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Roasted Carrots Recipe

This roasted carrots recipe is easy, tender, and just really good. The carrots are oven baked whole and seasoned lightly with salt, nigella seeds, celery seeds, and some olive oil. It's the perfect side dish and leftovers, if there are any, go great as a snack with some hummus or as is. If you prefer, cut carrots diagonally before roasting.
4g Carbs 1.4g Fat .5g Protein
Prep Time 5 mins
Cook Time 40 mins
Course Appetizer, Side Dish, Snack
Cuisine Indian
Servings 6 whole carrots
Calories 43 kcal


  • baking dish
  • vegetable peeler


  • 8 ounces whole carrots (6 whole carrots)
  • ½ tbsp olive oil
  • ½ tsp pink Himalayan salt
  • ¼ tsp nigella seeds
  • tsp celery seeds


  • Pre-heat oven to 375°F
  • Clean carrots with vegetable peeler
  • Place whole carrots in baking dish, or if you prefer cut carrots diagonally,
  • Once in baking dish, drizzle ½ tbsp olive oil over carrots and massage to cover all the carrots.
  • Add remaining seasoning.
  • The olive oil should also coat the bottom of baking sheet, but if you prefer add cooking spray.
  • Bake 35-40 minutes. I prefer 40 minutes for a softer roasted carrot.
  • Serve immediately
Keyword nigella seeds recipe, roasted carrots, roasted carrots recipe, substitute for nigella seeds, vegan food recipes, vegan recipe, vegetarian food recipe, vegetarian recipe