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oven roasted baby carrots on a sheetpan garnished with chives

Oven Roasted Baby Carrots

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A simple side dish you can easily add to any meal during the week, these oven-roasted baby carrots just as quickly become a fancy side when using heirloom baby carrots from the market.

A good source of vitamins, fibre, beta carotene, and antioxidants, eating too many carrots is never a bad thing. Roasting baby carrots helps bring out their natural sweetness as the starch slowly converts to sugar, making them a hit even with kids.

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Do You Have To Use Baby Carrots?

Absolutely not! To be honest you can you any carrots you see fit or happen to have in the pantry.

Peeled baby carrots, whole carrots cut into a batton stick, or carrots from the garden will all work.

The key to making this recipe come out perfectly every time is to make sure all the carrots are evenly sized. This makes baby carrots ideal because they are all generally the same size already(meaning less chopping) and will cook quite evenly.

trimming carrot tops of off baby carrots with a chefs knife

How Long Do You Roast Baby Carrots ……& At What Temperature?

Since baby carrots are fairly thin, you want to roast them at a higher than normal temperature to ensure they are fully cooked (without being mushy), while slightly caramelizing around the edges.

I’ve found the best temperature for roasting baby carrots to be 400F for 20-35 minutes on the middle oven rack.

Oven Roasted Baby Carrots

To make this recipe you’ll need:

  • 2 – 3 bunches baby carrots
  • 2 tbsp oil
  • Pinch salt and pepper
  • Brown sugar (optional)

PRO TIP: In order to prevent the carrots from burning to the roasting pan at such a high temperature, I like to use parchment paper or a Silpat baking sheet. The Silpat sheet is naturally non-stick, and can be re-used hundreds of times, making it zero-waste friendly!

Instructions

1.Preheat the oven to 400F and then wash and trim the baby carrots. If you are using fresh bunched carrots from the market, cut off the top greens and any spindly roots that may be sticking out. If using pre-peeled baby carrots give them a rinse under running water.

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2. Once washed and trimmed, pick out carrots which are larger than the rest and cut them in half to make them more uniform in size. I like to cut all my baby carrots in half to speed up cooking time.

cutting trimmed baby carrots in half

3. Toss the baby carrots in a bowl with the oil, salt, and pepper. Line a baking sheet with a none stick Silpat liner or none stick parchment paper.

heirloom baby carrots being tossed in a metal bowl with oil and spices

4. Spread the carrots on the baking sheet and evenly spread them out to ensure even cooking. Place the baking tray in the hot oven and roast the carrots for 15-20 minutes.

The cooking time may vary here depending on the size of the carrots. Generally speaking, finger-sized carrots will cook in 20-30 minutes.

5. Once the cooking time is up, test the carrots to make sure they are soft all the way through. A little bite is ok. But you don’t want them to be hard.

6. (Optional) If you like you can sprinkle some brown sugar over the carrots in the last 5 minutes of roasting. The sugar will melt and caramelize giving the carrots a glazed look and taste.

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oven roasted baby carrots on a sheetpan garnished with chives
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5 from 1 vote

Oven Roasted Baby Carrots

A simple and healthy side dish you can make any day of the week, oven-roasted baby carrots cook in just under 30 minutes, and are an easy way to add veggies to any supper.
Course Side Dish
Cuisine Canadian
Keyword do you roast baby carrots with skin on?, how do you make brown sugar roasted baby carrots?
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 99.4kcal
Author Chef Markus Mueller

Ingredients

  • 2-3 bunches baby carrots
  • 2 tbps oil
  • 1 pinch salt

Optional

  • 1 tbsp brown sugar

Instructions

  • Preheat the oven to 400F and then wash and trim the baby carrots. If you are using fresh bunched carrots from the market, cut off the top greens and any spindly roots that may be sticking out. If using pre-peeled baby carrots give them a rinse under running water.
  • Once washed and trimmed, pick out carrots which are larger than the rest and cut them in half to make them more uniform in size. I like to cut all my baby carrots in half to speed up cooking time.
  • Toss the baby carrots in a bowl with the oil, salt, and pepper. Line a baking sheet with a none stick Silpat liner or none stick parchment paper.
  • Spread the carrots on the baking sheet and evenly spread them out to ensure even cooking. Place the baking tray in the hot oven and roast the carrots for 15-20 minutes.
  • Once the cooking time is up, test the carrots to make sure they are soft all the way through. A little bite is ok. But you don’t want them to be hard.
  • (OptionaI) If you like you can sprinkle some brown sugar over the carrots in the last 5 minutes of roasting. The sugar will melt and caramelize giving the carrots a glazed look and taste.

Notes

The cooking time may vary here depending on the size of the carrots. Generally speaking, finger-sized carrots will cook in 20 minutes.

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One Comment

  1. Kitchen Varieties

    5 stars
    Made these this morning, and followed instructions exactly. They were out of this world. Outstanding! I can’t wait to make these for friends.

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