Square photo of a plate of roasted carrots

Roasted Carrots

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 20 mins
  • Total: 30 mins
  • 2-4 1x
  • Side dish
  • American
  • Vegan

Servings 2-4 1x

Scale Tap or hover over number to scale servings

Roasted carrots, so tender, healthy, tasty, and easy to make. They’re the perfect side dish for any meal and only require 7 ingredients and 30 minutes!


  • 1 pound carrots (450 g)
  • 4 cloves of garlic, minced
  • 23 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1 tbsp fresh parsley (optional), chopped


  1. Preheat the oven to 430ºF or 220ºC.
  2. Trim the ends of the carrots and slice them. You don’t need to peel them, but that’s up to you.
  3. Add the carrots and the remaining ingredients to a baking tray (it can be lined with parchment paper or not) and mix with your hands until well combined.
  4. Bake for 20-30 minutes or until golden brown and tender.
  5. Garnish with the chopped fresh parsley and serve immediately with vegan protein like seitan or tempeh.
  6. Keep the leftovers in a sealed container in the fridge for 4-7 days.


  • Feel free to peel the carrots, although you don’t need to if they are organic. If they’re not organic I recommend you do peel them.
  • You can use garlic powder instead of fresh garlic if you want to.
  • Although I prefer to use oil, you can replace it with some vegan butter.
  • I suggest you use extra virgin olive oil, although any other type of oil will work for this recipe.
  • If you don’t eat oil, use other liquids like lemon juice or balsamic vinegar.
  • Feel free to use any kind of fresh or dried herb.
  • This recipe can be made with other root vegetables, but the baking time will probably vary.
  • If you don’t want to use the oven, boil, or steam the carrots for about 5-7 minutes. Then add them to a skillet with the same ingredients and cook until golden brown and tender.
  • Nutritional info has been calculated by using 2 tablespoons of extra virgin olive oil.


  • Serving Size: 1/4 of the recipe
  • Calories: 125
  • Sugar: 8.6 g
  • Sodium: 227 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 15.6 g
  • Fiber: 2.9 g
  • Protein: 1.2 g