Garlic Roasted Carrots
These oven-baked Garlic Roasted Carrots are loaded with flavor, making them the perfect side dish for holiday and Thanksgiving feasts.
I absolutely love to cook. It’s my favorite way to relax and get creative in the kitchen. Starting my food blog was all about sharing that passion and connecting with others who love delicious meals as much as I do. Sunday is my go-to day for cooking, and I usually go all out for Sunday dinner: a crock pot roast, rich gravy, fresh homemade rolls, and these amazing Garlic Roasted Carrots!
GARLIC ROASTED CARROTS
These roasted carrots are bursting with flavor. The combination of garlic and thyme elevates them to a whole new level, making them a standout side dish for any meal. I used to just toss carrots in with the roast or bake them with water, salt, and pepper, but now I always roast them this way. Tender, flavorful, and perfectly caramelized, they’re a side dish everyone will love. They’re a versatile side that pairs perfectly with roasted meats, poultry, holiday meals, or any family dinner.
Find my expert tips on how to make garlic roasted carrots from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Homemade Garlic Roasted Carrots Recipe:
- Easy & Hands-Off Side Dish: With just a few simple ingredients, baby carrots, olive oil, garlic, and thyme, this recipe comes together quickly and requires minimal effort.
- Savory Flavors: The garlic and thyme create a savory, aromatic glaze that enhances the natural sweetness of the carrots, making every bite irresistible.
- Roasted & Tender: Roasting brings out the carrots’ natural sugars, giving them a slightly caramelized exterior while keeping them tender on the inside.
- Family-Friendly: Even picky eaters will love these garlic-roasted carrots, making them a go-to side dish for weeknight dinners, holiday meals, or Sunday dinners.
- Versatile Side Dish: These garlic-infused carrots pair beautifully with roasted meats, poultry, or vegetarian dishes, making them a versatile addition to any meal.
Ingredients
- 2 bags (16 ounces, each) baby carrots
- 4 Tablespoons olive oil
- 5 cloves garlic minced
- 1 teaspoon dried thyme
- Salt and Pepper to taste
- 2 Tablespoons chopped parsley leaves
Instructions
Preheat oven to 375 degrees F. Grease a 9×13-inch baking pan or baking sheet with non-stick spray.
Place carrots in a single layer onto the prepared pan. Pour olive oil, garlic, and thyme over the carrots. Season with salt and pepper. Gently toss to combine.
Bake for 40 to 45 minutes or until carrots are tender.
Serve immediately, garnished with parsley, and enjoy!
Servings
Serves 6.
Storage and Reheating
Let the roasted carrots cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, warm them on the stovetop over medium heat, in the microwave for 1–2 minutes, or in a 350°F oven for 10–15 minutes until heated through.
Holly’s Tips for The Best Garlic Roasted Carrots:
- Use Fresh Garlic: Freshly minced garlic gives the carrots a rich, aromatic flavor that pre-minced or powdered garlic can’t match.
- Coat Evenly: Toss the carrots thoroughly with olive oil, garlic, and thyme to ensure each piece absorbs maximum flavor.
- Check For Doneness: Roast until fork-tender and lightly golden, about 40-45 minutes, adjusting for carrot size.
- Garnish: Sprinkle chopped parsley over the carrots just before serving to brighten the dish and add fresh flavor.
- Change It Up: For a twist, try a dash of smoked paprika, a drizzle of honey, or a squeeze of fresh lemon juice to make these carrots even more flavorful.
Frequently Asked Questions:
Yes, roast the carrots in advance, then store in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
Yes! Peel and cut them into evenly sized pieces to ensure they roast evenly. Cooking time may need a slight adjustment depending on size.
This Garlic Roasted Carrots recipe is already dairy-free, using olive oil instead of butter, so no changes are needed to keep it safe for a dairy-free diet.
This Garlic Roasted Carrots recipe is naturally gluten-free. Make sure any seasonings or spice blends you use, like dried thyme, are labeled gluten-free to be extra safe.
Similar Recipes
Craving something similar? Try my Glazed Ranch Carrots next.
Can’t get enough of carrots? Make The Best Carrot Cake for a moist, flavorful, and crowd-pleasing dessert.
Looking for more vegetable side dishes for holiday and family dinners? My Oven-Roasted Asparagus, Parmesan Roasted Broccoli, Garlic Parmesan Roasted Potatoes, Slow Cooker Creamed Corn are great places to start.
Planning a big holiday feast? Serve The Best Green Bean Casserole and Broccoli Cheese Casserole for Thanksgiving, Christmas, Easter, or any special occasion.
Have you made this Garlic Roasted Carrots recipe? 🥕
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #VegetableSideDish #GarlicRoastedCarrots #LifeInTheLofthouse
Garlic Roasted Carrots
Ingredients
- 2 bags (16 ounces, each) baby carrots
- 4 Tablespoons olive oil
- 5 cloves garlic minced
- 1 teaspoon dried thyme
- Salt and Pepper to taste
- 2 Tablespoons chopped parsley leaves
Instructions
- Preheat oven to 375 degrees F. Grease a 9×13-inch baking pan or baking sheet with non-stick spray.
- Place carrots in a single layer onto the prepared pan. Pour olive oil, garlic and thyme over the carrots. Season with salt and pepper. Gently toss to combine.
- Bake for 40 to 45 minutes or until carrots are tender.
- Serve immediately, garnished with parsley and enjoy!
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I want to know how many cups of baby carrots to use or should I put 2 16 oz bags?
Yes, that is actually the correct amount. 2 pounds. I will fix the recipe card 🙂
I want to make your recipe again but make half of it. How long should I cook it if it is half the recipe and should it be the same temp?