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Roasted baby carrots on white plate.
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5 from 2 votes

Easy Roasted Baby Carrots

Transform a bag of baby carrots into the yummiest Roasted Baby Carrots with this easy method.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 71kcal
Author: Amy Palanjian

Equipment

Ingredients

  • 1 pound baby carrots
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 tablespoon honey (or maple syrup, optional)
US Customary - Metric

Instructions

  • Preheat the oven to 425 degrees F.
  • Place the carrots onto a large rimmed baking sheet and toss with the olive oil and salt.
  • Spread out as evenly as possible (this will help them to get a little crisp in spots, which makes them really yummy).
  • Bake for 18-20 minutes, stirring once halfway through, or until they are just starting to brown and are soft in texture. Top with honey, if using, then serve with your favorite dipping sauce as desired.

Notes

  • Store leftovers in an airtight container in the fridge for 3-5 days.
  • Coat the carrots with olive oil well by tossing around the pan.
  • Spread the carrots out so they aren't overlapping, and use a second sheet pan if needed to achieve this.
  • Add flavor by sprinkling with sesame seeds, Everything Bagel seasoning, cumin, or even cinnamon.
  • Serve with a dip such as ketchup, ranch, or honey.
  • Avoid honey for babies under age 1.
  • Omit the salt if desired for babies.

Nutrition

Calories: 71kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 379mg | Potassium: 269mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15638IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg