

• 3 medium carrots, peeled and chopped into 1-inch pieces
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp smoked paprika (plus extra for garnish)
• 2–3 tbsp cold water (as needed for consistency)

Instructions:

1. Preheat oven to 400°F. Toss carrots with 1 tbsp olive oil and roast for 25 minutes, until tender and lightly caramelized.
2. In a food processor, blend roasted carrots, chickpeas, tahini, remaining 1 tbsp olive oil, lemon juice, garlic, cumin, salt, and smoked paprika until smooth. Scrape down the sides as needed.
3. With the processor running, drizzle in cold water, 1 tbsp at a time, until the hummus reaches your desired consistency.
4. Transfer to a bowl, drizzle with olive oil, and sprinkle with smoked paprika. Serve with pita or veggie sticks.

The roasted carrots add a subtle sweetness and velvety texture that pairs perfectly with the smoky paprika—this hummus disappears fast!

Tip: For extra depth, toast the cumin in a dry skillet for 30 seconds before adding it to the processor.

Roasted Carrot and Quinoa Salad

This vibrant salad combines sweet roasted carrots with nutty quinoa and a zesty lemon dressing for a dish that’s as satisfying as it is colorful.

Ingredients:

• 1 lb carrots, peeled and sliced into 1/2-inch rounds
• 1 cup uncooked quinoa, rinsed
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/4 cup chopped fresh parsley
• 2 tbsp crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 400°F. Toss carrots with 1 tbsp olive oil, 1/4 tsp salt, and black pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and caramelized.
2. Meanwhile, cook quinoa according to package instructions. Fluff with a fork and let cool slightly.
3. In a small bowl, whisk together remaining 1 tbsp olive oil, lemon juice, honey, and remaining 1/4 tsp salt.
4. In a large bowl, combine quinoa, roasted carrots, and parsley. Drizzle with dressing and toss gently. Top with feta if using.

The contrast of warm roasted carrots with cool quinoa and bright lemon makes this salad a standout—perfect for meal prep or a light lunch.

Tip: For extra crunch, sprinkle with toasted pumpkin seeds before serving.

Roasted Carrot and Chickpea Stew

This hearty stew combines sweet roasted carrots and creamy chickpeas in a warmly spiced tomato broth—comfort food that’s as nourishing as it is flavorful.

Ingredients

• 1 lb carrots, peeled and cut into 1-inch chunks
• 1 (15-oz) can chickpeas, drained and rinsed
• 3 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 (14.5-oz) can diced tomatoes
• 2 cups vegetable broth
• 1 tbsp maple syrup
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions

1. Preheat oven to 425°F. Toss carrots and chickpeas with 2 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp coriander, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until carrots are tender.
2. Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Add diced tomatoes (with juices), vegetable broth, and maple syrup. Bring to a simmer, then reduce heat and cook for 10 minutes.
4. Stir in roasted carrots and chickpeas. Simmer for 5 more minutes to blend flavors. Taste and adjust salt if needed.
5. Serve warm, topped with fresh cilantro.

The maple syrup adds a subtle sweetness that balances the smoky spices, while roasting the carrots deepens their natural flavor. Tip: For extra creaminess, swirl in a spoonful of coconut milk just before serving.

Roasted Carrot and Sweet Potato Mash

This vibrant mash brings out the natural sweetness of roasted carrots and sweet potatoes, with a hint of warm spice for extra coziness.

Ingredients:

• 1 lb carrots, peeled and chopped into 1-inch chunks
• 1 lb sweet potatoes, peeled and chopped into 1-inch chunks
• 3 tbsp olive oil, divided
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1/4 cup heavy cream (or milk for a lighter option)
• 1 tbsp pure maple syrup

Instructions:

1. Preheat oven to 400°F. Toss carrots and sweet potatoes with 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet.
2. Roast for 30 minutes, flipping halfway, until tender and lightly caramelized.
3. Transfer to a food processor or bowl. Add 2 tbsp butter, 1/4 cup heavy cream, 1 tbsp maple syrup, and remaining 1 tbsp olive oil. Blend or mash until smooth but slightly textured.
4. Adjust salt to taste and serve warm.

The maple syrup and smoked paprika add a subtle smokiness that balances the natural sweetness—no one will guess it’s this simple!

Tip: For extra richness, swirl in a spoonful of goat cheese before serving.

Roasted Carrot and Beetroot Medley

This roasted carrot and beetroot medley is a vibrant, earthy side dish that caramelizes beautifully in the oven—perfect for adding a pop of color and sweetness to any meal.

