These oven roasted baby carrots are quick, easy, and flavorful! With just a few simple ingredients and minimal prep time required, serve this side dish as an accompaniment to your favorite mains like pork tenderloin, steak, chicken, and more.
I’ve always loved how versatile carrots are, which is why they’re a staple in my household! This recipe showcases their natural sweetness and limited need for extra seasonings.
Using simple, fresh ingredients, I’ll show you just how easy and affordable it is to make a healthy and delicious side dish your family will love!
Why This Recipe Works
- Easy: All you have to do is toss carrots and seasonings in a mixing bowl, then transfer them to the oven. This recipe is mostly hands-off!
- Affordable: Carrots are an inexpensive ingredient for most households, and they’re widely available at pretty much any grocery store or market.
- Versatile: You can pair oven roasted baby carrots with virtually any protein, or serve them with other side dishes like air fryer frozen broccoli and crispy baked potatoes.
Easy Oven Roasted Baby Carrots
Oven roasted baby carrots are a simple but flavorful take on one of the most utilized vegetables out there! Carrots are quickly tossed in olive oil, salt, and pepper, then roasted until golden brown and slightly crispy.
You can add more herbs and spices, but I love how their naturally sweet flavor shines through! This dish can be enjoyed as a snack on its own, but it’s best paired with mains like pork tenderloin, spiral ham, or turkey breast.
It’s easy enough for a weeknight dinner, but roasted baby carrots in the oven also make a colorful addition to special occasions like Christmas, Easter, and more!
Ingredients For Roasted Baby Carrots In The Oven
See the full list of ingredients in the recipe card below.
- Baby carrots: You can also use regular carrots, but you may want to cut them or cook them for longer. For a unique and beautiful presentation, try a mix of orange, yellow, and purple carrots!
- Olive oil: Use quality extra-virgin olive oil for this recipe. It makes such a difference in flavor! You can also use avocado oil or grapeseed oil in a pinch.
- Salt & pepper: I like to keep my seasonings simple for roasted carrots, allowing their sweet flavor to shine through. However, you can also use garlic powder, onion powder, oregano, thyme, parsley, paprika, etc.
How to Make Oven Roasted Baby Carrots
Step 1: Season The Carrots
Preheat your oven to 450 degrees F. It might seem hot, but this temperature creates a perfectly caramelized carrot flavor! Add the carrots to a mixing bowl, and toss them with olive oil, salt, pepper, and any other seasonings you want to use.
Step 2: Roast The Carrots
Transfer the carrots to an extra-large rimmed baking sheet. Make sure to spread them out in a single layer for even cooking. Roast the carrots for about 30-40 minutes, stirring them once or twice throughout.
What To Serve With Oven Roasted Baby Carrots
Once your oven roasted baby carrots are nice and golden, top them with garnishes like these:
- Fresh parsley, dill, or thyme.
- A sprinkle of feta, goat cheese, or Parmesan.
- A drizzle of balsamic glaze.
- Toasted nuts like almonds, pistachios, walnuts, or pecans.
- A dollop of Greek yogurt or sour cream.
- A squeeze of lemon juice.
They make a delicious side dish with mains like prime rib, oven-roasted pork tenderloin, air fryer chicken breasts, and grilled pork chops.
Recipe Variations
- Seasonings: Add seasonings like garlic, oregano, basil, or thyme for an easy way to enhance the roasted carrot flavor.
- Spice: For a spicy kick, toss the carrots in cayenne, paprika, or red pepper flakes.
- Sweet: If you’re looking to sweeten them up even more, try drizzling these oven roasted baby carrots with honey, agave, or maple syrup.
- Other veggies: Mix this recipe up by adding other vegetables like parsnips, Brussels sprouts, beets, or sweet potatoes to the sheet pan.
Tips For The Best Recipe
- Use baby carrots: For a sweeter result, opt for baby carrots over full-grown carrots. I also enjoy this recipe with farmer’s market carrots.
- Dry the carrots: Make sure the carrots are dry before tossing them in oil. This will help with the caramelization process (also known as the Maillard reaction).
- Even layer: Don’t overcrowd the carrots on the sheet pan or the air won’t be able to circulate properly.
- Adjust the time: Since they may have a different thickness than the ones I’ve used, you may need to adjust the roasting time of the carrots.
- Serve them hot: Serve these roasted baby carrots in the oven while they’re hot for the best taste and texture.
What To Do With Leftovers
If you have leftover roasted baby carrots in the oven, here’s what to do:
- Fridge: You can keep your roasted carrots in the fridge for up to 3-4 days. Just make sure they’re fully cooled before transferring them to an airtight container.
- Freezer: Roasted carrots don’t hold up well in the freezer, so I suggest avoiding it completely for this recipe.
Additional Recipes
If you enjoyed this oven roasted baby carrots recipe, here are some more of my most popular side dishes for you to try:
Frequently Asked Questions
Can I use regular carrots instead of baby carrots?
Yes, you can use regular carrots instead of baby carrots. Just make sure to peel them and cut them into similar sizes so they cook evenly.
How long does it take to roast carrots?
Carrots can vary in their roasting time, depending on their size and thickness. Typically it takes anywhere from 25-40 minutes to roast them.
How do I know when the carrots are done roasting?
You will know the carrots are done roasting when they turn a deep, caramelized color, and can easily be pierced with a fork.
Perfect Oven Roasted Baby Carrots
Ingredients
- 2 pounds baby carrots or trimmed and cut whole carrots into 1-inch pieces
- 2 ½ tablespoons olive oil
- kosher salt to taste
- black pepper to taste
Instructions
- Preheat oven to 450F. Add carrots to a mixing bowl. Drizzle with olive oil and salt and pepper. Toss to coat.
- Transfer carrots to an extra large rimmed baking sheet, lined with parchment paper. Roast for 30-40 minutes, stirring once or twice during cooking.
450°F was way hotter than necessary. My carrots ended up burning a bit on one side. I’ll definitely try this again but at 350°F for a longer cooking time.