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    Home » Food » Meal Ideas - Sides and Salads

    Oven Roasted Baby Carrots

    Published on September 4, 2019 ᛫ Updated on September 24, 2019 by Chef Markus Mueller

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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.

    Jump to Recipe

    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 tablespoon 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.

    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.

    Related:  Home Grown Basil & Garlic Scape Pesto

    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.

    Made the recipe? Comment & Rate it below, then take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest

    oven roasted baby carrots on a sheetpan garnished with chives

    Oven Roasted Baby Carrots

    Chef Markus Mueller
    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.
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine Canadian
    Servings 4 servings
    Calories 99.4 kcal

    Ingredients
      

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

    Optional

    • 1 tablespoon 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.

    Nutrition

    Calories: 99.4kcal

    Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

    Keyword do you roast baby carrots with skin on?, how do you make brown sugar roasted baby carrots?
    Tried this recipe?Let us know how it was!

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    • Traditional Greek Salad
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    Comments

    1. Kitchen Varieties

      September 05, 2019 at 2:50 am

      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.

      Reply

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    Red Seal Chef Markus Mueller. Owner of Earth, Food, and Fire

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