Roasted Baby Carrots Recipe
This Roasted Baby Carrots Recipe combines baby carrots, olive oil, garlic, and herbs for a sweet, savory, and crowd-pleasing side.
Equipment
- Large rimmed baking sheet
- Parchment paper or aluminum foil (optional, but helps with cleanup)
- Mixing bowl
- Measuring spoons
- Sharp knife (if trimming carrots)
- Spatula or tongs
- Oven mitts (learned this the hard way)
Ingredients
- 1½ pounds baby carrots washed and dried
- 2 tablespoons olive oil
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder or 2 fresh garlic cloves, minced
- ½ teaspoon dried thyme or rosemary optional but lovely
Optional finishing touches:
- 1 tablespoon honey or maple syrup
- Fresh parsley or dill chopped
- Lemon zest or a squeeze of lemon juice
- A pinch of chili flakes
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 425°F (220°C). This temperature is key — too low and the carrots steam, too high and they burn before they soften.
- Line your baking sheet if you want easy cleanup. I usually do because future-me appreciates it.
Step 2: Season the Carrots
- Place the baby carrots in a large bowl. Drizzle over the olive oil, sprinkle in the salt, pepper, garlic, and herbs. Toss everything well so every carrot gets coated. Don’t rush this step — even seasoning makes a big difference.
Step 3: Spread Them Out
- Pour the carrots onto the baking sheet in a single layer. This part matters. If they’re piled on top of each other, they won’t roast properly.
- Give them space. Let them breathe.
Step 4: Roast
- Roast for 25–35 minutes, flipping halfway through. The carrots should be tender when pierced with a fork and golden brown on the edges.
- If you’re adding honey or maple syrup, drizzle it on during the last 5 minutes.
Step 5: Finish and Serve
- Once out of the oven, taste one (always taste). Adjust seasoning if needed. Finish with herbs, lemon, or chili flakes if you like.
- Serve warm. Try not to eat them all straight from the pan.