Garlic Roasted Carrots — Damn Delicious

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Garlic Roasted Carrots

This is really the best and easiest way to roast carrots. All you need is 5 min prep. It is just that quick and easy! 59.5 calories.

I’ve never really been a fan of carrots, except when I’m munching on baby carrots and dunking them into a pool of Ranch dressing. But after trying these roasted carrots, I’ve learned that these are really the only way to have carrots.

It’s just so easy to whip up with a blend of simple ingredients – olive oil, balsamic vinegar, garlic, thyme, salt and pepper. That’s it. Not to mention the 5 min prep. Sometimes the simplest recipes are truly the best!

Garlic Roasted Carrots

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

This is really the best and easiest way to roast carrots. All you need is 5 min prep. It is just that quick and easy! 59.5 calories.


  • 24 baby carrots, tops trimmed to 2 inches
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 5 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped parsley leaves


  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place carrots in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 35-40 minutes, or until tender.
  4. Serve immediately, garnished with parsley, if desired.

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The most gorgeous carrots I’ve ever seen! So pretty!

I was at WF’s earlier this week and bought a salad from their salad bar (mind you this was a smallish vegan salad that somehow managed to cost me $13…eek!) but they had carrots like this roasted and theirs were no where near as pretty as yours!! I mean they were actually kind of wilty and not pretty….they need to come to you for lessons 🙂

I just happened across your blog from somewhere else. I don’t even remember where. But your photos are absolutely delicious, and the recipes sound great too! I’ve already checked off several that I want to make and need to spend more time going through your recipes.

My body seem to not like raw carrots all that much, although I could eat tonnes – they’re so delicious! But this seems like a better option, baking them a little 😀 And they look fantastic with that deep, orange colour 😀
Happy Sunday 🙂 x

I really enjoy your recipe ideas, and I appreciate that you include nutritional information!

I love your recipes. Everyone I’ve made has been a hit!!

I have become a huge fan of your website. I appreciate the simplicity of the recipes you post. I find that I print almost 100% of them. I do wish there was a picture of the food on the recipe print page, however. The picture is a wonderful reminder down the road of how good the food looks, rather than just a page of printed ingredients. What I do is go back to your posting and print the page with the cooked food on it, print that page, then cut the picture out and tape it to the recipe page. Other websites include the picture with the recipe and it is so much easier and neater than my technique which is time consuming. Thanks for the wonderful recipes, though, and keep ’em comin’!

Pamela, I used to have that function before – a picture along with the recipe in the printer-friendly version – but after many, many, many complaints, I unfortunately had to disable this function. People seemed to be very unhappy that the recipe no longer printed on 1 page and their ink was wasted!

I save mine as a PDF with the first page being the photo of the dish. I like you love to see the photos of the food. I save them in Evernote. Chungah does such a great job on the photos I like to use them. Sight is one of the senses that we use to enjoy eating. Well done Chungah…love your recipes have done a lot of them and love them.

I copy/paste text to a Word or WordPad doc and then right click on pic and choose Copy Image, paste that with the text and you have a printable one page document to keep in a Recipe folder on the computer and print when ready to make it

Somewhat similar suggestion, post a photo of the recipe on the emails! I want to see the food that sounds so good to get me before I click on the link! Love your recipes. 🙂

Ashley, the images are always used in the emails! 🙂

These look delicious. Will be perfect to use when I am thinning my garden in the spring.

I cooked these carrots as a side dish with Sunday dinner today. YUM! They were fantastic! I will definitely be making this again!

These are the best looking carrots I’ve even seen, must try!

You are definitely my kind of chef. Everything I have made from your recipes has gone down a real treat..
As far as I am concerned you knock spots off most of these so called fancy chefs giving demos on the television.

Gorgeous photos! I need to make these carrots for my family soon!

I’ve never seen prettier vegetables!! Yum!

Love roasted carrots and the simpler the prep the better.

Wow, what a great photo! And those carrots look scrumptious…. 🙂

This really is beautiful and I am totally drooling over the flavors! Well done, Chungah!

I made this recipe last night and my husband and I devoured these carrots. They are delicious. I used regular size carrots and kept all ingredients the same. Thanks so much for this recipe!

Hi. Are the carrots peeled or unpeeled?

I didn’t have to peel my carrots but it really depends on the type of carrots used and your personal preference.

Hi I made these this afternoon and they are so good! I only wish I doubled it! So simple but such flavor! Thanks for such a healthy recipe! Didn’t change anything other than using whole carrots that I cut up instead of baby.

Just found these delicious looking carrots through Pinterest. Unfortunately, I am out of balsamic vinegar… would there be something else I could use?

Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.

HI…I’m wondering if this could somehow be combined with the garlic broccoli recipe? Could you use the same seasonings and then add the broccoli with 10 or so minutes left? If I can use one pan I’d be happy! I love your website – I’ve tried a few recipes and they’re all delicious!

Yes, that sounds like a great idea!

Delicious recipe! The cookie sheet doesn’t need pre-spraying though…the olive oil is enough to keep them from sticking!

Thanks for sharing a great recipe! I’ve featured it on my blog as a Pinterest MUST!! It really was delicious!

This was delicious even without the vinegar! We had tried another recipe at 400 (same amt. of time as yours) with seasoning on top and it just didn’t allow the carrots to get soft. We tried your recipe and it was perfect. Thanks again!

I should say it was a powdered Cajun seasoning mix, not lovely herbs from the garden, and it seemed to have an impact on the softening of the carrots. Your recipe is so simple and tasty!

Can I prepare the carrots and green beans the day before? Recipe says serve immediately.

Sandy, this is really best when served immediately.

I made this tonight, but I’m not sure if I did something wrong. I used regular carrots (and cut them smaller), but the balsamic vinegar burned and turned them black. Also, they weren’t very soft, despite being in for 40 mins. Any pointers? The house smelled so good, but all I could taste was burnt balsamic 🙁

I’m not really sure, Annie. What kind of pan did you use? Also, I’m a little surprised that the carrots were not cooked through after 40 minutes – that’s a long time!

I used a baking sheet, but now that I think of it, I lined it with foil which is likely why they burned. I was hoping for easy clean up, rather than cook them right on the pan 🙂

They certainly had potential, so I’ll try it again. Wish me luck!

I just cooked this recipe to my boyfriend, who loves balsamico vinegar. We absolutely loved it! The sweetness of the carrots, the acidity from the vinegar, spices you add for taste.. Overall a great recipe. Garlic was burnt a little but tasted amazing. Thank you so much!

I have had my fiances families carrots like this and loved them as well as my children. Making yours with dinner tonight. Thank you for sharing!

I have 5 lbs of long carrots (that I will peel and cut into smaller pieces). Would you suggest I double the rest of the recipe, or triple? Also, I have to make a few hours ahead of time and travel with them…maybe throw back in the oven before serving? Thanks in advance!

Yes, you can double or triple the recipe as needed! You can also reheat in the oven as needed. Hope that helps!

I came across this recipe just by mistake and I am so glad I did. This recipe looks absolutely delicious. I am not a fan of carrots either but just reading this recipe has changed my mind.

It’s super yummy!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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