These Roasted Baby Carrots are a simple, colorful side dish that even your kids will 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.

White oval serving platter with roasted dill carrots.
Want to save this?
Enter your email below and I’ll send it to you!
Please enable JavaScript in your browser to complete this form.

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!

I’ve made roasted Italian vegetables, the best crispy brussels sprouts, and roasted sweet potatoes with great success. I’ll link to even more of my favorite roasted vegetable recipes later in this post! 

These roasted baby carrots are a true winner in our house! Braised carrots are sweet and savory, bursting with flavor in each bite. Who knew something so simple could taste this good?

Use the drop down table of contents menu to navigate this post with ease. Don’t forget to pin and save for later, too! This is the best little side dish recipe to keep in your back pocket.

White oval serving platter with roasted dill carrots.

Carrots can (and should) taste like candy!

Why You’ll Love these Roasted Baby Carrots

  • So Easy to Make
  • Minimal Ingredients
  • Kids Love Them
  • Great Holiday Side Dish
Woman in blue dress holding an oval baking dish filled with braised carrots.

Ingredients and Substitutions to Make Roasted Baby Carrots

  • Baby Carrots – Because they make the perfect simple shortcut here. You can of course also use chopped whole carrots.
  • DillFresh dill leaves have a mildly sharp, green taste with a delicate, sweet crunch. It’s the perfect herbal companion for roasted carrots.
  • Olive Oil – We tend to use Extra Virgin Olive Oil because that’s what we have on hand. You can use any kind of oil you have available – just make sure it has a high heat tolerance (you don’t want your oven smoking).
  • Salt and Pepper – We like to use our salt and pepper grinders for big flakes of flavor. Add salt and pepper to taste.
Gold pan filled with roasted baby carrots.

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.

How to Make Roasted Baby Carrots

  1. Preheat oven to 400 degrees.
  2. Toss carrots with olive oil, salt and pepper.
  3. Create a single layer on a sheet pan. Bake 30 minutes or until tender and brown.
  4. Toss with dill and serve.
Looking inside a range, with a gold sheet of roasted dill carrots.

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.

Need help with measurement conversions? I’ve got a free printable measurement conversion chart that comes in so handy in the kitchen!

Shortcuts

  • 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.
  • Baby carrots are a shortcut in and of themselves – no slicing or dicing required!
Gold pan filled with roasted baby carrots.

Frequently Asked Questions

Are roasted carrots healthy?

They absolutely are! Carrots can fit into a Keto or Whole 30 lifestyle, and are considered a low calorie food that is packed with nutrients, potassium and fiber.

Is it better to boil or roast carrots?

Roasting all the way! The process of roasting creates a natural sweetness in vegetables, giving you a delicious caramelized finish. Roasting is easy, too, with very little mess or clean-up involved!

How are baby carrots made?

Baby carrots are actually just pieces of regular carrots, that are cut by machinery into the shape we recognize. After cutting, a second machine rounds the edges, producing the cute little carrots we know and love.

C

Serving Suggestions for an Easter Meal

How to Store

  • At Room Temperature – Your roasted baby carrots can sit out while serving for up to two hours.
  • Refrigerate – Store them in an airtight container in the fridge for up to seven days.
  • Freeze – Package cooled, roasted baby carrots in an airtight container and store in the freezer for up to four months.
White oval serving platter with roasted baby carrots.

Dietary Considerations

  • Vegetarian + Vegan
  • Keto and Whole 30 Friendly
  • Gluten Free
  • Dairy Free
  • Nut Free

More Side Dish Inspiration

A white cast iron baking pan filled with roasted baby carrots
5 from 2 votes

Baby Roasted Carrots

These Roasted Baby Carrots are a simple, colorful side dish that even your kids will love! The addition of fresh dill creates a savory and sweet balance that makes these carrots oh-so-delicious.
Prep: 5 minutes
Cook: 30 minutes
Servings: 4
Pin Rate Print
Save this recipe!
Enter your email and I’ll send it to you!
Please enable JavaScript in your browser to complete this form.

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 degrees.
  • Toss carrots with olive oil, salt and pepper.
  • Create a single layer on a sheet pan. Bake 30 minutes or until tender and brown.
  • Toss with dill and serve.

Julie’s 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.
  • Drizzle with Balsamic Glaze for another layer of flavor and color.
Calories: 123kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 67mg | Potassium: 202mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11744IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

Explore More

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this Recipe