These Roasted Baby Carrots are one of the easiest carrot recipes you will ever make! This recipe with baby carrots roasted with red onion and rosemary is quick to prepare and roasts in just 35 minutes.
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Roasting carrots isn’t just one of the easiest ways to cook it; It also brings out the wonderful flavor in the caramelized bits. My friend Suzanne prepares tender young carrots this way and passed the method on to me years ago. I love it!
She uses the French-style “Nantes” carrots that Trader Joe’s carries or Whole Foods’ bunched unripe carrots. Any small (4 to 5 inch) carrot will work; They are often sold in bundles with greenery still attached.
By “baby” carrots, we don’t mean the small, capsule-shaped carrots that are so popular for kids to snack on (these are actually ripe carrots cut into small shapes), but carrots that are young and not tough or woody.
How to Roast Baby Carrots
To prepare, we simply toss the carrots with chopped red onion, garlic, fresh rosemary, olive oil, and salt and pepper, then roast on high heat until cooked through and lightly caramelized. They’re a great side dish with chicken, turkey, or beef.
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Check out 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 (unripe) baby carrots, not the ready-to-eat, chunky carrots sold in bags and peeled for snacking. These carrots are not roasted right away.
- After the first 25 minutes, check the carrots every 5 minutes to keep them from overcooking. The size of the carrots, as well as variations in ovens, can make a difference in how long they take to cook.
- Don’t skip lining the pan with aluminum foil (or parchment if you prefer). This will prevent the carrots from sticking and will make cleaning easier.
Tips for storing and reheating roasted baby carrots
We don’t recommend making this dish ahead of time to reheat when first serving, as the carrots will look tired and just don’t feel as freshly roasted. But if you end up with leftovers, chill them in an airtight container in the refrigerator for 3 to 4 days.
To warm up, heat a pan on the stovetop over medium heat, add some olive oil and once the oil is hot, add the carrots. Place a lid on the pan and shake the pan about every minute or so until just heated through.
We do not recommend freezing roasted baby carrots.
More carrot recipe to enjoy
- Classic glazed carrots
- Fried chicken with carrots
- Simple vegetable tart with carrots, fennel and chévre
- Fried chicken thighs with potatoes, carrots and vegetables
- Classic carrot salad
From the editors of Simply Recipes
Roasted baby carrots
ingredients
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1 1/2 lb young carrots (about 5 inches each), cleaned, patted dry and the green trimmed to 1 inch
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1 Middle Red onion cut into 8 to 12 wedges (see How to cut an onion)
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2 tablespoon Extra virgin olive oil
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1 tablespoon chopped fresh rosemary
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2 cloves garlicpeeled and crushed
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Kosher salt
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Fresh ground black pepper
method
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Preheat the oven:
Preheat oven to 400°F. Line a frying pan with aluminum foil.
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Arrange the vegetables in the pan, brush with olive oil, salt and pepper:
Add the carrots, red onion wedges, and crushed garlic cloves to the pan and sprinkle with chopped rosemary. Drizzle with olive oil and toss to coat the carrots and onions lightly. Sprinkle with salt and pepper.
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roast meat
Roast at 400°F for 30 to 40 minutes until well browned and caramelized on the edges.
Remove from the pan and place in a serving bowl to serve.
| nutritional information (per serving) | |
|---|---|
| 119 | calories |
| 7g | Fat |
| 14g | carbohydrates |
| 1g | protein |
