Roasted Baby Carrots

Baby carrots can mean two slightly different things. True baby carrots are young carrots that are harvested before they reach their full size, so they tend to be smaller, thinner, and more tender.
However, the baby carrots you commonly see in bags at the grocery store are usually full-sized carrots that have been peeled and machine-cut into small, uniform pieces. They’re also sometimes labeled as “baby-cut carrots.” Both work well in this recipe, so you can use whichever is easiest to find.

Yes, I recommend rinsing baby carrots before cooking or eating them. Even though most bagged baby carrots are pre-washed, a quick rinse under cold running water helps remove any residual processing liquid and gives them a fresh, clean taste.
Place the carrots in a colander and rinse them under cold water for a few seconds. Pat them completely dry with a paper towel before cooking, especially if you’re roasting or air frying.

No, you don’t need to peel baby carrots before cooking. Most store-bought baby carrots have already been peeled, trimmed, and polished, so they’re ready to use straight from the bag.
I do recommend giving them a quick rinse under cold water, then drying them really well with a paper towel. This is especially important if you’re roasting or air frying them because excess moisture can cause the carrots to steam instead of developing those delicious caramelized edges.

On average, about 6 to 8 baby carrots equal one medium regular carrot. Since both full-sized carrots and baby-cut carrots can vary in size, use these as a general guide rather than an exact measurement:
Small carrot: about 4 to 5 baby carrots
Medium carrot: about 6 to 8 baby carrots
Large carrot: about 10 to 12 baby carrots
As another helpful guide, 1 pound of baby carrots contains roughly 48 carrots, which is about the amount you’ll find in a standard 16-ounce bag.

Roast baby carrots at 450°F for about 20 to 30 minutes, depending on their size and how many you’re cooking. The high heat helps the carrots become tender while developing beautifully browned, caramelized edges.
For 1 pound of baby carrots, I find that about 25 minutes is just right. If you’re roasting 2 to 3 pounds, they may need a little extra time. Just keep an eye on them and roast until they’re tender and nicely caramelized.
Tips for Perfectly Roasted Baby Carrots:
Don’t crowd the pan – Spread the carrots in a single layer with some space between them. If they’re packed too closely together, they’ll steam instead of roast and won’t develop those delicious browned edges.
Toss halfway through – Give the carrots a good toss halfway through cooking so they brown evenly.
Dry them well – Baby carrots can retain moisture from processing, so pat them thoroughly dry before roasting. Excess moisture can cause them to steam instead of caramelize.