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Roasted Carrots 3 Ways

High Fiber | Vegetarian | Gluten Free | Kid Friendly

Prep Time: 10 mins

Cook Time: 30 mins

Yield: 4 Servings

You Will Need

  • 2 lbs carrots, wash, peel and cut in a approx. 1⁄2 inch chunks
  • 2 tbsp olive oil
  • Kosher Salt and ground pepper, to taste
  • 2 tsp chopped fresh chives (optional)
  • 2 tsp green onions (optional)
  • 2 tsp fresh rosemary, chopped (optional)
  • 2 tsp parsley, cilantro, or dill (optional)

Spice It Up

  • 1 tsp chili powder
  • 1⁄4 tsp cumin
  • 1⁄2 tsp ground cinnamon

Sweeten It Up

  • 1 tbsp unsalted butter
  • 1 tbsp honey


  • Preheat oven to 400 degrees.
  • Line a large baking sheet with parchment paper.
  • Place the carrots on the baking sheet.
  • Add the olive oil, salt, and a pepper to taste. (If you are spicing it up add spices now.)
  • Toss until the carrots are lightly coated then arrange them in a single layer.
  • Roast until caramelized on edges and easily pierced through with the tip of a knife. About 25-30 minutes, tossing halfway.
  • If making sweet version: While carrots are roasting, melt butter in a small saucepan over medium low heat. Once melted, whisk in honey and keep warm over low heat. Once carrots are cooked, drizzle over and toss to coat.
  • Place in a serving bowl and toss with any combination of fresh herbs.

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