Roasted baby carrots make a delicious side dish the whole family will love. These carrots roast while you are preparing the rest of your meal. Roasting allows all the sweetness of the carrots to shine through!
If you are following a diet for diabetes, be sure to allow for the carbs in this side dish- about 10gm/serving. Baby carrots make a great snack loaded with vitamins and fiber.
How to Make Roasted Baby Carrots:
You may use either farm-fresh baby carrots (if available) or bagged baby carrots. If using the farm carrots, be sure to slice them lengthwise into pieces to uniform cooking. Bagged baby carrots are ready to go, so no slicing needed!
After a short simmer to soften them, the carrots are coated in olive oil and seasonings and spread out on a foil-lined baking pan. Feel free to experiment with seasonings you like such as cinnamon, thyme, etc.
The fully roasted carrots will be crispy and golden. They make a delicious side dish to almost any meal. Try them with this recipe for Roasted Herb Pork Tenderloin.
Roasted Baby Carrots
- 2 cups baby carrots
- 1 tablespoon olive oil
- salt and pepper
- Preheat oven to 375℉. If using larger size baby carrots, slice lengthwise into uniform pieces. (Probably not necessary if using bagged baby carrots). Add carrots to boiling water and simmer for about 5 minutes. Drain. Allow carrots to air dry or blot with paper towels.
- Place drained carrots onto foil lined baking sheet. Toss carrots with olive oil and sprinkle with salt and pepper (and any other favorite seasonings). Spread out on baking sheet.
- Bake for approx 15-20 minutes until roasted and tender.
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