Roasted child carrots are a simple oven-roasted facet dish made with easy components that brings out the pure sweetness and caramelized taste of carrots for any weeknight or vacation meal.
Oven-roasted child carrots are fast to arrange and full of taste. A light-weight coating of olive oil paired with excessive warmth creates a flexible facet dish for any meal.
Like my fashionable Maple Glazed Carrots recipe, you need to use both maple syrup or honey to make this dish. Or, omit all collectively and benefit from the pure sweetness of the carrots.
How To Make Roasted Child Carrots
- Preheat the oven: Set your oven to 425°F and line a baking sheet with foil or parchment paper.
- Put together the carrots: Toss the carrots with the olive oil, maple syrup (or honey), salt, and pepper.
- Put together to bake: Unfold the out the carrots in a single layer on the baking sheet and evenly unfold cubes of butter over the carrots.
- Roast: Bake for 18-22 minutes, or till the carrots are tender and caramelized.
High Suggestions For Roasting Carrots
Listed here are my prime ideas, to bear in mind, when roasting child carrots:
- Roasting time can differ relying on the scale and thickness of the newborn carrots; smaller carrots will cook dinner quicker, whereas bigger or thicker ones may have just a few additional minutes to grow to be fork-tender and evenly browned.
- Keep away from overcrowding the pan. Spacing the carrots aside permits scorching air to flow into, leading to higher browning and texture.
- Dry the carrots nicely earlier than roasting. Extra moisture can forestall crisp edges, so pat them dry in the event that they had been rinsed beforehand.
Recipe Variation Concepts
This oven roasted child carrots recipe is simple to customise based mostly in your meal or taste preferences.
- Garlic Parmesan Carrots: Add minced garlic over the past 10 minutes of roasting, then sprinkle with freshly grated Parmesan cheese earlier than serving.
- Herb Roasted Carrots: End the carrots with contemporary thyme, parsley, or rosemary for a vivid, earthy taste that pairs nicely with roasted meats.
- Spicy Roasted Carrots: Add cayenne pepper, crushed pink pepper flakes, or smoked paprika for a refined kick.
- Maple-Pecan Carrots: Add chopped pecans earlier than roasting to present the dish a nutty crunch and vacation aptitude.
Serving Concepts
Roasted child carrots pair nicely with a variety of dishes,making them a flexible vegetablefacet for any meal. Serve them alongside roasted rooster,grilled steak,or baked salmon for a simple,balanced dinner.
They’re additionally an amazing addition to vacation menus,pairing fantastically with ham,turkey,or prime rib. From Easterto Thanksgivingto Christmas,this roasted child carrots recipe must be on the menu!
Extra Vegetable Facet Dishes
Along with roasted carrots,of us are loving this roasted brussels spouts,roasted butternut squash,and sautéed mushroomsdishes. If in case you have any carrots leftover,attempting to creating pickled carrots.
Roasted Child Carrots
Servings: 4 servings
Energy: 98kcal
Price: 2.50
Forestall your display from going darkish
Substances
- 1 lb child carrots
- 1 Tbsp additional virgin olive oil
- 2 Tbsp maple syrup or honey (*Observe 1)
- ½ tsp sea salt, to style
- ¼ tsp black pepper
- chopped parsley, elective garnish
Directions
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Preheat oven to 425°. Line a rimmed baking sheet with foil or parchment paper and put aside.
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In a big mixing bowl, add the carrots, olive oil, maple syrup/honey, salt, and black pepper. Toss to mix and switch to the baking sheet (place in a single layer).
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Roast carrots, for 18-22 minutes, or till tender. The entire time will rely on the scale of the newborn carrots. Carrots must be tender with browned edges.
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High with chopped parsley, and serve.
Notes
Observe 1 – 1 tablespoon offers a lightweight contact of sweetness with out overpowering, whereas 2 tablespoons creates a extra noticeable glaze and deeper caramelization.
Vitamin
Energy: 98kcal | Carbohydrates: 16g | Protein: 1g | Fats: 4g | Saturated Fats: 1g | Polyunsaturated Fats: 0.4g | Monounsaturated Fats: 3g | Sodium: 380mg | Potassium: 293mg | Fiber: 3g | Sugar: 11g | Vitamin A: 15638IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg
