Roasted Baby Carrots

Roasted baby carrots are an easy oven-roasted side dish made with simple ingredients that brings out the natural sweetness and caramelized flavor of carrots for any weeknight or holiday meal. When I'm not making Sous Vide Carrots, this is the one I go with.

Course Dinner, Side Dish

Cuisine American

Keyword Carrots, roasted

Diet vegan, vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 98kcal

Author Darcey Olson

Cost 2.50

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.

Notes

Note 1 - 1 tablespoon gives a light touch of sweetness without overpowering, while 2 tablespoons creates a more noticeable glaze and deeper caramelization.

Nutrition