Roasted Baby Carrots

Transform a bag of baby carrots into the yummiest Roasted Baby Carrots with this easy method. There’s no chopping needed and they roast up into the yummiest side dish.

Roasted Baby Carrots

I love roasting vegetables as an easy side dish (or to share with a baby feeding themself with baby-led weaning) and these roasted baby carrots are such an easy option. There’s no chopping needed, so they are fast to get ready and into the oven.

You can serve these with whatever main dish you want, though some of my favorite options are Chicken Tenders, Fish Sticks, and Chicken Meatballs.

(You may also like my Roasted Carrot “Fries” and Roasted Sweet Potato.)

Ingredients You Need

Here’s a look at the ingredients you need to make this easy vegetable recipe.

• Baby carrots: Grab a bag of baby carrots from the produce aisle to make this recipe really easy. (If there is a lot of water in the bag and you plan to store them for a few days in the fridge before making the recipe, dry them off and store in a clean bag.)
• Olive oil: I like to use extra-virgin olive oil in my cooking and baking, so that’s what I use here. You could also use avocado oil.
• Salt: A little salt makes these extra yummy. You can omit if making for a baby.
• Honey or maple syrup: A little extra sweetness pulls out the natural sweet flavor in the carrots, so I like to use that here. You can skip this if you’d like. (Avoid honey for babies under age 1.)

Step-by-Step Instructions

Below is a look at how to make this baby carrot recipe so you know what to expect from the process.

1. Place the carrots onto a large rimmed baking sheet and toss with the olive oil and salt.
2. Spread out as evenly as possible (this will help them to get a little crisp in spots, which makes them really yummy). Bake until tender and just starting to brown. Serve with your favorite dipping sauce.

How to Store

Store leftovers in an airtight container in the fridge for 3-5 days. Then you can reheat and serve as needed.

Best Tips for Success

• Coat the carrots with olive oil well by tossing around the pan.
• Spread the carrots out so they aren’t overlapping, and use a second sheet pan if needed to achieve this.
• Add flavor by sprinkling with sesame seeds, Everything Bagel seasoning, cumin, or even cinnamon.
• Serve with a dip such as ketchup, ranch, or honey.
• Avoid honey for babies under age 1.
• Omit the salt if desired for babies.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 425 degrees F.

• Place the carrots onto a large rimmed baking sheet and toss with the olive oil and salt.

• Spread out as evenly as possible (this will help them to get a little crisp in spots, which makes them really yummy).

• Bake for 18-20 minutes, stirring once halfway through, or until they are just starting to brown and are soft in texture. Top with honey, if using, then serve with your favorite dipping sauce as desired.

• Store leftovers in an airtight container in the fridge for 3-5 days.
• Coat the carrots with olive oil well by tossing around the pan.
• Spread the carrots out so they aren’t overlapping, and use a second sheet pan if needed to achieve this.
• Add flavor by sprinkling with sesame seeds, Everything Bagel seasoning, cumin, or even cinnamon.
• Serve with a dip such as ketchup, ranch, or honey.
• Avoid honey for babies under age 1.
• Omit the salt if desired for babies.

Calories: 71kcal, Carbohydrates: 9g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 379mg, Potassium: 269mg, Fiber: 3g, Sugar: 5g, Vitamin A: 15638IU, Vitamin C: 3mg, Calcium: 37mg, Iron: 1mg