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I’ve roasted more sheet pans of vegetables than I can count, and these Roasted Baby Carrots are one of my longest-running weeknight-to-holiday side dishes. Over the years I’ve perfected the balance of buttery richness, caramelized edges, and warm spice so they’re tender in the center, never mushy, and crowd-pleasing every single time.
Table of Contents
Why You’ll Love My Roasted Baby Carrots
• Weeknight-easy, holiday-worthy – Just 10 minutes of prep, restaurant-level results.
• The flavor balance – Butterscotch-y brown sugar, warm cardamom and ginger, subtle heat. Not cloyingly sweet, just cozy.
• Foolproof texture – High heat and proper spacing means caramelized edges and a tender bite, no glazing on the stovetop required.
• Make-ahead friendly – Reheats beautifully without drying out.
If you need a last-minute side dish that still feels special, this easy Roasted Baby Carrots recipe is the move. I absolutely love this recipe for the top of my Thanksgiving sides list. We toss baby carrots with melted butter, brown sugar, and a cozy blend of cardamom and ginger, then roast hot so they blister and caramelize. A tiny pinch of cayenne keeps things from veering too sweet. They’re hands-off, make-ahead friendly, and right at home next to roast chicken on a Tuesday or the holiday roast turkey on your Thanksgiving table.
Ingredients For Roasted Baby Carrots
• Baby carrots – Convenient and evenly sized baby carrots make it easy for consistent roasting. You can peel and cut whole carrots into 2-inch batons or coins for a simple substitute. Baby carrots are, after all, just regular carrots peeled and cut into bite size pieces.
• Butter – Butter provides a glossy coating, rich flavor and browning. Substitute with ghee for deeper flavor and higher heat tolerance or olive oil for a dairy-free option (use a little less).
• Brown sugar – Dark brown sugar adds caramel richness and enhances browning. Substitute with light brown sugar, maple syrup or honey (reduce slightly to avoid over-caramelizing); coconut sugar for a refined-sugar alternative.
• Spices (Cardamom, Ginger, Cayenne) – Cardamom is floral-warm spice, ginger is zesty, cayenne adds a hint of heat. Substitute with pumpkin pie spice or cinnamon and nutmeg if you don’t have cardamom; smoked paprika for a heat-without-sweet twist; a dash of chili flakes work, too.
• Salt and Pepper – Season with kosher salt and black pepper, essential to balance the sweetness and wake up the spices. Substitute with sea salt or white pepper if you want less visible specks.
• Optional – Fresh parsley, orange zest, or a squeeze of lemon for brightness.
For the full ingredient list and instructions, see the recipe card below.
How to Make Roasted Baby Carrots
- Preheat – Set your oven to 425˚F. Place a rimmed sheet pan inside to preheat (a hot pan starts the caramelization process immediately without steaming).
- Prep the carrots – Melt the butter. In a large bowl, combine baby carrots, melted butter, brown sugar, cardamom, ginger, cayenne, salt and pepper. Toss to coat.
- Roast – Spread carrots on the hot sheet pan in a single layer with space in-between. Roast 25-30 minutes, stirring once halfway, until caramelized with tender centers.
- Finish – Taste and adjust the salt and pepper. Add a sprinkle of parsley or a sprinkle of citrus zest if you like. Serve your caramelized baby carrots hot.
How to Store Leftovers
• Refrigerate: Store leftover roasted baby carrots up to 4 days in an airtight container.
• Reheat: Reheat leftover carrots in a 400˚F oven for 8-10 minutes, or microwave in short bursts. Add a small pat of butter for richness.
• Freeze: Leftover baby carrots can be frozen up to 2 months in a freezer-safe container. Thaw overnight and rewarm in a hot oven, texture softens slightly but the flavor is still great.
Kellie’s Tips for the best roasted baby carrots
• Dry Carrots for the Win: Pat carrots dry so butter and spices cling and caramelization happens fast.
• Don’t crowd the pan: Space equates to browning. Crowded carrots will steam and not caramelize at all. Use two pans, if needed.
• Preheat the sheet pan: Encourages immediate sear and prevents steaming.
• Convection Connection: If your oven has a convection cooking feature, use it at 400˚F and start checking for doneness at 20 minutes.
• Balance the sweet: If your brown sugar is extra packed or your carrots are very sweet, add a squeeze of lemon at the end.
• Make-ahead: Roast 90% of the way, cool, and finish in a 425°F oven for 5-8 minutes before serving.
What to Serve with Roasted Baby Carrots
• Holiday mains: Glazed ham, herb-crusted prime rib, roast turkey, pork tenderloin.
• Weeknight favorites: Roast chicken, skillet salmon, meatloaf, grilled sausage, baked feta or lentil bowls.
• Sauces that sing: Chimichurri, lemon herb yogurt, maple-mustard drizzle.
More Easy Side Dish Recipes
• Buttery Mashed Potatoes
• Green Beans Almondine
• Roasted Brussels Sprouts with Balsamic
• Scalloped Corn Casserole
• The Best Rice Pilaf
For more easy vegetable recipes, follow us on Facebook.
Roasted Baby Carrots with Brown Sugar & Spice
Equipment
- sheet pan
- measuring spoons
- whisk
Ingredients
- 8 tablespoons unsalted butter, melted
- 2 pounds baby carrots
- 3 tablespoons packed brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper, use less for mild
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- Optional: 1 tablespoon chopped fresh parsley; 1 teaspoon orange or lemon zest
Instructions
- Preheat oven to 425°F. Place a large rimmed sheet pan in the oven to heat.
- In a large bowl, toss carrots with melted butter, brown sugar, ginger, cardamom, cayenne, salt and pepper until evenly coated.
- Carefully remove the hot pan and spread carrots in a single layer with space between.
- Roast 25–30 minutes, stirring once halfway, until edges are caramelized and centers are tender.
- Taste and adjust seasoning. Garnish with parsley and citrus zest, if using. Serve immediately.
Notes
• Sweetener options: Maple syrup or honey work—use 2 to 2 1/2 tablespoons.
• Dairy-free: Swap butter for 6 tablespoons olive oil; reduce roasting time by a few minutes if browning quickly.
• Make-ahead: Roast 20 minutes; cool. Rewarm at 425°F for 5–8 minutes to finish.
• Whole carrots: Peel and cut into 1/2-inch thick pieces; add 5–10 minutes to roasting time.
• Salt: If using table salt, reduce slightly (it’s saltier than kosher).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
