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Roasted Baby Carrots topped with thyme and parsley on a bronze oval plate.
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Roasted Baby Carrots

This side dish is so versatile and goes with any meal! Using just simple baby carrots, butter, and salt and pepper, you get the best perfectly roasted baby carrots!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 78kcal
Author Whitney Wright

Ingredients

  • 1 lb baby carrots
  • 1 1/2 tablespoons butter melted
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat oven to 425°F. 
  • Dry carrots off with a paper towel. Place carrots on the baking sheet. Drizzle the butter over the carrots, then sprinkle with salt and pepper. Toss to coat. 
  • Roast in the oven for 25-30 minutes or until fork tender. 
  • Remove and serve immediately.

Notes

Makes enough for about 4 side servings. If you need more, then double the recipe! 
Store leftovers in an airtight container in the fridge for 2-3 days. Do not freeze or the carrots will go mushy once thawed.
Feel free to add fresh or dried herbs if desired. 

Nutrition

Calories: 78kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 704mg | Potassium: 272mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15769IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg