Oven-roasted baby carrots are quick to prepare and packed with flavor. A light coating of olive oil paired with high heat creates a versatile side dish for any meal.
Like my popular Maple Glazed Carrots recipe, you can use either maple syrup or honey to make this dish. Or, omit all together and enjoy the natural sweetness of the carrots.
How To Make Roasted Baby Carrots
- Preheat the oven: Set your oven to 425°F and line a baking sheet with foil or parchment paper.
- Prepare the carrots: Toss the carrots with the olive oil, maple syrup (or honey), salt, and pepper.
- Prepare to bake: Spread the out the carrots in a single layer on the baking sheet and evenly spread cubes of butter over the carrots.
- Roast: Bake for 18-22 minutes, or until the carrots are tender and caramelized.
Top Tips For Roasting Carrots
Here are my top tips, to keep in mind, when roasting baby carrots:
- Roasting time can vary depending on the size and thickness of the baby carrots; smaller carrots will cook faster, while larger or thicker ones may need a few extra minutes to become fork-tender and evenly browned.
- Avoid overcrowding the pan. Spacing the carrots apart allows hot air to circulate, resulting in better browning and texture.
- Dry the carrots well before roasting. Excess moisture can prevent crisp edges, so pat them dry if they were rinsed beforehand.
Recipe Variation Ideas
This oven roasted baby carrots recipe is easy to customize based on your meal or flavor preferences. Kick it up a notch for Easter Dinner.
- Garlic Parmesan Carrots: Add minced garlic during the last 10 minutes of roasting, then sprinkle with freshly grated Parmesan cheese before serving.
- Herb Roasted Carrots: Finish the carrots with fresh thyme, parsley, or rosemary for a bright, earthy flavor that pairs well with roasted meats.
- Spicy Roasted Carrots: Add cayenne pepper, crushed red pepper flakes, or smoked paprika for a subtle kick.
- Maple-Pecan Carrots: Add chopped pecans before roasting to give the dish a nutty crunch and holiday flair.
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Serving Ideas
Roasted baby carrots pair well with a wide range of dishes, making them a versatile vegetable side for any meal. Serve them alongside roasted chicken, grilled steak, or baked salmon for an easy, balanced dinner.
They’re also a great addition to holiday menus, pairing beautifully with ham, turkey, or prime rib. From Easter to Thanksgiving to Christmas, this roasted baby carrots recipe should be on the menu!
More Vegetable Side Dishes
In addition to roasted carrots, folks are loving this Asparagus Casserole, sautéed asparagus, roasted brussels spouts, roasted butternut squash, and sautéed mushrooms dishes. If you have any carrots leftover, trying to making pickled carrots.
Roasted Baby Carrots
Ingredients
- 1 lb baby carrots
- 1 Tbsp extra virgin olive oil
- 2 Tbsp maple syrup or honey (*Note 1)
- ½ tsp sea salt, to taste
- ¼ tsp black pepper
- chopped parsley, optional garnish
Instructions
- Preheat oven to 425°. Line a rimmed baking sheet with foil or parchment paper and set aside.
- In a large mixing bowl, add the carrots, olive oil, maple syrup/honey, salt, and black pepper. Toss to combine and transfer to the baking sheet (place in a single layer).
- Roast carrots, for 18-22 minutes, or until tender. The total time will depend on the size of the baby carrots. Carrots should be tender with browned edges.
- Top with chopped parsley, and serve.