Roasted Baby Carrots

Ready in under 30 minutes, these oven roasted carrots are an easy, healthy, and delicious side dish! A little honey brings out their natural sweetness. Roasted carrots are the perfect veggie side dish. They’re easy to make, but they’re also amazingly flavorful. The hot oven intensifies the carrots’ natural sweetness, and it makes them soft and tender, with lightly crisp, caramelized edges.

Another great option for roasted carrots is our Sweet Bourbon Roasted Carrots – check out the recipe.

How to make Roasted Carrots

Ingredients

• 1 pound carrots, about 1 large or 2 medium bunches, cut into 2-inch barrels
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon honey or maple syrup
• ½ teaspoon sea salt
• Freshly ground black pepper
• Chopped fresh parsley, for garnish

Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the carrots with the olive oil, honey, salt, and several grinds of pepper.
3. Transfer the carrots to the baking sheet and spread in a single layer.
4. Roast for 15 to 25 minutes, or until fork-tender and lightly browned but not mushy. The timing will depend on the size of your carrots.
5. Remove from the oven and season to taste. Garnish with parsley and serve.

What do with leftover roasted carrots.

These honey roasted carrots are best just after they’re baked, but leftovers will keep in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven or zap them in the microwave.

A Note on Roasted Baby Carrots

For this recipe we recommend using smaller whole orange or rainbow carrots. They have a more complex flavor and firmer texture than packaged baby carrots, which are not really “baby” carrots at all, but mature carrots that have been trimmed down and bagged. If baby carrots are what you have, you can use this recipe to roast them. I’d start checking them sooner though, after just 10 minutes in the oven. They can quickly go from fork-tender to mushy.