Kitchen notes · a little help before you start
Simple Sheet Pan Roasted Carrots
Simple Sheet Pan Roasted Carrots is made with baby carrots.
- Prep
- 2 min
- Cook
- 30 min
- Total
- 32 min
- Original yield
- Serves 8
- Ingredients
- 4 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Preheat as directed
Have the oven at the specified temperature for its cooking step.
Get to know the ingredients
baby carrots, patted dry
In the method: Add carrots and oil to large mixing bowl and toss to coat.
kosher salt
In the method: Add salt and pepper and toss again to combine.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 lbs baby carrots, patted dryIngredient note
Source: 2 1/2 Tbsp olive oilIngredient note
Source: 3/4 tsp kosher saltIngredient note
Source: 1/4-1/2 tsp black pepper; upper source range endpoint used for shopping.
How to make it
0 of 2 steps completeMake room for Simple Sheet Pan Roasted Carrots
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Roast 30-40 minutes, stirring once or twice during cooking.
A few questions you might have
What should I prepare first?
Set out the oven and baking sheet. Start with this step: Preheat oven to 450 F degrees.
Which preparation step should I plan for?
Have the oven at the specified temperature for its cooking step.
What happens at the end?
Roast 30-40 minutes, stirring once or twice during cooking.
How do I plan the ingredient amounts?
This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thechunkychef.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.