Roasting carrots is not only one of the easiest ways to prepare them; it also brings out the 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!
The Best Baby Carrots To Roast
She uses the "Nantes" French-style carrots that Trader Joe's carries or the bunched immature 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 that are so popular to serve as a snack to kids (those are actually mature carrots cut to small shapes), but to carrots that are still young and not tough or woody.
How To Roast Baby Carrots
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.
Watch This Roasted Baby Carrots Recipe
Tips for Roasting Baby Carrots
Roasting baby carrots is easy! Here are a few tips for perfect carrots.
- Use real baby (immature) carrots, not the ready-to-eat, stubby carrots sold bagged and peeled for snacking. Those carrots won't roast the same.
- After the first 25 minutes, check the carrots every 5 minutes so they don't overcook. The carrots' size, plus variations in ovens, can make a difference in how long these take to cook.
- Don't skip lining the pan with aluminum foil (or parchment, if you prefer). This keeps the carrots from sticking and makes cleanup easier.
Tips for Storing and Reheating Roasted Baby Carrots
We don't recommend making this dish ahead of time to reheat when first serving, because the carrots look tired and just don't have that freshly roasted appeal. But, if you end up with leftovers, refrigerate them in an airtight container in the refrigerator 3 to 4 days.
To reheat, heat a skillet on the stovetop to medium, add a little olive oil, and put the carrots in once the oil is hot. Put a lid on the skillet, and shake the pan the every minute or so until they are just heated through.
We don't recommend freezing roasted baby carrots.
More Carrot Recipe to Enjoy
- Classic Glazed Carrots
- Roast Chicken With Carrots
- Easy Vegetable Tart with Carrots, Fennel, and Chévre
- Skillet Chicken Thighs with Potatoes, Carrots, and Greens
- Classic Carrot Salad
Roasted Baby Carrots
1 1/2 pounds young carrots (about 5 inches each), cleaned, patted dry, and greens cut to 1 inch
1 medium red onion cut into 8 to 12 wedges (see How to Slice an Onion)
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh rosemary
2 cloves garlic, peeled and crushed
Freshly ground black pepper
Preheat the oven:
Preheat the oven to 400°F. Line a roasting pan with aluminum foil.
Arrange the vegetables on the pan, coat with olive oil, salt, and pepper:
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.
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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 4g||13%|
|Total Sugars 6g|
|Vitamin C 8mg||42%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|