Roasted Baby Carrots
Roasted Baby Carrots are sweet, tender, and done in 30 minutes! A must-have during the holidays, but great for any weeknight dinner!
Servings: 4
Equipment
- Large Bowl
- Mixing spoon
- Non-stick cooking spray
- 9x13 baking dish
Ingredients
- 1 pound baby carrots, rinsed and dried
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 2 Tablespoons avocado oil or olive oil
- 2 Tablespoons butter, melted
- 2 Tablespoons honey
- ½ teaspoon salt
- Fresh cracked black pepper and chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 425℉.
- Lightly mist the baking dish with non-stick cooking spray and set aside.
- Mix together brown sugar, cinnamon, avocado oil, melted butter, honey, and salt until smooth in a large bowl
- Add in the baby carrots and mix to fully coat the carrots in the mixture.
- Transfer the baby carrots to the baking dish in a single layer.
- Bake for 20 minutes. Turn the carrots halfway through. If after 20 minutes the carrots are not to your desired tenderness, bake in additional 5-minute increments.
Notes
Whole carrots can be used in place of baby carrots. Just peel and slice into similar-sized pieces before baking. Alternatively, the whole carrots can be cooked without being cut into smaller pieces. Add baking time to the carrots to reach the desired tenderness.
Storage:
Allow carrots to cool before storing in a container. Store the leftover cooked carrots in an airtight container in the refrigerator for 3 to 4 days.
- Reheat in a skillet: add a little oil to a skillet and warm the leftovers for 3-5 minutes, until warm.
- Reheat in the oven: drizzle the carrots with a little oil in a baking dish, and bake them at 375 degrees for about 10 minutes.
