Oven Roasted Carrots recipe bakes perfectly every time. An orange glaze adds a sweetness that turns ordinary carrots into a family’s favorite side dish.
Oven Roasted Carrots will have you serving carrots a lot more. They’re simple to make and absolutely delicious to eat!
Roasting Carrots in the oven brings out their natural sweetness. Combined with an Orange Glaze elevates ordinary carrots to special.
You can count on a delicious carrot with a natural sweetness and a tender crunch. They’re never overcooked or mushy. Yuck!
Oven-baked carrots make this a hands-off dish so you can focus on the rest of the meal or just sit back with your favorite vino.
Orange Glazed Carrot Ingredients
- Carrots – We choose to buy organic carrots and prep them ourselves. You can use what you prefer including baby carrots.
- Orange juice – We used the juice of one navel orange or about 1/4 cup.
- You can purchase orange juice. We recommend 100% juice, not from concentrate.
- Brown Sugar – We use dark brown sugar because it has more of a molasses flavor but use what you have or prefer.
- Butter – We use the real stuff. You can use a substitute if that’s what you prefer.
- Oil – Olive oil, vegetable oil, or any neutral-flavored oil will work.
- Salt and pepper
How to roast carrots
- Combine the glaze ingredients in a saucepan and cook it on low until sugar is dissolved and the sauce is thickened.
- Prepare the carrots by washing them, removing the tops, and peeling them. We slice them in similar sizes to assure even cooking.
- If you use baby carrots you can skip this step.
- Place the carrots in a baking dish or baking sheet. Drizzle the carrots with olive oil and sprinkle them with salt and pepper.
- Pour the glaze over the carrots. Cover them with aluminum foil or a lid and bake them for 10 minutes.
- After baking the carrots for 10 minutes remove the foil and bake another 10 minutes uncovered or until fork-tender.
If you wanted to make this Oven Roasted Carrots recipe ahead of time, you can clean, peel and slice the carrots up to 4 days in advance. Put them in an air-tight container in the refrigerator until you’re ready to use them.
We don’t recommend cooking or glazing them in advance.
You can reheat your carrots two ways.
- Slip the dish or individual servings in the microwave for 30-second intervals, stirring in between each session, until heated through.
- Place the carrots in a 350°F oven for 20 minutes, stirring halfway through heating.
Tips & Variations
- Slice the carrots to a similar size so they bake at the same rate.
- Carrots don’t need to be peeled if they’re fresh and free of blemishes. Just scrub them with a vegetable brush.
- We bake our roasted carrots in a 400°F oven. That is fairly hot but it allows us to bring out the sweetness of the carrots and to get that slight char we love in a short period of time.
- We like our carrots crisp. If you want a softer carrot you can turn the oven down to 350°F and bake them a little longer.
- If the orange flavor isn’t to your liking, you can glaze the carrots with just brown sugar and butter. You can also add some grated ginger to the glaze for another delicious flavor profile.
- We love adding fresh herbs to these carrots. Fresh thyme, dill, or rosemary contrasts beautifully with the sweetness of the orange glazed carrots.
- We would add the fresh herbs to the carrots after you salt and pepper them before roasting. They also make a beautiful garnish after they bake.
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Looking for more sides?
- Roasted Beets with Pistachios
- Stovetop Fingerling Potatoes
- Roasted Brussels Sprouts with Mushrooms
- Hasselback Butternut Squash with Bacon
- Parmesan Roasted Potatoes
You can find all of our side dish recipes here!
Gadgets we love
One of the nice things about this recipe is that you don’t need any special equipment to make it. Here are a few items we used.
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Carrots are the perfect side dish with these recipes
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Oven Roasted Carrots with Orange Glaze
Ingredients
Orange Glaze
- 1/4 orange juice We used a fresh naval orange
- 1/4 cup brown sugar
- 2 tbsp butter
Carrots
- 6 carrots peeled and sliced
- 1/2 tsp salt
- 1/8 tsp pepper
- extra virgin olive oil
Instructions
- Preheat the oven to 400°F. Spray a baking dish or a foil-lined baking sheet with non-stick cooking spray.
