30-Minute Roasted Baby Carrots
Tender baby carrots roasted until caramelized and tossed in a bright Dijon vinaigrette with fresh herbs. The high heat brings out the carrots' natural sweetness while creating crispy edges, perfectly balanced by the tangy mustard dressing. This versatile side dish works beautifully for weeknight dinners or holiday gatherings, and can be served warm or at room temperature for easy entertaining.
Ingredients
- 1 ½ pounds baby carrotsregular carrots1:1vegetarianvegan
cut into 2-inch pieces
- ¼ cup olive oil
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoons sugar
- 1 clove garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat oven to 475 degrees
- 2
Spread carrots on large baking sheet and toss with olive oil, salt and pepper
- 3
Bake, stirring once or twice, until tender and brown along edges
- 4
Whisk together vinegar, mustard, garlic, thyme, rosemary and remaining olive oil in small bowl
- 5
Transfer cooked carrots to serving dish and drizzle with vinaigrette
- 6
Serve warm or at room temperature
Tips
Don't overcrowd the baking sheet - use two pans if needed for even browning
Cut larger carrots in half lengthwise so all pieces cook evenly
Make vinaigrette ahead and store covered - flavors improve over time
Good to Know
Refrigerate leftovers up to 4 days. Bring to room temperature before serving.
Can be made 2 hours ahead and served at room temperature.
Serve as side dish with roasted meats, grilled fish, or holiday meals.
Common Mistakes
Use high heat to avoid steaming the carrots instead of roasting
Don't skip stirring during cooking to prevent uneven browning
Substitutions
cut into 2-inch pieces
FAQ
Can I use regular carrots instead of baby carrots?
Yes, cut regular carrots into 2-inch pieces and roast the same way. Cooking time may need to be adjusted by 5-10 minutes depending on thickness.
How long will the vinaigrette keep?
The vinaigrette can be stored in the refrigerator for up to 1 week. Whisk before using as ingredients may separate.
Can I make this dish ahead for entertaining?
Yes, roast carrots and make vinaigrette separately up to 2 hours ahead. Toss together just before serving for best presentation.