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These oven roasted baby carrots are quick, easy, and flavorful! With just a few simple ingredients and minimal prep time required, serve this side dish as an accompaniment to your favorite mains like pork tenderloin, steak, chicken, and more.
Preheat the oven: Preheat the oven to 425°F. Place the carrots in a 9×13 inch baking sheet. Season the carrots: Toss the carrots with salt and olive oil until evenly coated. Roast the carrots: Bake the carrots for 20 minutes, tossing them halfway through. Enjoy! Flavor Variations. Life is far too short to hold back on the seasoning.
1. Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Step. 2. Mix all ingredients except carrots in large bowl. Add both bags of carrots; toss to coat. Spread carrots in pan. Step.
This recipe is made with fresh, raw carrots that roast to perfection in the oven. The best part about baby carrots (besides their size) is the convenience. They come ready to be eaten or cooked, no washing, peeling, or chopping required.
Jump to recipe. Move over, sweet potatoes and Brussels sprouts! I have a new favorite vegetable side dish—roasted carrots. Like those other vegetables, carrots develop deep, concentrated flavor and golden, caramelized edges as they roast in the oven. So delicious! Carrots are also affordable and easy to keep on hand.
These Roasted Baby Carrots are a perfect easy recipe for a weeknight meal because they are so fast! Simply toss the peeled baby carrots or baby-cut carrots with oil, salt and pepper, and then toss them into the hot oven on a preheated sheet pan.
Preheat the oven to 400°F. Line a roasting pan with aluminum foil. Arrange the vegetables on the pan, coat with olive oil, salt, and pepper: Place the carrots, red onion wedges, and crushed garlic cloves on the pan and sprinkle with chopped rosemary.