Roasted Baby Carrots

Roasted Baby Carrots

Roasting carrots is a great way to accentuate the natural sugars that occur in them.  A roasted carrot is sweeter than a steamed carrot.  I love that I can throw them into the oven and ignore them for the next 30 minutes or so and have a perfect side dish to accompany any meat entrée.

I’m really into roasting this month.  It may be because it’s still very cold outside, and when I get home from work, I want to use the oven.   Roasting carrots is a good reason to use my oven.  Besides, they’re delicious.Roasted Baby Carrots

If you’ve never tried Roasted Baby Carrots, give our recipe a try and let us know what you think by leaving a comment below.

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Roasted Baby Carrots
Recipe type: Vegetable Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
Roasting carrots accentuates their natural sweetness. They're simple to prepare and are a great side dish for almost any meet entree.
  • 1 pound baby carrots
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  1. Preheat oven to 400 degrees.
  2. Arrange carrots in a 9X13 pan.
  3. Drizzle with olive oil.
  4. Sprinkle with salt.
  5. Toss to combine and then rearrange carrots in a single layer in baking pan.
  6. Place pan in oven at 400 degrees and bake for 20 - 30 minutes. You want the carrots to be tender and beginning to brown.
  7. Serve.

Nutrition Facts
Amount Per Serving
Calories 66
% Daily Value
Total Fat 4.8g
Saturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 253mg
Total Carbohydrates 6.2g
Dietary Fiber 2.2g
Sugars 3.6g
Protein 0.5g
Vitamin A 209%
Vitamin C 3%
Calcium 2%
Iron 4%


7 thoughts on “Roasted Baby Carrots

  1. Simply delectable. You know how I enjoy using only a few handy ingredients. This roasting method is colorful and healthful. Chefs are calling carrots the new vegetable trend ….after last years cauliflower. Your recipe is the perfect addition to any entree.

    1. I always think of you when I have simple recipes because I know that they are your style. I still think fondly of your grilled tomatoes, corn, and onions at the Writer’s retreat.

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