Glazed Baby Carrots With Orange Juice and Mustard

Roasted Baby Carrots are such an easy and delicious side dish everyone loves! The roasting process accentuates the natural sweetness making them quite addicting.

If you're looking for a vegetable dish that your kids will actually eat, make these Roasted Baby Carrots! They are great along side Mini Meatloaf, Slow Cooker Pork Chops and Gravy, Cornflake Chicken, and more!

Roasted Carrots

Carrots are good raw but often need some sort of dip to make you really want to eat them. After you try one of these roasted carrots, you'll find yourself coming back for a second helping!

Ingredients for Roasted Baby Carrots:

• Baby Carrots– Try to get baby carrots that are relatively the same size. Or, you can also use large carrots, peeled, and cut into pieces the size of your thumb.
• Olive Oil– I prefer to use EVOO but vegetable or canola oil could work too.
• Kosher Salt– Kosher salt has a larger grain which makes it easier to evenly disperse and sprinkle. If you don't have Kosher salt, use 1/4 teaspoon table salt (or more to taste).
• Fresh Cracked Pepper– Fresh pepper has a strong flavor which is more desireable, especially when you have a simple dish like this.

How to cook baby carrots:

Time needed:25 minutes.

1. Preheat Oven and Dry Carrots

   Preheat the oven to 425 degrees F. Dry the carrots on a towel so the oil will adhere.

2. Toss Together

   Place carrots on a rimmed baking sheet and drizzle with oil. Sprinkle with salt and pepper. Toss until evenly coated and then spread out evenly.

3. Roast

   Bake for 20-25 minutes (giving them a toss halfway through) until carrots are fork tender.

FAQs

How are baby carrots made?

Baby carrots are made from large carrots. They are put into a machine that cuts the carrots into two-inch long pieces. The edges are then shaved down. The extra carrot pieces are fed to cattle or made into compost. Baby carrots were created to help farmers utilize cull carrots (broken or misshaped carrots) and were first seen in stores in 1989.

What is the white blush on baby carrots?

The white color that can appear on baby carrots is caused by dehydration. Soak the carrots in cold water for 10 minutes to brighten them up again if you want to eat them raw. They'll be fine as is if you cook them up in soup or a sauce.

How long to carrots last?

Raw carrots last for 3-4 weeks in the fridge. Cooked carrots last for up to 4 days in the fridge.

How to tell when baby carrots have gone bad?

If baby carrots smell pungent, have a slimy texture, or visible mold, throw them out.

What are the benefits of carrots?

Carrots contain beta-carotene which the body can convert to Vitamin A which helps keep your eyes healthy. Since Vitamin A is fat-soluble, it needs to be eaten with fat in order to fully be absorbed. Carrots are also a good source of fiber, potassium, and antioxidants.

Does eating too many carrots make your turn orange?

Yes! Eating an over abundance of beta-carotene containing foods (like orange fruits and vegetables) can turn your skin an orange color, a condition called Carotenemia. It isn't dangerous and is treated by simply eating less beta-carotene rich foods. Fun fact– I got it when I was a baby from eating too much pureed squash and carrots.

TOOLS USED TO MAKE THESE ROASTED CARROTS:

• Half-Sheet Pan– I LOVE these pans! They're 10 years old and still going strong. I use them all the time for sheet cakes, cookies, roasting vegetables, baking chicken…
• Oil Vinegar Bottle– This makes drizzling oil on food so easy! I always keep it full of oil right next to my stove so I can easily add it to a pan for sautéing meat and vegetables.

LOOKING FOR MORE SIDE DISHES? CHECK OUT THESE:

• Roasted Sweet Potatoes
• Roasted Brussels Sprouts with Balsamic Glaze
• Sauteed Broccolini
• 3-Ingredient Roasted Green Beans
• Quick and Easy Steamed Asparagus

Roasted Baby Carrots

Roasted Baby Carrots are such an easy and delicious side dish everyone loves! The natural sweetness is accentuated from the roasting process making them quite addicting.

Prep Time 3 mins

Cook Time 20 mins

Total Time 23 mins

Servings: 8

Calories: 71 kcal

• ▢ 2 pound baby carrots
• ▢ 2 tablespoon olive oil
• ▢ 1/2 teaspoon kosher salt
• ▢ fresh cracked pepper

• Preheat the oven to 425 degrees F. Dry the carrots on a towel so the oil will adhere.

• Place carrots on a rimmed baking sheet and drizzle with oil. Sprinkle with salt and pepper. Toss until evenly coated and then spread out evenly.

• Bake for 20-25 minutes (giving them a toss halfway through) until carrots are fork tender.

Course: Side Dish

Cuisine: American

Keyword: Roasted Baby Carrots

Nutrition Facts

Roasted Baby Carrots

Amount Per Serving

Calories 71 Calories from Fat 36

% Daily Value*

Fat 4g 6%

Saturated Fat 1g 6%

Sodium 234mg 10%

Potassium 269mg 8%

Carbohydrates 9g 3%

Fiber 3g 13%

Sugar 5g 6%

Protein 1g 2%

Vitamin A 15638IU 313%

Vitamin C 3mg 4%

Calcium 36mg 4%

Iron 1mg 6%

* Percent Daily Values are based on a 2000 calorie diet.

Glazed Baby Carrots With Orange Juice and Mustard

Source: https://www.garnishandglaze.com/roasted-baby-carrots-recipe/

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