Roasted Baby Carrots are a simple, colorful side dish that my kids love! The addition of fresh dill creates a savory and sweet balance that makes these carrots oh-so-delicious. With just a couple minutes of hands on time, they couldn’t be easier to make. Minimal ingredients and a sheet pan makes clean-up a breeze… the oven does all the work of caramelizing these beauties to perfection!
Easy enough for a weeknight dinner and yet special (and pretty) enough for the holidays, these roasted baby carrots are sure to please.
Moms, do you struggle with getting your kids to eat their veggies? It’s a constant battle, but one that we all know is so important. I am always on the lookout for new ways to convince the girls that their veggies can taste good, in addition to being good for them.
I’ve had good luck with roasting and braising vegetables in the past – this process draws the sugars of the veggies out, creating a caramelized flavor that even kids love! These roasted baby carrots are a true winner in my house. Braised carrots are sweet and savory, bursting with flavor in each bite. Who knew something so simple could taste this good?
Why You’ll Love these Roasted Baby Carrots
- So Easy to Make
- Minimal Ingredients
- Kids Love Them
- Great Holiday Side Dish
Shopping List
- Baby Carrots
- Fresh Dill
- Extra Virgin Olive Oil
- Salt and Pepper
Tips
- Line your sheet pan with foil or parchment paper for easy clean up.
- Pat the carrots dry with paper towels to remove any moisture from their packaging.
- Looking to dress your carrots up for the holidays? Choose a package of colorful rainbow style carrots at your local store and chop them into two inch sections.
- Drizzle with Balsamic Glaze for another layer of flavor and color.
Baby Roasted Carrots
Ingredients
- 12 ounces baby carrots
- 3 tablespoons olive oil extra virgin
- 2 tablespoons fresh dill minced
- ½ teaspoon salt and pepper to taste
Instructions
- Preheat oven to 400℉.
- Toss carrots with olive oil, salt and pepper.12 ounces baby carrots, 3 tablespoons olive oil, ½ teaspoon salt and pepper to taste
- Create a single layer on a sheet pan. Bake 30 minutes or until tender and brown.
- Toss with dill and serve.2 tablespoons fresh dill
Julie’s Tips
- While you can’t buy chopped dill (that I know of) it’s so easy to chop it ahead of time and store it in the fridge for up to 48 hours before you make this recipe.
- Line your sheet pan with foil or parchment paper for easy clean up.
- Pat the carrots dry with paper towels to remove any moisture from their packaging.
Variations
- No fresh dill available? Use dried dill leaves found in your store’s seasoning section. When using dried herbs versus fresh in a recipe, you’ll generally want to triple the measurement.
- Try different herbs, like rosemary, thyme or oregano, too.
- Or, add 1-2 teaspoons of Everything Bagel Seasoning.
- Make your carrots a bit sweeter by tossing in a teaspoon of brown sugar or a teaspoon of maple syrup.
- Turn up the heat and add ¼ teaspoon chili powder, ⅛ teaspoon cinnamon and a dash of cayenne pepper.
- Drizzle with Balsamic Glaze for another layer of flavor and color.
Storage Notes
Roasted baby carrots can sit out while serving for up to 2 hours. They can be stored in an airtight container in the fridge for up to 4-5 days. To freeze, package cooled, roasted baby carrots in an airtight container and store in the freezer for up to 4 months.Estimated nutrition information is provided as a courtesy and is not guaranteed.
