Oven Roasted Baby Carrots
A simple and healthy side dish you can make any day of the week, oven-roasted baby carrots cook in just under 30 minutes, and are an easy way to add veggies to any supper.
Ingredients
- 2-3 bunches baby carrots
- 2 tbps oil
- 1 pinch salt
Optional
- 1 tablespoon brown sugar
Instructions
- Preheat the oven to 400°F and then wash and trim the baby carrots. If you are using fresh bunched carrots from the market, cut off the top greens and any spindly roots that may be sticking out. If using pre-peeled baby carrots give them a rinse under running water.
- Once washed and trimmed, pick out carrots which are larger than the rest and cut them in half to make them more uniform in size. I like to cut all my baby carrots in half to speed up cooking time.
- Toss the baby carrots in a bowl with the oil, salt, and pepper. Line a baking sheet with a non-stick Silpat liner or non-stick parchment paper.
- Spread the carrots on the baking sheet and evenly spread them out to ensure even cooking. Place the baking tray in the hot oven and roast the carrots for 15-20 minutes.
- Once the cooking time is up, test the carrots to make sure they are soft all the way through. A little bite is ok. But you don't want them to be hard.
- (OptionaI) If you like you can sprinkle some brown sugar over the carrots in the last 5 minutes of roasting. The sugar will melt and caramelize giving the carrots a glazed look and taste.
Notes
The cooking time may vary here depending on the size of the carrots. Generally speaking, finger-sized carrots will cook in 20 minutes.
Nutrition
Calories: 99.4kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Tried this recipe?Let us know how it was!