Roasted Baby Carrots

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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

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

Ingredients

  • 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

Method

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

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Showing 4 of 23 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

  • 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.

  • Amanda

    I love roasted carrots! They remind me of the carrots my mother used to roast along with the Sunday pot roast.

  • Shoshana

    YUM – I’m making this as my side-dish, thanks for the recipe!

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