Roasted Baby Carrots

Gluten-FreePaleoVeganRoot Vegetables

Tender young carrots, roasted with red onions with rosemary, salt, and pepper, until lightly caramelized.

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.

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 18 Comments / Reviews

  • Ray

    I can’t count how many times I’ve made this, all can’t believe the ingredients, but love it and go back for more. Thank you Ray

  • 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.

  • .

    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!

  • 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.

  • 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.

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