"If you are planning on baking carrots in the oven, then you need to make sure you're cooking them for the right amount of time. If you take them out too early, they might fail to soften. Likewise, if they end up overcooking, they can dry out and start to burn. The ideal baking time for large garden carrots is about 15 to 30 minutes in a 425 degree Fahrenheit oven."
"Baby carrots, or carrots that are julienned to a similar size, should be finished sooner, while thicker cuts will lean more toward the 25 to 30 minute mark. To see if your carrots are done, check them at the 15 minute mark and try piercing them with a fork. They should be soft enough for the fork to easily spike them, but not so much that they're mush."
Roast carrots at 425°F for 15 to 30 minutes, with smaller or julienned carrots finishing sooner and thicker cuts requiring the longer end of the range. Check doneness at the 15-minute mark by piercing with a fork; carrots should be tender but not mushy and may show slight caramelization on the edges when coated in oil or honey. Use high oven heat to enhance natural sweetness and achieve crispness. Cut carrots uniformly for even cooking. Peeling is optional if carrots are well cleaned, though peeled carrots present a sleeker appearance. Simple bold seasonings complement roasted carrots well.
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