Roasted Baby Carrots

roasted carrots

Something I always have on hand are baby carrots.  They’re the perfect snack, any time of year.  Some call them the perfect health food, too, as they provide beta carotene, fiber, vitamin K, potassium, and antioxidants. They are also thought to lower cholesterol levels and improve eye health. Sign me up!

 I like carrots raw as well as steamed.  But if you haven’t yet discovered the rewards of roasting vegetables, using this method on carrots takes it to another level.

According to the (there is a website for EVERYTHING), a “true” baby carrot is basically an immature carrot. If this is the case, you will see a “shoulder” on each carrot.  What is much more common are manufactured baby carrots. These are carrots that are peeled, cut and shaped by machines into the shape we see today.  Today, 70% of carrot sales are baby carrots!

Since not all baby carrots are created equal I have a range of roasting times. 

The only ingredients you need are carrots and oil.

Roast at 400°F

The skinny carrots only need 30 minutes, but the chubby ones probably need another 10 minutes or so.  What you’re trying for is a carrot that is fully cooked with a slightly charred exterior. The natural sweetness of the carrot caramelizes and gives you a whole different taste. So good!

These are a great component in a Buddha bowl – and so easy! – as well as a vegetable side for any of your meals. Enjoy!

Roasted Baby Carrots

Baby carrots – not just for snack time!
Prep Time5 mins
Cook Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Vegetarian
Servings: 4
Calories: 71kcal


  • 1 lb baby carrots
  • 1 TB olive oil
  • salt, to taste


  • Preheat oven to 400°F.
  • Drain liquid from the carrots and spread them out on a paper towel to blot dry.
  • Place carrots in a bowl and add olive oil. Stir to coat the carrots with the oil. Salt lightly.
  • Spread the oiled carrots out on a baking sheet.
  • Roast for 30 minutes, shaking the pan midway through this time to even out the heat.
  • Check for “doneness” by piercing one of the largest carrots with a fork.  If the fork easily enters the carrot, the baking time is complete. If you hit a hard spot, place the sheet back in the oven for 5-10 additional minutes, until all carrots are cooked through.


Calories: 71kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 89mg | Potassium: 269mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15640IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg


2 thoughts on “Roasted Baby Carrots

  1. I just made these and they turned out really good! I love how easy it is to make these, too, because I loathe cooking. Thank you for keeping the recipes simple!

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