Roasted Carrots with Lime Recipe


I don’t know about you, but my love for roasted vegetables doesn’t end when the weather heats up. Who says it has to be cold outside to enjoy a batch of Maple Roasted Brussels Sprouts with Sriracha?

The first summer after we started cooking in our toaster oven I discovered that you could enjoy the awesomeness of roasted vegetables all year long.

That’s because your little oven will preheat faster and give off considerably less heat than your standard oven. Which is also a real lifesaver when you find yourself craving a creamy batch of Southwestern Twice Baked Potatoes in the middle of August.

Roasted Carrots with Lime Photo

But did you know that you can cook ANY vegetable in your toaster oven?

Some veggies, like roasted spaghetti squash or baked sweet potatoes, can take an hour or more but these irresistible roasted carrots with lime are super quick.

Roasted Carrots with Lime Picture
Roasted Carrots with Lime Image

From start to finish, whipping up a tasty pan will take you less than 30 minutes. The secret to this ultra-easy recipe is using a 16-ounce bag of baby cut carrots. I bet you’ve got one sitting in your fridge right now!

A Few Tips for Roasting Your Carrots:

  • Drain and dry the carrots well. Baby cut carrots are packed with water to keep them moist. Once, without thinking I accidentally dumped the whole bag (water and all) into a baking dish. It was soggy carrot city.
  • Use a roasting pan. The high sides of a baking dish make it hard for the dry heated air in your little toaster oven to circulate. To achieve a nice crisp-tender veggie use a dark roasting pan and if your toaster oven has a convection setting make sure to use it! (See recipe for cook time and temperature adjustments)
  • Savory olive oil tastes fantastic but in the summer give melted coconut oil a try. It’s lighter with a hint of sweet coconut flavor. If your carrots are fresh from the fridge the coconut oil will harden once it hits the cold veggies. Don’t panic, it’ll melt again quickly once you pop the pan in your toaster oven.
  • Get creative with the seasonings. Dig around in your pantry and see what sounds good. Plain salt and pepper are pretty tasty, cumin is another winner but garlic and fresh ginger is the BEST combo.
Roasted Carrots with Lime Pic

Whatever you do, don’t skip the lime! When roasted, the natural sugars in carrots are intensified. A little acid like balsamic vinegar or (my favorite) tangy lime juice helps to balance out all that sweetness.

These roasted carrots with lime make a perfect summer snack or side dish. You can even throw them into a crisp salad. Ours rarely make it to the table though…we just eat them straight off the pan!

File 1 - Roasted Carrots with Lime
Roasted Carrots with Lime Photo

Roasted Carrots with Lime Recipe

Brie Norris
Roasted Carrots with Lime are the easiest toaster oven side dish. Smoky sweet roasted carrots with garlic, ginger and a pop of bright lime flavor.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 74.5 kcal


  • 1 Organic Baby Cut Carrots drained and dried well
  • 1 Melted Coconut Oil olive oil, or grapeseed oil (extra-virgin)
  • 0.5 Fresh Ginger Root peeled and chopped
  • 0.25 Granulated Garlic
  • Salt and Pepper to taste
  • 1 Lime sliced in half
  • Fresh Parsley Leaves chopped, for garnish


  • Preheat toaster oven to 425°F.
  • Place dried carrots on your toaster oven roasting pan and add oil, salt, pepper, ginger, and garlic. Toss to combine.
  • Roast for 15 to 20 minutes, shaking the pan halfway through cooking until the carrots are lightly browned and fork tender.
  • Squeeze lime halves over carrots and sprinkle with parsley before serving.


Calories: 74.5kcalCarbohydrates: 9.75gProtein: 0.25gFat: 3.25gSaturated Fat: 2.75gSodium: 88mgSugar: 4.25g
Keyword Carrots, Limes, Roasted, Side Dishes, Toaster Oven Cooking, Vegetables, Vegetarian
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