Holidays
Baked Carrots
Prep
10 minutes
Cook
45 minutes
Yield
8 -10
🥕 These baked carrots with horseradish and garlic are crispy, caramelized, and packed with flavor! Easy oven-roasted side dish ready in under an hour!
These zippy baked carrots make an excellent side dish for any meal, whether it’s a weeknight dinner or a special holiday feast. The carrots are combined with tangy horseradish, roasted garlic, and crispy breadcrumbs to give them a ton of flavor and satisfying crunch. This oven-baked carrot recipe transforms ordinary carrots into something extraordinary that everyone around your table will love, whether they’re vegan or not.
❤️ Why You’ll Love These Baked Carrots
- Quick Prep: Prep these in just 10 minutes with simple ingredients and have them on the table in under an hour.
- Incredibly Flavorful: The horseradish, roasted garlic, and breadcrumb topping take plain carrots to the next level.
- Naturally Healthy: Carrots are loaded with fiber, vitamin A, and beta-carotene, and this recipe elevates them without sacrificing nutrition.
- Great for Holidays: Perfect make-ahead side dish that feeds a crowd and pairs with any main course.
🍲 Ingredients
Carrots – These vibrant root vegetables are loaded with beta-carotene (which converts to vitamin A for eye health), fiber for digestion, and antioxidants that support immune function. When roasted, carrots develop natural sugars that caramelize beautifully, creating sweet, tender bites with crispy edges. Choose medium-sized carrots or rainbow carrots for the best texture and visual appeal, and they’re incredibly versatile, whether sliced into coins, cut into chunks, or roasted whole.
Horseradish – This pungent root vegetable adds a sharp, zingy kick that balances the natural sweetness of roasted carrots perfectly. Use pure prepared horseradish (not the creamy cocktail sauce version) for the best flavor without added sugars or fillers. Horseradish has been used medicinally for thousands of years for its antibacterial and anti-inflammatory properties, and it contains compounds called glucosinolates that may have anticancer effects while clearing your sinuses with its distinctive heat.
👩🍳 How to Make Baked Carrots
Prepare the Carrots:
- Preheat the oven to 375°F for a longer, gentler roast; 400°F for standard timing; or 425°F for faster cooking with more caramelization. If using convection, reduce temperature by 25°F.
- Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Wash and peel carrots (peeling is optional—see FAQ below). Slice into ⅛-inch thick coins or cut into 1-inch chunks for even cooking. Keep pieces uniform in size so they cook at the same rate.
Season the Carrots:
- Add the sliced carrots to a large bowl.
- Add the mayonnaise (or vegan mayo), prepared horseradish, roasted garlic, salt, and pepper to the bowl.
- Toss everything together until the carrots are evenly coated with the horseradish mixture.
Bake:
- Transfer the coated carrots to an 8×8 baking dish or spread them in a single layer on the prepared baking sheet. Don’t overcrowd the pan—give carrots space to caramelize rather than steam.
- Sprinkle the breadcrumbs evenly over the top for a crispy finish.
- Bake according to your chosen temperature:
- 375°F: Bake for 35-45 minutes until carrots are knife-tender with caramelized edges
- 400°F: Bake for 25-35 minutes until soft and golden brown
- 425°F: Bake for 20-30 minutes for faster cooking with maximum caramelization
- For extra golden breadcrumbs, increase heat to 400°F during the last 10 minutes if you started at 375°F, or broil for 2-3 minutes at the end (watch carefully to prevent burning).
- Carrots are done when a knife slides through easily and edges are caramelized and slightly crispy.
Serve:
- Garnish with fresh dill, parsley, or thyme. Optional toppings include toasted pistachios or almonds for crunch, crumbled feta for non-vegans, or a sprinkle of lemon zest for brightness.
- Serve immediately while hot and crispy!
🪄 Tips and Tricks
- Uniform Cuts: Keep carrot pieces the same size so they cook evenly—no raw centers or burnt edges.
- Don’t Crowd: Spread carrots in a single layer with space between pieces for caramelization instead of steaming.
- Pan Temperature: For best caramelization, preheat your baking sheet in the oven for 5 minutes before adding carrots.
- Crispiness: Pat carrots dry after washing to remove excess moisture, which can make them soggy instead of crispy.
🗒 Variations
- Sweet Glaze Variation: For a sweeter version, skip the horseradish and toss carrots with 2 tablespoons olive oil, 2 tablespoons maple syrup or honey, 1 teaspoon cinnamon, and a pinch of salt. Roast as directed.
- Balsamic Variation: Toss carrots with olive oil, 2 tablespoons balsamic vinegar, minced garlic, and fresh thyme. Roast until caramelized and finish with a drizzle of balsamic glaze.
