Easy Roasted Baby Carrots

Easy Roasted Baby Carrots

Tender, sweet, caramelized, and perfectly seasoned - roasted baby carrots are the perfect side for easy weeknight dinners.

Course Vegetables

Cuisine American

Keyword baby carrots, roasted baby carrots, roasted carrots

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 82kcal

Author Marsha Maxwell

Equipment

Ingredients

1 pound baby carrots
2 tablespoons olive oil
½ teaspoon salt or to taste (use garlic salt, seasoned salt, or Cajun seasoning if you prefer)
¼ teaspoon freshly ground black pepper or to taste
2 tablespoons finely chopped fresh parsley

Instructions

Preheat oven to 425 degrees F. Place a rack one slot below the top of the oven (see notes for baking tips).
Cover a rimmed baking sheet with aluminum foil.
Spread the baby carrots in a single layer on the foil-covered baking sheet.
Drizzle the carrots with olive oil and sprinkle with salt and pepper.
With your hands, mix the carrots, salt, and pepper until the carrots are well coated with olive oil and seasonings.
Bake the carrots at 425 degrees F for 10 minutes. Toss the carrots by shaking the baking sheet, or using a non-metal spatula.
Return the carrots to the oven for 10-15 minutes until tender and browned. Check the bottoms of the carrots. The side of the
carrots touching the pan mayl brown faster.
Remove the carrots from the oven and place in a serving dish (optional). Sprinkle with parsley. Sprinkle with additional salt and pepper as desired.

Notes

Bake the carrots toward the top of the oven, for more even browning. If your oven has a convection setting, use it for this recipe. If you use a convection oven, you may need to reduce the baking time by 2-3 minutes.

Nutrition