Easy Roasted Baby Carrots are one of my favorite side dishes. They are simple, beautiful, and taste great with beef, chicken or fish. They also happen to be really, really pretty.
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Let’s Talk Baby Carrots:
This recipe it made with real baby carrots. Don’t fall for those fake baby carrots at the grocery store that look like a stumpy thumb. Those are actually full size carrots that are deemed unfit to sell as is, so they are placed in a tumbler and ground down to those little stubs and then falsely labeled ‘baby’ carrots. They are tasteless and often soaked in bleach. Real baby carrots are just that! Young carrots, pulled from the soil while still tender and flavorful. Tip: If real baby carrots are not accessible to you, this recipe can be made with mature carrots. Just peel and cut into 3″ pieces. They will still be delicious.
How to Make Easy Roasted Baby Carrots:
No big secrets, tricks or technique needed! Simply brush baby carrots with good quality olive oil, sprinkle with sea salt and black pepper, and roast! As the carrots roast, the moisture leaves and the natural sugars condense and caramelize making the already naturally sweet carrots get even sweeter. Of course you want those crispy brown edges…or at least I do. I offer the option to add sliced shallot or red onion halfway through cooking time, just in case you want to get a little fancy.
Need More Carrot Recipes?
The Recipe: Easy Roasted Baby Carrots
What you need: A good knife (I love my Wusthof,) sea salt, (I buy the tub from Maldons it’s a money saver), rimmed cookie sheet and if you want to keep your pan clean, parchment paper. This recipe is gluten free, grain free and dairy free. paleo and Whole 30 compliant too!
Sweet baby carrots roasted with sea salt and pepper
- 1 pound real baby carrots
- 2 tablespoons good quality olive oil
- sea salt and pepper, to taste
- 1 shallot, or 1/4 of a red onion, sliced 1/4 inch thick (optional)
Preheat oven to 400. Place oven rack in center position. Clean up is made easier if you cover a cookie sheet with parchment paper
Trim the green tops off the carrots. Peeling is optional. Place carrots in a single layer on cookie sheet and generously brush with olive oil. Sprinkle with sea salt and freshly ground pepper
Place cookie sheet in oven. Roast carrots for 40-45 minutes or until edges are slightly browned and cooked through. Add onion slices half way through cooking time, if using. (Cooking time may vary)
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