These Roasted Baby Carrots are delectably caramelized and tender, with a sweetness that makes them taste like candy. Just mix everything in the pan and bake. It’s a quick and easy side dish that's perfect for weeknight dinner or special holiday meals.
Savory, sweet, and almost candy-like, these are sure to be a hit with your family. It's similar to honey-roasted carrots and parsnips, but without the parsnips and using brown sugar instead of honey. This version is quicker and easier to prepare, as it requires no peeling or chopping.
Just like most vegetable side dishes, roasting them in a hot oven allows the natural sugars with the touch of brown sugar to caramelize, creating an irresistible flavor. Just like the roasted butternut squash, despite the caramelization, they aren’t overly sweet. The olive oil, salt, and pepper add a savory balance that perfectly complements the carrots’ natural sweetness.
These brown sugar roasted baby carrots make a quick and easy side dish for weeknight dinner, but also elegant as a Thanksgiving vegetable side dish.
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Why you'll love it?
- Sweet, savory, tender and caramelized.
- Oven roasting brings out the natural sweetness of the veggie.
- Easy to make - Just toss and bake.
- One pan! Minimal clean up.
- Uses brown sugar.
- Eating veggies never tasted so good.
- Perfect for both weeknights and Thanksgiving or other holidays.
- Great way to get picky eaters to eat their veggies.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Baby carrots - You will need one pound bag. Make sure to give a quick rinse and then pat dry with kitchen towel before adding into the sheet pan.
- Brown sugar - It compliments the natural sweetness and helps with the caramelization.
- Olive oil and butter - Butter enhances the caramelization and the olive oil adds the necessary savory element.
How to make roasted baby carrots?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Pro tip: Be sure to pat the baby carrots dry before starting the recipe. If they’re wet, they’ll steam rather than roast in the oven.
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How to store and reheat?
It is such a dinner hit that they disappear quickly. However, if you happen to have any leftovers, you can store them in an airtight container in the refrigerator for 3-4 days.
To reheat, you can either microwave or place them on a small sheet pan and bake in a preheated 375°F oven until heated through. Baking will give them a glossy finish and help them retain their texture.
Recipe tips
- Make sure to pat them dry before proceeding.
- Double or triple the recipe to make a bigger batch for Thanksgiving.
Recipe FAQs
Yes, even if the package says they are pre-washed, it’s still a good idea to rinse them before eating. They are often wet to keep them fresh and crisp. A quick rinse under cold water will help remove any leftover dirt or contaminants.
It depends! About 6 to 8 baby-cut carrots are roughly equivalent to one large regular carrot. The exact number varies based on the size of both the baby and the regular carrot.
More carrot recipes
Roasted Baby Carrots
Ingredients
- 1 pound baby carrots
- 2 tablepsoons light brown sugar not packed
- 1 tablespoon olive oil
- 1 tablespoon melted unsalted butter
- ¼ teaspoon salt
- ⅛ to ¼ teaspoon ground black pepper
Instructions
- Pre heat oven to 450°F.
- Add all ingredients to a small or medium-sized baking sheet, toss well to combine and arrange them in an even layer without overlapping.
- Bake for 15 minutes.
- Carefully remove the hot pan from the oven and place on a wire rack. Toss the carrots well and arrange them in an even layer without overlapping.
- Continue baking for 10 to 15 minutes or the carrots get tender with a deep color and caramelized.
- Place pan on a wire rack to cool and serve hot.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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