Simple Roasted Carrots

Here is my favorite roasted carrots recipe, with simple seasonings, olive oil, and a touch of honey that brings out their natural sweetness.

These roasted carrots are a regular side dish at our dinner table. My kids actually ask for seconds, which is saying something when it comes to vegetables. Nothing beats how easy they are to make on busy weeknights, right?

What Kind of Carrots Should I Use?

For this roasted carrot recipe, you’ll want to look for small, uniform carrots that are roughly the same size so they cook evenly. Baby carrots or small whole carrots work perfectly, but if you can only find large carrots, just cut them into similar-sized pieces. Fresh carrots with their green tops still attached are often the sweetest and most flavorful option, though regular bagged carrots from the grocery store will work just fine too. Make sure your carrots are firm and not bendy or soft, as fresher carrots will hold their shape better during roasting and give you that perfect tender-crisp texture.

Options for Substitutions

This recipe is quite adaptable, so here are some easy swaps you can make:

• Whole spices (coriander, fennel, cumin): If you don’t have whole seeds, use ground versions instead – just use about half the amount since ground spices are more concentrated. Toast them briefly in a dry pan to wake up their flavors.
• Blanched hazelnuts: Walnuts, almonds, or pistachios work great here. You can even use pine nuts for a more Mediterranean feel. If using skin-on nuts, just rub them with a kitchen towel after toasting to remove most of the skins.
• Pomegranate molasses: This might be the trickiest ingredient to find. Make your own by simmering 1 cup pomegranate juice until it reduces to about 2 tablespoons, or substitute with balsamic glaze mixed with a pinch of sugar.
• Date syrup or maple syrup: These are pretty interchangeable in this recipe. Honey works too, though it will give a slightly different flavor profile.
• Small uniform carrots: Regular large carrots work fine – just cut them into similar-sized pieces (about 3-4 inch sticks) so they cook evenly. Baby carrots from the bag are also a good shortcut.
• Pomegranate arils: Dried cranberries or chopped fresh figs make nice substitutes for that pop of sweetness and color.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting carrots is overcrowding them on the pan, which causes them to steam instead of caramelize – make sure each carrot has space around it for proper browning. Don’t skip toasting your spice seeds in a dry pan for 30-60 seconds before grinding, as this step releases their oils and creates much deeper flavor than using pre-ground spices. Watch your hazelnuts carefully during toasting since they can go from golden to burnt in just a minute, and if your carrots aren’t uniform in size, cut the larger ones in half lengthwise so everything cooks evenly. For the best results, add the pomegranate molasses and maple syrup glaze during the last 10 minutes of roasting to prevent burning while still getting that sticky, caramelized finish.

What to Serve With Roasted Carrots?

These roasted carrots make a perfect side dish for just about any protein you have in mind. They pair beautifully with roasted chicken, grilled lamb, or even a simple piece of baked salmon since the sweet and nutty flavors complement meat and fish really well. I love serving them alongside other roasted vegetables like Brussels sprouts or sweet potatoes for a colorful vegetarian spread. The pomegranate and hazelnuts make these carrots fancy enough for holiday dinners, but they’re also great as part of a weeknight meal with some quinoa or couscous to soak up all those delicious flavors.

Storage Instructions

Keep Fresh: These roasted carrots taste great the next day too! Store them in the fridge in an airtight container for up to 4 days. The flavors actually get even better as they sit, so don’t worry if you have leftovers.

Make Ahead: You can roast the carrots a day ahead and just add the fresh pomegranate arils and extra thyme right before serving. They’re delicious at room temperature or you can warm them up gently in the oven for about 10 minutes at 300°F.

