Sweet and Savory Roasted Baby Carrots
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These Roasted Baby Carrots with a sweet and savory glaze are easy to make and disappear quickly at dinner!
About This Recipe
I’m pretty much a sucker for any sweet-savory combination so it is no surprise that I liked this recipe. I was inspired by this recipe but made tweaks with the ingredients I had on hand.
Probably like you, baby carrots are very much a staple in our home. My kids love them and they seem to be a go-to veggie when nothing else sounds good or I don’t have time to make something. While I do like a fresh baby carrot, it’s fun to tinker with recipes that give them a new flavor.
Little Known History of Baby Carrots
Little fun factoid of the day:
In the book, Salt Sugar Fat, I learned that the man responsible for popularizing baby carrots was a top executive for Coca-Cola. After years of using his genius marketing strategies towards promoting a sugary beverage, he realized he was a major contributor to the health crisis in western countries. In an effort to rectify the harm he had done, he set out to use the same marketing strategies to promote something healthy–the baby carrot. In short, he marketed baby carrots as a junk food (not as an antidote to junk food). Very quickly, baby carrots became a regular item in homes, vending machines and other food venues.
How to Make Roasted Baby Carrots
Prep the Oven
Preheat the oven to 400°F.
Prep the Glaze & Carrots
In a bowl, whisk together all of the sauce ingredients, minus the carrots.
Now stir in the carrots to the sauce mixture, making sure they are all coated with the glaze goodness. Place them on a rimmed baking sheet in a single layer.
Roast the Baby Carrots
Roast the baby carrots for about 30, stirring them halfway through. I like mine a tad on the firm side so I cooked mine for 30. If you like yours softer, let them cook for around 40 minutes.
Behold. You have now created a super flavorful baby carrot.
Main Dishes That Pair Well with Roasted Baby Carrots
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Sweet and Savory Roasted Carrots
Try this sweet-savory twist on carrots. These make a great side dish to almost any dinner.
Ingredients
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon butter, melted
- 1/2 teaspoon balsamic vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fresh thyme leaves (or 1/8 tsp ground thyme)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound baby carrots
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Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk together all of the ingredients, except for the carrots. Stir in the baby carrots and make sure they are all covered in the glaze.
- Place carrots on a large rimmed baking sheet in a single layer (try to spread them out) and roast for about 30 minutes, depending on how soft you like them. Stir halfway through the baking time.
Made these for dinner tonight and they were exactly what I was looking for! I didn’t want savory, but I didn’t want just sweet either and these were perfect!! I’ll be making these again and again and again. Thank you!
★★★★★