- Air Fryer Method: Preheat air fryer to 380°F. Toss carrots with oil and seasonings. Air fry in a single layer for 12-15 minutes, shaking the basket once halfway through, until tender and caramelized.
🗒 Substitutions
- Carrots: Use baby carrots (reduce cooking time by 5-10 minutes), rainbow carrots for color, or parsnips for a similar texture.
- Mayo: Replace with Greek yogurt, sour cream, or extra olive oil for different flavor profiles.
- Horseradish: Omit for a milder version, or replace with Dijon mustard for tangy flavor without the heat.
- Breadcrumbs: Use panko for extra crunch, gluten-free breadcrumbs for dietary needs, or crushed nuts like almonds or pecans.
👩🍳 Best served with
- Roasted Brussels Sprouts with Garlic
- Baked Vegan Mashed Potatoes and Vegan Gravy
- Crispy Roasted Potatoes
- Festive Nut Roast Recipe for The Holidays
- Roasted Spatchcock Chicken
- Easy Leftover Chicken Casserole with Stuffing
👝 How to Store Leftovers
Store baked carrots in an airtight container in the refrigerator for up to 4 days. To reheat, spread carrots on a baking sheet and warm at 400°F for 8-10 minutes until heated through and crispy, or reheat in the air fryer at 380°F for 5-7 minutes. You can also freeze cooked carrots (best for diced pieces) for up to 2 months—thaw overnight in the fridge and crisp back up in the oven or air fryer.
🤔 Common Questions
Bake carrots at 400°F for 25-35 minutes depending on the size of your cuts. Thin coins or baby carrots take 25-30 minutes, while 1-inch chunks need 30-35 minutes. Test for doneness by piercing with a knife—they should be tender with caramelized edges.
It’s optional! Peeling creates a cleaner appearance and slightly smoother texture, but leaving the skin on is perfectly fine (just scrub them well) and actually retains more nutrients and fiber. Young, fresh carrots don’t need peeling at all.
Absolutely! Baby carrots are convenient and work beautifully in this recipe. They’re already uniform in size, so they’ll cook evenly. Reduce the baking time by 5-10 minutes since they’re smaller, and check for doneness around the 20-25 minute mark at 400°F.
Sogginess comes from too much moisture or overcrowding. Pat carrots completely dry after washing, don’t crowd the pan (give them space to caramelize), use enough oil to coat them (about 1-2 tablespoons per pound), and bake at a high enough temperature (at least 400°F) for proper caramelization instead of steaming.
Yes! For a sweeter version, skip the horseradish and mayo mixture. Instead, toss carrots with olive oil, maple syrup or honey, cinnamon, and a pinch of salt. You can also try a balsamic glaze or simply roast with garlic, herbs, and olive oil for a milder savory option.
Store in an airtight container in the fridge for up to 4 days. To reheat and restore crispiness, spread on a baking sheet and warm at 400°F for 8-10 minutes, or use an air fryer at 380°F for 5-7 minutes. Avoid microwaving as it makes them soggy.
Yes! You can prep the carrots and horseradish mixture up to 24 hours ahead and store covered in the fridge. Add breadcrumbs and bake just before serving. Fully cooked carrots can be made 2 days ahead and reheated at 400°F for 8-10 minutes to restore crispiness.
Carrots are perfectly done when a knife or fork slides through the center easily without resistance, the edges are caramelized and golden brown, and they have some charred spots. They should be tender but not mushy.
These pair beautifully with vegan mashed potatoes, roasted Brussels sprouts, crispy roasted potatoes, lentil loaf, roasted chicken, beef roast, or any holiday main dish. They’re versatile enough for weeknight dinners and special enough for holiday tables.
Yes! Skip the breadcrumbs for a naturally gluten-free version, or substitute with crushed nuts like almonds, pecans, or pistachios for a different crunchy topping. You can also use crushed crackers or panko.
Baked Carrots
Ingredients
- 12 medium-sized carrots washed, peeled, and sliced
- 1/4 – 1/2 cup vegan mayonnaise
- 2 heaping tbsp. pure horseradish
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp minced onion
- 6 cloves roasted garlic or 3 raw cloves
- ½ cup bread crumbs
Instructions
- Preheat the oven to 350F.
- Slice the carrots into circles, about 1/8 inch thick. Add to a large bowl.
- Add the mayonnaise, horseradish, roasted garlic, salt, and pepper to the bowl.
- Stir the carrots and the ingredients together, until everything is evenly coated.
- Transfer to an 8×8 baking dish and spread evenly.
- Cover with the bread crumbs.
- Bake for 30 – 35 minutes until carrots are soft and golden brown.
- Increase the heat to 400F and roast for 10-20 minutes until golden
- Serve immediately!
Video
So good!