Prep Tips: The spiced hazelnut mixture can be made up to a week ahead and stored in an airtight container at room temperature. Just sprinkle it over the carrots when you’re ready to serve for that perfect crunch.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 14-18 g
• Fat: 62-72 g
• Carbohydrates: 95-110 g

Ingredients

For the spice brittle:

• 1 1/2 tsp coriander seeds (3 g)
• 1/2 tsp fennel seeds (1 g)
• 3/4 tsp cumin seeds (1.5 g)
• Pinch of ground chili or pul biber, optional
• 1/4 tsp flaky sea salt, or as needed
• 1/2 cup blanched hazelnuts (65 g)
• 1 tbsp sesame seeds
• 2 tbsp maple syrup or date syrup (30 ml)
• 2 tsp olive oil (10 ml)

For the roasted carrots:

• 26.5 oz small carrots, similar size (750 g)
• 4 tsp olive oil (20 ml)
• 1/2 tsp flaky salt
• 1/8 tsp ground black pepper, or more to taste
• Leaves from 5 sprigs fresh thyme, plus extra for garnish

For the glaze and garnish:

• 2 tbsp pomegranate molasses (30 ml)
• 1 tbsp maple syrup or date syrup (15 ml)
• Arils from 1/4 pomegranate

Step 1: Prepare and Bake the Dukkah Brittle

• 1 1/2 tsp coriander seeds (3 g)
• 3/4 tsp cumin seeds (1.5 g)
• 1/2 tsp fennel seeds (1 g)
• pinch of ground chili or pul biber, optional
• 1/4 tsp flaky sea salt, or as needed
• 1/2 cup blanched hazelnuts (65 g)
• 1 tbsp sesame seeds
• 2 tbsp maple syrup or date syrup (30 ml)
• 2 tsp olive oil (10 ml)

Preheat your oven to 160°C (320°F) or 140°C (285°F) if using a fan.

Line a baking tray with baking paper.

Optionally, toast the coriander, cumin, and fennel seeds in a dry pan over medium heat until fragrant and golden, then allow them to cool.

Using a pestle and mortar, crush the coriander, cumin, and fennel seeds with a pinch of chili (if using) and 1/4 teaspoon flaky sea salt until coarsely ground.

Coarsely chop the hazelnuts, leaving some larger pieces for texture.

In a bowl, combine the chopped hazelnuts, sesame seeds, and the crushed spice mixture.

Mix in 2 tablespoons maple syrup (or date syrup) and 2 teaspoons olive oil until thoroughly coated.

Spread the mixture out on the prepared tray in a solid slab.

Bake for 10-12 minutes until golden.

Allow it to cool completely on the tray, as it crisps up while cooling.

Step 2: Roast the Carrots

• 26.5 oz small carrots, similar size (750 g)
• 4 tsp olive oil (20 ml)
• 1/2 tsp flaky salt
• 1/8 tsp ground black pepper, or more to taste
• leaves from 5 sprigs fresh thyme, plus extra for garnish

Increase the oven temperature to 220°C (430°F) or 200°C (390°F) if using a fan, and line a large baking tray with baking paper.

Wash and dry the carrots thoroughly, then trim the ends as needed.

In a large bowl, toss the carrots with 4 teaspoons olive oil, 1/2 teaspoon flaky salt, 1/8 teaspoon ground black pepper (or more to taste), and the leaves from 5 sprigs of fresh thyme.

Arrange the carrots in a single layer on the baking tray.

Roast for about 20 minutes, until the thickest part of the carrots can be easily pierced with a paring knife.

Remove any carrots that are already tender and roast the remaining ones for an extra 5 minutes if necessary.

I always try to use carrots of similar size for even roasting, and if I want extra color, I crank up the heat for the last few minutes.

Step 3: Glaze the Roasted Carrots

• 2 tbsp pomegranate molasses (30 ml)
• 1 tbsp maple syrup or date syrup (15 ml)

While the carrots are roasting, mix together the pomegranate molasses and 1 tablespoon maple syrup (or date syrup) in a small bowl.

When the carrots are tender and golden, remove them from the oven and coat them thoroughly in the pomegranate-maple glaze.

Return the glazed carrots to the oven for another 5-7 minutes, until they are sticky and caramelized.

For extra flavor, I like to save a little glaze and brush the carrots again after four minutes, returning them to the oven for a few more minutes until beautifully glossy.

