Honestly, the Best Carrots You’ll Ever Eat: Perfectly Tender and Seriously Caramelized
Roasted carrots are my all-time favorite veggie. When done right, they’re absolute magic—caramelized to golden perfection and tender with just the right touch of sweetness.
The problem? So often, they turn out bland and mushy—the complete opposite of what roasted vegetables should be! 😩 So, I figured it’s about time I share my foolproof method for perfect roasted carrots every time.
The secret is in the cut. Rather than slicing on a bias to make standard medallions, I use a roll cut to create little carrot gems. 🥕💎 This simple switch creates more surface area—meaning you get even more caramelized goodness in every bite.
I mean, just look at them—gorgeous, golden perfection!
Better yet, these cuties pair with just about everything. Serve them alongside a simple Cast Iron Steak or a show-stopping Garlic and Herb Prime Rib for the holidays—the ultimate all-purpose side dish.
And the best part? With just 6 ingredients and 10 minutes of prep, you can pop them in the oven while the rest of the meal comes together. Easy!
Trust me—once you try them, boring roasted carrots will be a thing of the past. 💁🏻♀️ Let’s get roasting!
Classic Sides Everyone Will Love
The ultimate Thanksgiving side dishes to complete your holiday table (make-ahead options included!). Cause, let’s be honest, the sides are the real stars.
A Roll Cut is the Secret to the BEST Roasted Carrots
Making perfectly roasted carrots isn’t just about the oven—it starts with the knife! Whole roasted carrots might look pretty, but they cook unevenly (soft at one end, underdone at the other). And sliced rounds? They often turn mushy and, let’s be honest, not cute.
That’s why the roll cut (aka oblique cut) is my go-to method for roasting carrots—it’s a total game-changer!
A roll cut creates chunky, geometric carrot pieces with two flat sides, maximizing surface area for next-level caramelization. The result? Tender bites with earthy-sweet flavor that’s almost meaty (in the best way!). It’s seriously mind-blowing.
If you’ve never tried the roll cut before, don’t sweat it—it’s easier than it sounds and a fun way to sharpen your knife skills.
🔪 How to Roll Cut Carrots. ⇢ Trim the ends of your carrot, then slice the tip at a 45-degree angle. Roll the carrot a ⅓-½ turn, then slice again at an angle to create a chunky, triangular piece. Repeat until your carrots are prepped and ready to roast to golden perfection!
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Buy Now → How to Roast Carrots to Caramelized Perfection
The other secret to perfect roasted carrots? A super hot oven and plenty of breathing room on the sheet pan. This ensures that gorgeous, golden caramelization we’re after.
The best part? It’s incredibly simple—the oven does most of the work for you! 🙌🏼
Mix it up! ⇢ Feel free to adjust the seasonings to complement your main dish. Swap garlic powder with anything from fresh herbs to smoked paprika, cumin, or even a pinch of cinnamon!
The Secret Sauce: Brown Butter Honey Drizzle
This quick stovetop sauce is an optional finishing touch…but trust me, you don’t want to skip it!
A sweet-savory brown butter honey drizzle transforms these roasted carrots into a truly show-stopping side dish. Browned butter brings a rich, nutty flavor, while honey and fresh thyme add just the right touch of sweet earthiness.
Serving Suggestions
Caramelized roasted carrots pair beautifully with almost any meal. They’re the perfect match for a cozy weeknight dinner and just as at home on a holiday table.
Serve them with Christmas Ham, Thanksgiving Lemon Herb Butter Spatchcock Turkey, or even a show-stopping Beef Wellington. No matter the occasion, they’re guaranteed to impress!
I can’t wait for you to try my Seriously Caramelized Roasted Carrots! They’re tender, golden, and packed with savory-sweet flavor—the best roasted carrots you’ll ever have!
If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
Print
Seriously Caramelized Roasted Carrots (Never Mushy!)
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Prep Time: 10 minutes -
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Cook Time: 30 minutes -
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Total Time: 40 minutes -
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Yield: 4-6 -
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Category: Side Dish Recipes -
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Method: Roasted, Baked, Sheet Pan -
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Cuisine: American -
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Diet: Vegetarian
Prep Time:
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Print Recipe
Pin RecipeDescription
These Seriously Caramelized Roasted Carrots are the best oven-roasted carrots you’ll ever eat. The secret? A roll cut (aka oblique cut), which creates deeply caramelized, golden edges and perfectly tender bites—never mushy!
(And while the honey-thyme brown butter drizzle is optional, trust me, you won’t want to skip it!)
An all-purpose side dish that’s as easy to make as it is impressive—with just 6 ingredients and 10 minutes of prep, it’s perfect for busy weeknights or any special occasion!
Ingredients
- 1 ½ pounds whole carrots, peeled as desired
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- kosher salt and ground black pepper, to season
for the brown butter honey drizzle:
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat the oven to 425 degrees F, ensuring a rack is in the center position. If desired, line a rimmed baking sheet with parchment paper for easy clean up. Set aside.
- Slice the carrots: Trim the ends off the carrots, then slice them into 1-inch pieces using an oblique/roll cut—hold a carrot firmly on your cutting board and slice tip off at a 45-degree angle. Roll the carrot about ⅓-½ turn away from you and slice again at the same angle. The sliced carrot pieces will have a triangular shape with two flat edges. Continue rolling and slicing until all the carrots are cut. Alternatively, you can also slice the carrots on a bias into ½-inch thick, oval-shaped rounds.
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- Season the carrots: Place the sliced carrots on the prepared baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, 1 heaping teaspoon kosher salt, and ground black pepper to taste. Toss to combine well. For maximum caramelization, arrange the carrots such that the flat sides are facing down and each piece has enough room to breathe.
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- Roast the carrots: Transfer the sheet pan to the oven. Roast 25-30 minutes, flipping the carrots halfway through. When flipping, try to ensure the opposite flat side is facing down to achieve even browning. The carrots are ready when they’re golden brown and tender with deeply caramelized edges.
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- Optional: Prepare the brown butter honey drizzle: With about 5-10 minutes of roasting time left, prepare the brown butter drizzle. In a small skillet, melt the butter over medium heat. Cook, stirring occasionally, until the butter turns golden brown and has a nutty aroma, 4-5 minutes. Remove from the heat and stir in the honey and thyme. Set aside for serving.
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- Serve: Drizzle the warm brown butter honey mixture over the carrots and gently toss to coat. Garnish with extra fresh thyme or finely chopped parsley and serve immediately. Enjoy!
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Notes
- Easy Recipe Variations: This roasted carrots recipe is naturally vegetarian and gluten-free. For a dairy-free and vegan result, replace the butter with your favorite plant butter and swap honey for pure maple syrup.
- Storage and Reheating: Leftover roasted carrots will keep, stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until warmed through.
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