Roasted Baby Carrots

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.

Course Side Dish

Cuisine American

Keyword roasted baby carrots

Prep Time 5

Cook Time 25

Total Time 35

Servings Servings

Calories 130kcal

Author Maria Doss

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.

Video

Notes

Make sure to pat the baby carrots dry before proceeding.

Double or triple the recipe to make a bigger batch of roasted baby carrots for Thanksgiving.

Nutrition