• 4 medium carrots, peeled and cut into 1-inch chunks
• 3 medium beetroots, peeled and cut into 1-inch wedges
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss carrots and beetroots with 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30–35 minutes, stirring halfway, until tender and caramelized at the edges.
4. Transfer to a serving dish and sprinkle with 1 tbsp chopped parsley.

The maple syrup enhances the natural sweetness of the veggies while the cumin adds a warm, smoky depth—no one will guess how simple it is!

Tip: For extra crunch, sprinkle with toasted walnuts or crumbled feta before serving.

Roasted Carrot and Feta Tart

Roasted Carrot and Feta Tart

This savory tart is a showstopper with sweet roasted carrots, tangy feta, and a flaky crust—perfect for brunch or a light dinner.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 lb carrots, peeled and sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz crumbled feta cheese
• 1 tbsp chopped fresh thyme
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. On a lightly floured surface, roll out the puff pastry into a 10×12-inch rectangle. Transfer to a parchment-lined baking sheet and prick all over with a fork. Chill for 10 minutes.
2. Toss carrots with 2 tbsp olive oil, 1 tsp honey, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a separate baking sheet. Roast for 20 minutes, stirring halfway, until tender and caramelized.
3. Brush the puff pastry with beaten egg, leaving a 1-inch border. Sprinkle with 4 oz feta and 1 tbsp thyme, then arrange roasted carrots on top. Bake for 20–25 minutes until the crust is golden and puffed.

The contrast of the buttery crust, creamy feta, and sticky-sweet carrots makes every bite irresistible. Serve warm or at room temperature!

Tip: For extra crunch, sprinkle toasted walnuts over the tart before baking.

Roasted Carrot and Lentil Curry

This cozy curry balances sweet roasted carrots with earthy lentils and warm spices—comfort food that’s as nourishing as it is flavorful.

Ingredients

• 1 lb carrots, peeled and cut into 1-inch chunks
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1 tbsp grated fresh ginger
• 3 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 1 (14-oz) can coconut milk
• 2 cups vegetable broth
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions

1. Preheat oven to 425°F. Toss carrots with 1 tbsp olive oil, 1/2 tsp salt, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and caramelized.
2. Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 tbsp ginger and 3 minced garlic cloves; sauté for 1 minute until fragrant. Stir in lentils, 2 cups broth, and 1 (14-oz) can coconut milk. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until lentils are tender.
3. Fold in roasted carrots and 1 tbsp lime juice. Simmer for 5 minutes to meld flavors. Season with remaining 1/2 tsp salt.
4. Garnish with fresh cilantro and serve warm.

The roasted carrots add a caramelized depth that makes this curry stand out—no bland veggies here! For extra creaminess, stir in a spoonful of plain yogurt just before serving.

Tip: Swap lentils for chickpeas if you’re short on time—just simmer for 10 minutes instead.

Roasted Carrot and Kale Pasta

This hearty pasta dish combines sweet roasted carrots with earthy kale for a vibrant, veggie-packed meal that feels indulgent yet wholesome.

Ingredients:

• 8 oz. fusilli or penne pasta
• 3 large carrots, peeled and cut into 1/2-inch coins
• 3 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 4 cups chopped kale (stems removed)
• 2 tbsp lemon juice
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts

Instructions:

1. Preheat oven to 400°F. Toss carrots with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, and smoked paprika. Roast for 25 minutes, flipping halfway, until caramelized.
2. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
3. In a skillet, heat remaining 1 tbsp olive oil over medium. Add kale and sauté for 3 minutes until wilted. Stir in lemon juice, remaining 1/2 tsp salt, and 1/4 tsp black pepper.
4. Combine pasta, roasted carrots, kale, and Parmesan in the pot. Toss with reserved pasta water as needed to create a light sauce.
5. Top with pine nuts before serving.

The smoky-sweet carrots and bright lemon-kale combo make this pasta pop with contrasting flavors, while pine nuts add a satisfying crunch.

Tip: For extra richness, drizzle with a bit of browned butter instead of olive oil in step 3.

Roasted Carrot and Avocado Toast

This vibrant toast combines sweet roasted carrots with creamy avocado for a hearty, nutrient-packed breakfast or snack that feels indulgent yet wholesome.

Ingredients:

• 2 medium carrots, peeled and sliced into 1/4-inch rounds
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 ripe avocado, mashed
• 1 tbsp lime juice
• 2 slices sourdough bread, toasted
• 1 tbsp crumbled feta cheese (optional)
• 1 tsp honey
• Fresh cilantro leaves, for garnish

Instructions:

1. Preheat oven to 400°F. Toss carrots with 1 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until tender and caramelized.
2. While carrots roast, mash avocado with 1 tbsp lime juice and a pinch of salt.
3. Toast sourdough bread until golden. Spread mashed avocado evenly on each slice, then top with roasted carrots.
4. Drizzle with 1 tsp honey, sprinkle with 1 tbsp feta (if using), and garnish with cilantro.

