Roasted Baby Carrots

Roasted Baby Carrots are a perfect side dish to just about any entrée. Roasting carrots in the oven caramelizes them and intensifies their flavor. It’s a delicious and easy way to make carrots. Everyone will love this way to eat baby carrots!!!

When my family lived in Europe, my kids would always eat any kind of vegetable that I put in front of them. But now that they are older they have a little more opinion on what they like. I have one very picky eater and he absolutely doesn’t like carrots unless they are diced up and hidden in the dish being served. When I started roasting carrots in the oven, I was able to convince him to try a bite. He actually ate a healthy serving of Roasted Baby Carrots! I felt like such a good Mom that day! I’ve successfully served Roasted Baby Carrots other ways since. For instance, with shaved Parmigiano-Reggiano and Balsamic Glaze drizzled over the top or with Lemon and Parsley.

Just say goodbye to boring boiled carrots forever!!! Roasting carrots intensifies their flavor and is another great instead of steaming or sautéing. They’re so simple to make and a really healthy side dish. Regular-size carrots can be used instead of baby carrots. Cut peel and cut regular-size carrots into 2-inch (5.08-cm) sticks and prepare the same way. The recipe is also perfect with regular-size or baby rainbow carrots, parsnips, or a combination.

INGREDIENTS TO MAKE ROASTED BABY CARROTS

• Carrots
• Olive oil
• Kosher salt and freshly ground black pepper
• Fresh parsley

HOW TO MAKE ROASTED BABY CARROTS

• Preheat oven to 400°F/ 200°C.
• On a large baking sheet, toss carrots with olive oil and season generously with salt and pepper.
• Roast carrots until tender and lightly caramelized, about 30 minutes.
• Garnish with parsley, if desired before serving.

OTHER OPTIONS TO MAKE ROASTED BABY CARROTS

• Fresh dill or cilantro can be substituted or used with the parsley.
• Squeeze of fresh lemon or lime juice. 
• Spiced Baby Roasted Carrots: sprinkle with a little chili powder and cinnamon, then olive oil and salt before roasting.
• Honey Butter Roasted Carrots: on the stove melt 1 tablespoon each of honey and butter; toss with roasted carrots.