Step 4: Assemble and Serve

• dukkah brittle (from Step 1)
• glazed roasted carrots (from Steps 2 and 3)
• arils from 1/4 pomegranate
• extra fresh thyme leaves

Arrange the glazed roasted carrots on a serving platter.

Break the cooled dukkah brittle (from Step 1) into rough pieces and scatter generously over the carrots.

Finish with a sprinkle of pomegranate arils and extra fresh thyme leaves for garnish.

Serve immediately to enjoy the contrast between sticky, sweet carrots and the crunchy, spiced brittle.

Simple Roasted Carrots

Delicious Simple Roasted Carrots recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 1025 kcal

Ingredients

  

For the spice brittle:

• 1 1/2 tsp coriander seeds (3 g)
• 1/2 tsp fennel seeds (1 g)
• 3/4 tsp cumin seeds (1.5 g)
• pinch of ground chili or pul biber, optional
• 1/4 tsp flaky sea salt, or as needed
• 1/2 cup blanched hazelnuts (65 g)
• 1 tbsp sesame seeds
• 2 tbsp maple syrup or date syrup (30 ml)
• 2 tsp olive oil (10 ml)

For the roasted carrots:

• 26.5 oz small carrots, similar size (750 g)
• 4 tsp olive oil (20 ml)
• 1/2 tsp flaky salt
• 1/8 tsp ground black pepper, or more to taste
• leaves from 5 sprigs fresh thyme, plus extra for garnish

For the glaze and garnish:

• 2 tbsp pomegranate molasses (30 ml)
• 1 tbsp maple syrup or date syrup (15 ml)
• arils from 1/4 pomegranate

Instructions

 

• Preheat your oven to 160°C (320°F) or 140°C (285°F) if using a fan. Line a baking tray with baking paper. Optionally, toast the coriander, cumin, and fennel seeds in a dry pan over medium heat until fragrant and golden, then allow them to cool. Using a pestle and mortar, crush the coriander, cumin, and fennel seeds with a pinch of chili (if using) and 1/4 teaspoon flaky sea salt until coarsely ground. Coarsely chop the hazelnuts, leaving some larger pieces for texture. In a bowl, combine the chopped hazelnuts, sesame seeds, and the crushed spice mixture. Mix in 2 tablespoons maple syrup (or date syrup) and 2 teaspoons olive oil until thoroughly coated. Spread the mixture out on the prepared tray in a solid slab. Bake for 10-12 minutes until golden. Allow it to cool completely on the tray, as it crisps up while cooling.
• Increase the oven temperature to 220°C (430°F) or 200°C (390°F) if using a fan, and line a large baking tray with baking paper. Wash and dry the carrots thoroughly, then trim the ends as needed. In a large bowl, toss the carrots with 4 teaspoons olive oil, 1/2 teaspoon flaky salt, 1/8 teaspoon ground black pepper (or more to taste), and the leaves from 5 sprigs of fresh thyme. Arrange the carrots in a single layer on the baking tray. Roast for about 20 minutes, until the thickest part of the carrots can be easily pierced with a paring knife. Remove any carrots that are already tender and roast the remaining ones for an extra 5 minutes if necessary. I always try to use carrots of similar size for even roasting, and if I want extra color, I crank up the heat for the last few minutes.
• While the carrots are roasting, mix together the pomegranate molasses and 1 tablespoon maple syrup (or date syrup) in a small bowl. When the carrots are tender and golden, remove them from the oven and coat them thoroughly in the pomegranate-maple glaze. Return the glazed carrots to the oven for another 5-7 minutes, until they are sticky and caramelized. For extra flavor, I like to save a little glaze and brush the carrots again after four minutes, returning them to the oven for a few more minutes until beautifully glossy.
• Arrange the glazed roasted carrots on a serving platter. Break the cooled dukkah brittle (from Step 1) into rough pieces and scatter generously over the carrots. Finish with a sprinkle of pomegranate arils and extra fresh thyme leaves for garnish. Serve immediately to enjoy the contrast between sticky, sweet carrots and the crunchy, spiced brittle.