My roasted baby carrots are tossed in a honey butter glaze and cooked in the oven until fork-tender. I love how flavorful they turn out and how the savory, smoky seasoning blend enhances the natural sweetness of the carrots!
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My Favorite Baby Carrots Recipe
Roasted baby carrots have recently become one of my kids’ favorite side dishes! Connor and Leah never used to reach for carrots first, but I’ve noticed that’s been changing as I’ve been experimenting with different flavor combinations and methods!
While carrots are versatile enough to be cooked a number of different ways, roasting carrots in the oven at a high temperature is one of my favorite methods. It allows them to tenderize and caramelize perfectly, and they come out with a beautiful shine and an even better taste.
Something about their small size adds another level of fun to dinnertime! Leah enjoyed these so much that she even asked me to pack her some leftovers for her school lunch the next day.
Looking for more delicious carrot recipes? Be sure to give my maple glazed carrots, air fryer carrots, air fryer baby carrots, and instant pot carrots a try too!
Roasted Baby Carrots Recipe Ingredients
- Baby carrots – I use 2 pounds of carrots and wash and dry them before adding seasoning.
- Butter – Enhances the flavor while also helping with the roasting. I prefer unsalted butter since the recipe calls for additional salt already.
- Olive oil – Helps the seasoning stick and allows the carrots to roast beautifully.
- Honey – Adds the perfect amount of sweetness to build on the natural sugars of the carrots.
- Italian seasoning – This simple blend of herbs adds so much depth. A homemade blend or store-bought will work just fine.
- Smoked paprika – For a bold, smoky taste.
- Garlic powder – I prefer using garlic powder since it won’t burn like fresh garlic!
- Onion powder – Adds depth and an earthy flavor.
- Salt and pepper – Balance out the sweet and savory flavors in this baby carrots recipe.
How to Roast Baby Carrots
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 425 degrees F and line a large baking sheet with foil.
STEP TWO: Wash and pat dry the carrots, then place them in a large bowl.
STEP THREE: Combine butter, oil, honey, and the seasonings in a small bowl.
STEP FOUR: Toss the carrots with the glaze in a large bowl until they are all evenly coated.
STEP FIVE: Spread carrots in a single layer on the lined baking sheet.
STEP SIX: Bake for 25 to 30 minutes, flipping the carrots halfway through cooking.
STEP SEVEN: The carrots will be ready once they are fork-tender. Serve and enjoy!
How to Make the Best Oven Roasted Baby Carrots
- I line my pan with foil for an easy clean-up! It keeps my roasted baby carrots recipe extra simple.
- Be sure not to overcrowd the pan. Packing too many carrots onto the baking tray will cause the veggies to steam instead of roast.
- Don’t skip the flip! Flipping the carrots halfway through the cooking time will help them tenderize evenly.
- For extra caramelization, I broil the carrots for 2 to 3 minutes at the end, watching them closely so they don’t burn.
- If some carrots are noticeably thicker, slicing the thicker ones in half lengthwise will help with even cooking.
Roasted Baby Carrots Variations and Substitutions
- Using sliced rainbow carrots will add a beautiful splash of color to the recipe!
- If I don’t have honey on hand, maple syrup or agave are my top substitutes.
- For a spicier twist, I sprinkle on some cayenne pepper or red chili flakes. The subtle heat complements the sweetness of the honey so well!
- Fresh herbs like parsley can be used as a garnish after roasting to brighten up both the taste and appearance.
What to Serve with Honey Roasted Baby Carrots
There honestly aren’t too many dishes that these carrots aren’t delicious with! But I particularly love pairing them with crispy chicken cutlets (my kids never complain), or with baked tilapia or pork tenderloin for a more elegant but easy-to-make meal.
Roasted Baby Carrots FAQs
Can I use whole carrots instead of baby carrots?
Yes! Whole carrots can be washed, peeled, and cut into segments that are similar in size to baby carrots. If they’re extra thick, especially towards the tops, I’ll slice those even further into sticks so they roast evenly.
Why are my roasted baby carrots still firm?
Roasted carrots will become tender when cooked long enough at a high temperature. If roasted carrots are not softening, they likely need to be cooked longer. I always make sure the oven is pre-heated fully before adding the carrots, and I try to only open the oven once to turn them halfway through cooking.
How should I store leftover oven roasted baby carrots?
Leftover carrots can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 2 months.
How do I reheat leftover honey roasted baby carrots?
My favorite way to reheat carrots is in the oven. They will be warmed through in just 8 minutes at 350 degrees F. Air frying the carrots at the same temperature for just 5 minutes will also help them become nice and crispy again. When I’m short on time, I reheat them in the microwave or in a skillet on the stove, but they tend to turn out much softer this way.
More Easy Vegetable Recipes
Easy Roasted Baby Carrots
Ingredients
- 2 pounds baby carrots washed and patted dry
- 3 tablespoons butter melted
- 2 tablespoons olive oil
- 3 tablespoons honey
- ½ teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees F and line a large baking sheet with foil.
- Wash and pat dry the carrots, then place them in a large bowl. Slice any thick ones in half lengthwise for even cooking.
- Combine the butter, olive oil, honey, and the seasonings in a small bowl then toss the carrots thoroughly in the glaze.
- Spread the carrots in a single layer on the lined baking sheet. Be sure not to overcrowd the pan.
- Bake the carrots for 25–30 minutes, flipping them halfway through the cooking time.
- They're ready when they are fork-tender. Optional: For extra caramelization, broil them for 2–3 minutes until they are golden brown. Watch them carefully to prevent burning.
Notes
- Line the pan with foil for an easy clean-up! It keeps the recipe extra simple.
- Be sure not to overcrowd the pan. Packing too many carrots onto the baking tray will cause the veggies to steam instead of roast.
- Don’t skip the flip! Flipping the carrots halfway through the cooking time will help them tenderize evenly.
- For extra caramelization, broil the carrots for 2 to 3 minutes at the end, watching them closely so they don’t burn.
- If some carrots are noticeably thicker, slicing the thicker ones in half lengthwise will help with even cooking.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat leftovers in the oven at 350 degrees F for about 8 minutes.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
