Go Back
roasted & glazed carrots, rainbow carrots, on an aqua oval platter

Roasted & Glazed Carrots

Roasted & Glazed Carrots are easy to make in the oven using a high temperature, which naturally caramelizes the sugars in the vegetable, making them a bit sweet.

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Makes: 8 Servings
Calories: 71 kcal
Author: Dédé Wilson


  • 2 pounds (910 g) whole medium sized carrots, rainbow or plain old orange carrots, peeled, root ends trimmed away
  • 1 1/2 tablespoon extra virgin olive oil
  • 2 teaspoons sugar, optional
  • Kosher salt


  1. Position racks in upper and lower third of oven. Preheat oven to 400°F/200°C. Have ready two rimmed baking sheet pans.
  2. Trim root ends of carrots and discard. Slice carrots in half if they are extra-thick and place in a bowl. Toss carrots with olive oil and sugar, if using, until evenly coated. Season very lightly with salt and toss again. Scatter in even layers on the two sheet pans, dividing evenly.
  3. Roast for about 20 minutes, shake the pans and rotate the pans from front to back and top to bottom. Roast for about 15 to 20 minutes more until carrots are crisp tender and beginning to show a little blistering here and there. Carrots are ready to serve hot, warm or at room temperature.


  • We like these best right after they are finished cooking, but they are so quick & easy to prepare, you should be able to organize yourself to do so. Read the recipe through to familiarize yourself with the process.
Nutrition Facts
Roasted & Glazed Carrots
Amount Per Serving
Calories 71 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Sodium 1mg0%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 6g7%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.