Roasted Carrots

Tossed with honey and aromatic spices, these oven roasted carrots are a flavorful side dish. Perfect for both special occasions and busy weeknights!

Roasted carrots

To me, roasted carrots are the perfect veggie side dish. They’re easy to make (almost no chopping required!), and they’re amazingly flavorful. The hot oven intensifies their sweetness, and it makes them soft and tender, with lightly crisp, caramelized edges. You can serve them really simply, seasoned with olive oil, salt, and a few grinds of pepper, and they’ll be great just like that. And with a couple more seasonings, they’ll be even better.

You’ll find my favorite roasted carrots recipe below. It features beautifully browned honey roasted carrots, fresh herbs, earthy spices, and a big, creamy swoosh of Greek yogurt. If you’re cooking for a special occasion, make the whole recipe. It’s fresh, vibrant, and bound to be a hit. For a streamlined – but still really tasty – weeknight version, skip the yogurt and the herbs, and just cook the carrots. Coated in honey and aromatic spices, they’re so simple and so delicious. You’ll want to eat them straight off the baking sheet!

Bunch of rainbow carrots

Roasted Carrots Recipe Ingredients

Of course, to make this roasted carrots recipe, you’ll need carrots! I like to use a colorful bunch of rainbow carrots here, though regular orange carrots would be just fine too. Please, no baby carrots for this recipe!

If your carrots have tops, snip them off and save them for your next batch of pesto, chimichurri, or homemade vegetable stock.

Recipe ingredients

Here’s what else you’ll need to make this recipe:

  • Honey – It enhances the carrots’ natural sweetness. Maple syrup works here too!
  • Ground cumin and coriander – They fill the carrots with earthy flavor.
  • Extra-virgin olive oil – It helps the carrots caramelize in the oven.
  • Greek yogurt, olive oil, lemon juice, and salt – Stir them together to create a creamy, tangy base for the honey roasted carrots. I like to use a really thick Greek yogurt in this recipe, such as Fage or Chobani.
  • Dukkah – This crunchy, aromatic topping originally hails from Egypt. It’s traditionally made with spices like cumin and coriander as well as crushed, toasted nuts and seeds. My mix includes cumin, coriander, and fennel seed as well as hazelnuts, pistachios, and sesame. It’s so delicious on these roasted carrots!
  • Fresh herbs – For garnish. I love mint, dill, parsley, and/or cilantro here. The more, the merrier!
  • And salt and pepper – To make all the flavors pop.

Find the complete recipe with measurements below.

Seasoning carrots on baking sheet with pepper

How to Roast Carrots

Once you assemble your ingredients, it’s time to cook! Here’s my easy method for how to roast carrots:

First, wash the carrots well. There’s no need to peel them. Just give them a good scrub, and pat them dry!

Then, season them. Place them on a parchment-lined sheet pan, and toss them with the honey, spices, a drizzle of olive oil, and pinches of salt and pepper.

Hands tossing carrots with spices and oil on baking sheet

Use your hands to make sure they are well coated.

Rainbow carrots on baking sheet

Next, roast the carrots. Spread them in a single layer on the baking sheet, and roast at 425°F for 15-25 minutes.

Oven roasted carrots on baking sheet

The carrots should be fork-tender and nicely browned, but not mushy.

Stop there, and serve them on their own for a quick and easy veggie side. Otherwise, continue with the recipe to make the full dish with the yogurt, herbs, and dukkah.

Carrot halves in a serving dish

Roasted Carrots Serving Suggestions

If you’re making the full recipe, allow the roasted carrots to cool slightly. Then, cut them in half lengthwise to expose their vibrant interiors.

Spread the lemon yogurt at the bottom of a serving platter, and arrange the roasted carrots on top. Garnish them with a big sprinkle of the dukkah, the fresh herbs, and a drizzle of olive oil. Season to taste and serve!

Honey roasted carrot recipe in serving dish

This simple, elegant side dish would be a wonderful addition to any special occasion meal. Serve it with a frittata, muffins, and a green salad for a lovely Easter brunch, or bookmark it to add to your fall Thanksgiving feast.

It would also pair nicely with shakshuka or this baked feta for a simple dinner or brunch.


Roasted carrots recipe

More Favorite Vegetable Side Dishes

If you love this roasted carrots recipe, try another flavorful vegetable side dish next:

Roasted Carrots

rate this recipe:
5 from 4 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves 4 to 6
This oven roasted carrots recipe is a simple, delicious side dish! For the best results, use a really thick Greek yogurt here. We like Fage or Chobani.


Honey Roasted Carrots

  • 1 bunch carrots, about 1 pound
  • Extra-virgin olive oil, for drizzling
  • 1 teaspoon honey or maple syrup
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • Sea salt and freshly ground black pepper

For serving

  • ½ cup whole milk Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • Heaping ¼ teaspoon sea salt
  • 2 to 3 tablespoons Dukkah
  • Fresh herbs, mint, dill, cilantro, and/or parsley leaves


  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Place the whole carrots on the baking sheet. Toss the carrots with a drizzle of olive oil, the honey, coriander, cumin, and pinches of salt and pepper. Roll the carrots with your hands to coat and arrange them on the sheet with space between the carrots. Roast for 15 to 25 minutes, or until the carrots are fork-tender and lightly browned but not mushy. The timing will depend on the size of your carrots. Remove from the oven and slice in half lengthwise.
  • In a small bowl, stir together the yogurt, olive oil, lemon juice, and salt. Spread the yogurt mixture on a platter and arrange the carrots on top. Sprinkle the dukkah over the carrots and top with fresh herbs. Season to taste and serve.


To make this recipe vegan, roast the carrots with maple syrup instead of honey. Instead of serving them over the yogurt mixture, top them with drizzles of tahini sauce.


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Rate this recipe (after making it)

  1. Brian F

    5 stars
    I hardly ever follow recipes but I did for this with the sesame sauce and Dukkah and my friends loved it! I had pretty large carrots and had to bake them for almost 45 minutes (last 20 minutes at 350 covered with foil) to get them soft. Great fun!
    I love your website and often save recipes and may even get to cook them some day.
    Thank you!!!

    • Jeanine Donofrio

      I’m so glad these were a hit!

  2. Karen Lipsey

    What vegetable other than carrots would work in the recipe with the yogurt and dukkah?

    • Jeanine Donofrio

      Hi Karen, roasted sweet potato wedges would be great.

  3. Regina

    good dish,easy to cook. Thanks for sharing amazing side dish.

  4. Sabrina from

    nice side dish, great flavors too beyond just roasting carrots, so thank you

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.