Why You’ll Love Herb Roasted Baby Carrots Kid Approved Recipe

I like this recipe because it’s incredibly simple and comes together with just a handful of pantry ingredients. I enjoy how the carrots roast up naturally sweet while the herbs add flavor without being overpowering. It’s fast, nutritious, and always kid-approved.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb baby carrots
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Directions

I start by preheating the oven to 400°F (200°C).
I wash the baby carrots and pat them dry thoroughly.
In a large bowl, I toss the carrots with olive oil, thyme, rosemary, garlic powder, salt, and black pepper until evenly coated.
I spread the carrots out on a baking sheet in a single layer so they roast evenly.
I roast them for 20 to 25 minutes, stirring halfway through, until they’re tender and lightly caramelized.
I serve them warm straight from the oven.

Servings and Timing

I usually get about 4 servings from this recipe. Prep time takes around 5 minutes, roasting takes about 25 minutes, and the total time comes to roughly 30 minutes.

Variations

I sometimes swap dried herbs for fresh herbs when I have them on hand. When I want a little sweetness, I drizzle a touch of honey before roasting. I also like adding a pinch of paprika for mild warmth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. To reheat, I warm them in the oven or microwave until heated through.

FAQs

Are these carrots soft enough for kids?

I find they roast up very tender and easy to chew.

Can I use whole carrots instead?

I can, and I just cut them into similar-sized pieces.

Do I need to peel baby carrots?

I don’t peel them since they’re already cleaned.

Can I make these ahead of time?

I can roast them ahead and reheat before serving.

What herbs work best?

I like thyme and rosemary, but oregano works too.

Will the carrots get crispy?

I find they’re more tender with lightly caramelized edges.

Can I make this oil-free?

I can reduce the oil, but a little helps with flavor and roasting.

Is this recipe good for meal prep?

I think it’s great since the carrots reheat well.

Can I add other vegetables?

I sometimes add parsnips or sweet potato chunks.

What meals pair well with this?

I like serving them with chicken, fish, or simple pasta dishes.

Conclusion

I keep these Herb Roasted Baby Carrots in my regular rotation because they’re fast, healthy, and always a hit with kids and adults alike. They’re proof that simple ingredients can make a delicious, family-friendly side dish.