Roasted Baby Carrots

Perfectly seasoned, savory roasted carrots might just be the easiest side dish on the planet! Get ready for a side dish that tastes amazing and takes no time at all to prepare.

Course Side

Cuisine American

Diet Gluten Free, Kosher, Vegan, Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 75kcal

Author Imma

Ingredients

1 pound (450g) baby carrots
1 tablespoon (15ml) olive oil
¼ teaspoon (1g) salt
¼ teaspoon (2g) black pepper
½ teaspoon (2g) Creole seasoning (optional)
1 tablespoon fresh dill, chopped (to garnish)

Instructions

Spray a rectangular, rimmed baking sheet with cooking oil and place on the middle rack in the oven. Preheat oven to 425°F (220℃). Preheating the pan helps the carrots brown better!
Wash and pat carrots dry to remove any excess moisture, which can inhibit browning. Add carrots, olive oil, Creole seasoning, salt, and pepper to a large bowl. Toss until carrots are completely coated with seasonings.
Spread the carrots out onto the pan in a single layer. Roast, stirring once or twice, until fork tender, 30-40 minutes. Garnish with dill and serve.

Notes

Always arrange the carrots in a single layer on the baking sheet. Crowding them can lead to uneven cooking, and lining your baking sheet with aluminum foil makes for easy cleanup.
Serve immediately! That crisp, caramelized outer layer is the best part of roasted carrots. Sadly, they lose that hint of crispiness and pleasant texture if left out for too long.
Not sure if your carrots are done? They should be fork-tender but still have some bite to them.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition