Baby Carrots Recipe
This Baby Carrots Recipe is SO EASY! Sweet, tender, and perfectly roasted with honey and olive oil for a deliciously simple side dish.
Servings: 4 servings
Ingredients
- 1 pound baby carrots fresh, tender, and perfectly bite-sized
- 2 ½ tablespoons olive oil adds richness and helps with roasting
- 3 tablespoons honey provides natural sweetness and depth of flavor
- to taste salt enhances the overall flavor of the dish
- to taste ground black pepper adds a hint of spice
- 3 tablespoons fresh parsley chopped, for garnish and a burst of color
Instructions
- Preheat your oven to 425°F (220°C). This high temperature helps caramelize the sugars in the baby carrots for a sweet flavor.
- In a mixing bowl, combine the baby carrots with olive oil, honey, salt, and ground black pepper. Toss until well coated.
- Spread the coated baby carrots in a single layer on a baking sheet, ensuring enough space between them for even roasting.
- Roast the carrots in the preheated oven for 20-25 minutes, tossing halfway through, until tender and slightly caramelized.
- Remove from oven and transfer to a serving dish. Sprinkle chopped fresh parsley on top and serve warm.
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- Spatula or tongs
Notes
- Substitute honey with maple syrup or agave nectar for a vegan-friendly version.
- Reduce or omit honey for a lower sugar, low-carb option.
- Add cayenne pepper or red pepper flakes for a spicy twist.
- Try other herbs like thyme or rosemary instead of parsley for varied flavors.
- Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.