The contrast of warm, spiced carrots against cool avocado and tangy feta makes every bite exciting. The honey adds just the right touch of sweetness to tie it all together.

Tip: For extra crunch, sprinkle toasted pumpkin seeds on top!

Roasted Carrot and Walnut Dip

This creamy, slightly sweet dip gets its richness from roasted carrots and toasted walnuts—perfect for spreading on crusty bread or pairing with crunchy veggies.

Ingredients:

• 1 lb carrots, peeled and cut into 1-inch chunks
• 1/2 cup raw walnuts
• 3 tbsp extra-virgin olive oil, divided
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/2 tsp kosher salt
• 2 tbsp fresh lemon juice
• 1 small garlic clove, minced
• 2 tbsp water (plus more as needed)

Instructions:

1. Preheat oven to 400°F. Toss carrots with 1 tbsp olive oil, cumin, smoked paprika, and 1/4 tsp salt. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and caramelized at the edges.
2. Meanwhile, toast walnuts in a dry skillet over medium heat for 5 minutes, stirring often, until fragrant. Let cool slightly.
3. In a food processor, blend roasted carrots, walnuts, remaining 2 tbsp olive oil, lemon juice, garlic, remaining 1/4 tsp salt, and 2 tbsp water until smooth. Add more water, 1 tbsp at a time, if needed for a dip-like consistency.

The smoky-sweet depth of roasted carrots pairs magically with the earthy crunch of walnuts—this isn’t your average hummus! Serve warm or at room temperature for the best flavor.

Tip: For extra tang, swirl in a spoonful of Greek yogurt just before serving.

Roasted Carrot and Pumpkin Risotto

This creamy risotto gets a cozy upgrade with sweet roasted carrots and pumpkin, finished with a hint of sage for that perfect autumnal hug in a bowl.

Ingredients:

• 1 cup Arborio rice
• 3 cups low-sodium vegetable broth, kept warm
• 1 cup diced pumpkin (½-inch cubes)
• 1 cup diced carrots (½-inch cubes)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter
• ½ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• 1 tbsp chopped fresh sage
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Toss pumpkin and carrots with 1 tbsp olive oil, ¼ tsp salt, and ⅛ tsp black pepper. Roast for 20 minutes until tender and lightly caramelized.
2. Heat remaining 1 tbsp olive oil and butter in a large skillet over medium heat. Sauté onion for 3 minutes until translucent, then add garlic and cook for 30 seconds until fragrant.
3. Add Arborio rice, stirring to coat. Toast for 2 minutes, then pour in ½ cup warm broth. Stir frequently until absorbed. Repeat, adding broth ½ cup at a time, until rice is al dente (about 20 minutes total).
4. Fold in roasted vegetables, sage, remaining ¼ tsp salt, and ⅛ tsp black pepper. Remove from heat and stir in Parmesan. Taste and adjust salt if needed.

The roasted veggies add pops of sweetness against the savory Parmesan, while the slow-stirred rice stays luxuriously creamy—no constant babysitting required!

Tip: For extra richness, swap ½ cup broth for dry white wine in step 3.

Roasted Carrot and Orange Glaze

These roasted carrots get a glossy, citrusy upgrade with a simple orange glaze that caramelizes into sticky-sweet perfection.

Ingredients:

• 1 lb carrots, peeled and cut into 3-inch sticks
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh orange juice
• 2 tbsp honey
• 1 tbsp butter
• 1/2 tsp ground cumin

Instructions:

1. Preheat oven to 400°F. Toss carrots with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes, flipping halfway.
2. Meanwhile, simmer orange juice, honey, butter, and 1/2 tsp cumin in a small saucepan over medium heat for 3-4 minutes until slightly thickened.
3. Brush glaze over carrots and roast 5 more minutes until glossy and caramelized at the edges.

The glaze’s bright acidity balances the carrots’ natural sweetness, while cumin adds a subtle earthy depth—no one will guess it’s just 5 ingredients!

Tip: For extra zing, add 1/2 tsp orange zest to the glaze.

Conclusion

With 18 delicious roasted carrot recipes, there’s something here for every taste—sweet, savory, or spicy! We hope you find a new favorite to add to your meal rotation. Don’t forget to share which recipe you loved most in the comments and pin this roundup for later. Happy roasting!