Name: Baby Carrots, roasted
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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)

Roasted Baby Carrots With honey are sweet, tender, and done in 30 minutes! Colorful veggies and herbs are a must-have during the holidays. But, this scrumptious side dish is also wonderful for any weeknight dinner!

Roasted Baby Carrots

Look at how satisfying these carrots are! They will add color and excitement to your holiday table. When carrots are roasted they get sweeter. They are SO good!

Ingredients:

Baby carrots – regular carrots can also be used if desired
Brown sugar
Cinnamon
Avocado oil – olive oil can be used as a substitute
Butter
Honey
Salt
Black pepper and parsley for garnish (Optional)

Instructions:

In a large bowl, mix together brown sugar, cinnamon, avocado oil, melted butter, honey and salt until smooth.

Then, add in the baby carrots and mix to fully coat the carrots in the mixture.

The full list of ingredients and step-by-step instructions can be found in the printable recipe at the end!

Transfer the baby carrots to the baking dish in a single layer. Turn the carrots halfway through baking.

Additional baking time will be required to reach the desired tenderness if you’re using regular carrots. Increase baking time in 5-minute increments.

Storage

First, allow carrots to cool before storing in a container. Then, 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.

Roasted Baby Carrots Recipe

Prep 10 minutesCook 20 minutesTotal 30 minutesMakes 4

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)

Method

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

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.