Roasted Baby Carrots

Photography Credit: Elise Bauer

Roasting carrots is not only one of the easiest ways to prepare them, it also brings out wonderful flavor in the caramelized bits. My friend Suzanne prepares tender young carrots this way and passed this method on to me years ago. I love it!

She uses the “Nantes” French carrots that Trader Joe’s carries or the bunched baby carrots from Whole Foods. Any small (4 to 5 inch) carrot will work; they are often sold in bunches with their greens still attached.

By “baby” carrots we’re not referring to the small capsule-shaped carrots carrots so popular to serve as a snack to kids (those are actually mature carrots cut to a small shape), but to carrots that are still young and not tough or woody.

To make, we just toss the carrots with sliced red onions, garlic, fresh rosemary, olive oil and salt and pepper, and then roast at a high temperature until cooked through and lightly caramelized. They’re a great side to serve with chicken, turkey, or beef.

Roasted Baby Carrots Recipe

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4


  • 1 1/2 lbs of 5 inch long young carrots, rinsed and scrubbed clean, patted dry, carrot greens cut to 1 inch above top of carrot
  • 1 medium red onion, halved lengthwise (root to top) then cut into 8-12 wedges (see How to Slice an Onion)
  • 2 Tbsp olive oil
  • 1 Tbsp fresh chopped rosemary
  • 2 cloves garlic, peeled and crushed
  • Salt
  • Freshly ground black pepper


1 Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the carrots, red onion wedges, and crushed garlic cloves on the pan and sprinkle with chopped rosemary. Drizzle with olive oil and toss to combine so that the carrots and onions are lightly coated. Sprinkle with salt and pepper.

roasted-baby-carrots-method-1 roasted-baby-carrots-method-2

2 Roast at 400°F for 30 to 40 minutes until well browned and caramelized around the edges. Remove from pan and place in a serving dish to serve.

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Roasted Baby Carrots

Showing 4 of 17 Comments

  • Mrclflwr

    I just made this recipe last night but without the red onions bc I didn’t have any. I also used dried rosemary instead of fresh bc it was all I had. I tossed the carrots with half of the olive oil listed, crushed garlic about 1 tsp dried rosemary, salt/pepper. The carrots were so simple and delicious! My 2 yr old and 11 Month old loved it. So did my husband who can be picky sometimes.

  • sippitysup

    This is certainly a classic and well worth a 2nd look. GREG

  • Joanne

    Oh yes !! roasted broccoli ! sooo delicious…also try brussels sprouts.! cut into thin layers crosswise, spread out on a deep cookie sheet, toss with sliced garlic, onions and depending on your pepper flakes, anoint all with olive oil, sea salt and freshly ground black pepper…cook at 400 degrees, tossing veggies now and want to end up with some scorched bits…even non brussels sprouts lovers are won over with this cooking method…great as is, with pasta, in a soup…fantastico !!If you can find brussels sprouts on the stalk at your market…they’re so much better than sprouts already cut from the stalk !

  • Diana

    I just love this , roasted winter veggies is the way to go, first of all none of the vitamins are lost in the cooking process and roasting just enhances the taste.Has anyone ever tried roasted broccoli? It is wonderful! Use the same recipe as you would with the carrots, you will love it, so earthy and nutty yummy!

  • Rocky Mountain Woman

    I am getting to the point where the only way I want to prepare vegetables is by roasting them. It brings out all of the wonderful flavor of the vegetable where boiling or steaming seems to take away from the flavor.

    These look amazing.

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