Easy Roasted Baby Carrots
Roasted baby carrots are the perfect side dish and are so easy to prepare with a simple seasoning blend of pantry staples. My recipe is kid-friendly and takes only 10 minutes to prepare before popping it in the oven!
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
Calories: 180kcalCarbohydrates: 22gProtein: 1gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 15mgSodium: 552mgPotassium: 383mgFiber: 5gSugar: 16gVitamin A: 21111IUVitamin C: 4mgCalcium: 56mgIron: 2mg
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.
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