Roasted Baby Carrots are a simple, colorful side dish that my kids love! The addition of fresh dill creates a savory and sweet balance that makes these carrots oh-so-delicious.
With just a couple minutes of hands on time, they couldn’t be easier to make. Minimal ingredients and a sheet pan makes clean-up a breeze… the oven does all the work of bringing out the natural sweetness in the carrots and caramelizing these beauties to perfection!
Easy enough for a weeknight dinner and yet special (and pretty) enough for the holidays, these roasted baby carrots are sure to please.
Moms, do you struggle with getting your kids to eat their veggies? It’s a constant battle, but one that we all know is so important. I am always on the lookout for new ways to convince the girls that their veggies can taste good, in addition to being good for them.
I’ve had good luck with roasting and braising vegetables in the past – this process draws the sugars of the veggies out, creating a caramelized flavor that even kids love! This roasted baby carrots recipe is a true winner in my house. Braised carrots are sweet and savory, bursting with flavor in each bite.
My family loves the addition of fresh dill, but if that’s not your favorite, try a little fresh parsley. Who knew something so simple could taste this good?
Why You’ll Love these Roasted Baby Carrots
- So Easy to Make
- Minimal Ingredients
- Kids Love Them
- Great Holiday Side Dish
Shopping List
- Baby Carrots
- Fresh Dill
- Extra Virgin Olive Oil
- Salt and Pepper
How to Make Roasted Baby Carrots
Preheat – Set your oven to 400°F.
Prepare – Toss the baby carrots in olive oil, salt, and black pepper, ensuring they are all evenly coated.
Spread – Arrange your carrots in a single layer on a rimmed baking sheet. Remember, overcrowding your pan will lead to steamed, mushy carrots.
Roast – Cook in the oven for 30 minutes or until fork tender and golden brown.
Toss – Add your fresh dill and serve.
How to Store Roasted Baby Carrots
Roasted baby carrots can sit out while serving for up to 2 hours.
They can be stored in an airtight container in the refrigerator for 4-5 days.
To freeze, package cooled, roasted baby carrots in an airtight container and store them in the freezer for up to 4 months.
Tips From My Test Kitchen
- Line your sheet pan with foil or parchment paper for easy clean up.
- Pat the carrots dry with paper towels to remove any moisture from their packaging.
- Looking to dress your carrots up for the holidays? Choose a package of colorful rainbow style carrots at your local store and chop them into two inch sections.
- Drizzle with Balsamic Glaze for another layer of flavor and color.
Do the carrots need to be peeled?
No, baby carrots come already peeled. You can use the same method with whole carrots; just peel and cut into similar-sized pieces to ensure they roast evenly.
How do you prevent mushy roasted baby carrots?
Ensure the carrots are evenly spaced into a single layer on the baking sheet. Overcrowding the pan will steam the carrots, creating a mushy end product.
Serving Suggestions
Chicken – Try serving these roasted carrots with any of my favorite chicken dishes like Boursin Chicken, Lemon Pepper Chicken, or this super juicy Beer Can Chicken.
Pork – These carrots also pair well with my Honey Glazed Ham or Apple Cider Pork Tenderloin Medallions.
Beef – I like to serve this super simple side with my Grilled Beef Tenderloin or Steak Kabobs.
These roasted carrots are so simple they can really be served with just about anything. Instead of the classic salad, I even serve them as a side dish on pasta night.
More Simple Side Dishes You’ll Love
more side dishesPreheat oven to 400℉.
Toss carrots with olive oil, salt and pepper.
12 ounces baby carrots, 3 tablespoons extra virgin olive oil, ½ teaspoon salt and pepper to taste
Create a single layer on a sheet pan. Bake 30 minutes or until tender and brown.
Toss with dill and serve.
2 tablespoons fresh dill
- While you can’t buy chopped dill (that I know of), it’s so easy to chop it ahead of time and store it in the fridge for up to 48 hours before you make this recipe.
Variations
- No fresh dill available? Use dried dill leaves found in your store’s seasoning section. You’ll generally want to triple the measurement when using dried herbs versus fresh in a recipe.
- Try different herbs, like rosemary, thyme or oregano, too.
- Or, add 1-2 teaspoons of Everything Bagel Seasoning.
- Turn up the heat and add ¼ teaspoon chili powder, ⅛ teaspoon cinnamon, and a dash of cayenne pepper.
Calories: 123kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 67mg | Potassium: 202mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11744IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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2025-01-23 14:00:00
