Simple Roasted Baby Carrots

A white bowl filled with assorted colorful baby carrots, garnished with chopped parsley, sits on a red and white striped cloth.

These roasted baby carrots are coated in a honey, butter, and olive oil glaze that caramelizes beautifully in the oven. Garlic powder adds a savory touch, making this an easy side dish for one or two.

Course Side Dish, Sides

Cuisine American, International

Keyword bag, baking sheet, carrot, carrot recipe, cookbook, glaze, maple syrup, olive oil, parsley, preheat, regular carrots, roast, roast baby carrots, roast carrots, salt and pepper, seasoning, sheet pan, side dish, sweetness, thyme, toss the carrots, veggie

Prep Time 5

Cook Time 40

Servings Servings

Calories 239kcal

Author Zuzana Paar

Equipment

Ingredients

1 Pound Baby Carrots rinsed and dried
1½ Tablespoons Honey
1 Tablespoon Olive Oil
1 tablespoon Butter melted
¼ teaspoon Salt
1 Pinch Garlic Powder
Parsley optional
Pepper optional

US Customary - Metric

Instructions

Preheat oven to 400°Fahreheit (204°Celsius), line a baking sheet, dry the carrots, and whisk the glaze ingredients.
Toss the carrots with the glaze until evenly coated.
Spread in a single layer and roast 30–40 minutes, turning halfway, until tender and lightly browned.
Top with parsley and black pepper if desired, then serve warm.

Notes

Maple syrup works at the same quantity as honey if you prefer a slightly earthier sweetness in the glaze. The caramelization is similar, and the carrots brown at the same rate with either option.
Add a few sprigs of fresh thyme or rosemary directly to the tray before the carrots go in. The fresh herbs release their oils during the roast, and the fragrance carries into the glaze without any extra work.
Regular carrots peeled and cut into evenly sized rounds or sticks work exactly the same way as baby carrots here. Cut them to roughly the same diameter as a baby carrot so every piece reaches fork-tender at the same time.
Leftovers reheat best in an oven or air fryer rather than the microwave. The oven brings the caramelized glaze back closer to its original texture, whereas the microwave just softens everything without restoring the edges.

Nutrition