- Using a small saucepan, combine the glaze ingredients and cook on low until brown sugar is dissolved and sauce is thickened.
- Peel and remove the tops of the carrots. Slice them into smaller pieces so that they cook all at the same rate and put them in the baking dish or sheet. Drizzle the carrots with olive oil and season them with salt and pepper.
- Pour the ORANGE GLAZE over the carrots and cover them with foil. Bake for 10 minutes.
- Remove the foil and bake for another 10 minutes or until the carrots are fork tender.
Notes
- You can use as many carrots as you need. I’ve used as few as 3 carrots and as many as 8 carrots with this recipe.
- If you stack them in a baking dish, be sure to stir them after baking for 10 minutes.
- Carrots should be about the same thickness to cook evenly.
Nutrition
Thank you from the bottom of my heart for spending some time with me today!
Amy Nash says
My husband loves carrots roasted this way and the glaze was the perfect finish! Such an easy, great side dish!
Julie Menghini says
Thank you! John loves his carrots like this too.
MICHAELA KENKEL says
My husband is a bit of a carrot connoisseur and he said these were the best he had ever tasted! Thanks for the great recipe!
Julie Menghini says
Thank you and thank you to your hubby! John’s not a veggie kind of guy but he sure likes these too.
Kathleen Pope says
Use the fresh orange, ohmygosh, makes the difference and just pops with flavor! Loved this recipe!
Julie Menghini says
Thank you, Kathleen!
Sandra Shaffer says
I made this with the juice from blood oranges. It was sooo good. Carrots go well with just about any main dish. This is a keeper. Thanks!
Julie Menghini says
Oh I bet that tasted amazing! Thank you!
Michele Phillips says
Roasted carrots are a favorite in our house, and I love the addition of this orange glaze! Delicious!
Julie Menghini says
Thank you, Michele! We love them with this glaze too!
Misbah says
The orange glaze sounds amazing, right up my alley. Lutring the recipe on my to do list, thankyou Julia.
Julie Menghini says
Thank you, Misbah!
Denay DeGuzman says
This oven-roasted carrot recipe was delicious and easy to assemble! Perfect for holidays and all year round.
Julie Menghini says
Thank you, Denay!
Carrie Robinson says
I just love simple side dish recipes like this! And roasted veggies are the best. 🙂
Julie Menghini says
Thank you, Carrie! Roasting veggies are delicious!
Wanda says
Such an awesome side dish! We’ve never tried them with orange glaze before so bookmarking!
Julie Menghini says
Thank you, Wanda! I hope you’ll give them a try!
Dannii says
I love roasted carrots, but I have never had them with an orange glaze. That sounds amazing.
Julie Menghini says
We love the combination, Dannii!
Jenn says
I’ve never had carrots like this and now I’m in love! The brown sugar and orange makes these really pop!
Julie Menghini says
Thank you, Jenn!
Tara says
That orange glaze sounds amazing paired with the roasted carrots! Such a wonderful combination of flavors and I love how easily it comes together too. Yum!
Julie Menghini says
Thank you, Tara! We love this combination too!
Sara Welch says
Served these with dinner tonight and couldn’t have been more pleased! So easy and delicious that even my picky eaters gobbled these up!
Julie Menghini says
Thank you, Sara! So glad the family enjoyed them.
Jo says
My first time trying this and it turns out great! Perfect side dish for dinner!
Julie Menghini says
Thanks, Jo! Hope you like it as much as we do.
Beth Sachs says
Such a simple recipe but I bet the carrots taste great. I’ll be making these soon as I’m always on the lookout for new vegetable side dishes that will entice my kids.
Julie Menghini says
Thank you, Beth! This recipe turned my kiddos into carrot lovers.
Nicole Durham says
What a simple and easy recipe to try! I love that I have everything on hand already too. Perfect for a nice dinner side dish.
Julie Menghini says
Thank you, Nicole! It’s definitely simple which I love!