Roasted Baby Carrots

This has to be one of the easiest ways to prepare roasted carrots. The method of preparation comes from my friend Suzanne. She uses the “Nantes” French carrots from Trader Joe’s or the bunched baby carrots at Whole Foods, but any small carrot (4-5 inches long) will do. You usually find them with their greens still on. (Note that the “baby” carrots to which I refer here are not the small pill-capsule-shaped carrots that one gets in a big bag to serve as snacks for kids.) The carrots are simply tossed together with sliced red onions, fresh rosemary, olive oil, salt, pepper, and garlic powder, and then roasted until all are nicely caramelized.

Roasted Baby Carrots Recipe

  • Prep time: 5 minutes
  • Cook time: 35 minutes


  • 1 1/2 lbs of 5 inch long baby carrots, carefully washed, patted dry, greens cropped to 1 inch above top of carrot
  • 1 medium red onion, peeled, cut lengthwise (root to top) into 8-12 wedges
  • 2 Tbsp olive oil
  • 1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
  • Garlic powder
  • Salt
  • Freshly ground black pepper


1 Preheat oven to 400°F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan, lined with aluminum foil. Sprinkle with garlic powder, salt, and pepper.


2 Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.

Serves 4.


  1. .

    I love this recipe. I grow these carrots in my garden and it’s supposed to freeze here in the next few days. This was a perfect way to use up everything that was left over!

  2. Jennifer

    I do this recipie with parsnips and carrots together but without the rosemary (my kids don’t like rosemary) I generally don’t have access to baby carrots however so I just quarter both the carrots and parsnips. It is wonderful! The kids eat them like fries with pretty much anything. It is actually the only way my older daughter (Elise coincidentally) will eat parsnips.

  3. Cathy

    I was thinking of making this for Thanksgiving, but wanted to give it a shot before hands to see how it would turn out. I made it last weekend for dinner and it was very yummy! I never thought of baking carrots.

    Now I’m ready to make a batch that is 3 times the batch (we have almost 50 people coming over every thanksgiving, but only a few actually eat the veggies)! Thanks for a new recipe.

  4. Dave

    For a simpler version just cut any old carrot into slices, wrap in tinfoil with a some freshly ground pepper and butter. Probably my favorite veg, enjoy.

  5. Wendy

    I want to make this for Christmas but need to do it in advance. Does this recipe work for that? Can I cook them the day before and then reheat them for Christmas dinner (in oven or microwave)? As always, I love your site and have a very Merry Christmas.

    No, I don’t think this is the best recipe for making in advance. What you will end up with will just taste like leftover roasted carrots. Which is okay, but not great. ~Elise

  6. Darren

    Made this tonight and threw in some pine nuts for the final minutes. This recipe is a keeper and will definitely be made on a regular basis now.

  7. life and larder blogger

    The carrots you refer to are most likely Dutch carrots. These are slender and tender. Baby carrots are simply carrots harvested when still young, but are usually a little larger than Dutch carrots. Heirloom carrots come in white, yellow, red and purple as well as orange. The modern day orange carrots we know, was developed by the Dutch in the 17th century.

  8. kyle mendes

    carrots are one of the most underrated vegetables. They are absolutely scrumptious when roasted, are sweet and juicy boiled with corned beef, and they make a great cake. How many vegetables can make a good cake? Eggplant cake? I think not.

    Great post Elise!

  9. John Peters

    Recipe is great! I’m a vegetarian and I’m surely try this one at home. Thank you for sharing this recipe.

    By the way, nice pictures! :)

  10. melzor

    Oh, how could I forget how much I love roasted carrots? These are so pretty! And there’s so many fun ways to tweek this.

    Thanks for re-posting the recipe!

  11. Joanne Tannone

    Glad to see this recipe ….I have become a big fan of roasting most vegetables…the heat along with some good olive oil and I usually choose to throw in some unpeeled garlic cloves, sea salt and freshly ground black pepper as well as some fresh herbs towards the end of the roasting time so that the herbs still retain their wonderful aroma and taste.
    I am not a big fan of raw carrots, however put them into a roasted category and they become transformed into something delectable…flavor is concentrated…veggies a little bit scorched…absolutely delicious !
    Lately, because of the winter tomatoes available at the markets, a so-so plum tomato cut up and roasted with olive oil, garlic and herbs is perfect for mixing with pasta, on crisp bread slices or just as is out of the roasting pan ! I guarantee it will make living through the winter months sooo much easier and tastier !! Ciao !

  12. Corey

    Yeah, the baby carrots that everyone sees at the grocery store that are pill shaped are just regular carrots peeled and cut into that shape and size.
    If you go to a farmer’s market you will see all kinds of organic baby carrots, red, yellow, purple. They are delicious roasted as this recipe suggests.

  13. 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.

  14. 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!

  15. 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 !

  16. Rivki Locker (Ordinary Blogger)

    I am so attracted to recipes with carrots like this but have never been able find them locally (in NJ). My supermarket carries the big old fat ones and the tiny machine-sanded baby guys. Oh well…. I will keep looking! This recipe looks fantastic.

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