Why didn't the carrots brown?

1. Preheating the pan really helps to brown the carrots, so don't skip that part. 2. Make sure to dry the baby carrots off if they are wet from the package. They are packed in filtered water to keep them from drying out. Moisture inhibits browning, so taking the moment to do this makes a difference! 3. Note that we use an oven with high heat (425 degrees) which is hot enough to brown them, but not too hot so that the natural sugars burn. Make sure that your oven is fully preheated. 4. You also want to make sure the carrots are spread in an even layer and the pan is not overcrowded.

Are baby carrots bad for you?

There is an ongoing myth that baby carrots are bad for you. This is based on the fact that they are soaked in a chlorine water bath briefly to kill any pathogens. However, the levels of chlorine are very low and below the safety limit standards . Furthermore, they are rinsed afterward.

Are baby carrots bad for the environment?

While pre-cut, peeled, and shaped carrots do create waste, the byproduct is used in animal food and juice. Another concern is that they are grown in undiversified farming practices which can harm soil health which is why we suggest when possible choosing real (immature) baby carrots is best. We also feel that the potential benefit and convenience that makes eating more vegetables over another less healthy, more processed or higher carbon foods offset these concerns.

Can they be made in advance and reheated?

You can make these in advance and chill them. Keep them covered. To reheat, we recommend heating them covered in the microwave until piping hot. For reheating the oven, they can dry out and become overcooked, so if you are planning to do this, undercook them slightly initially and reheat them in a baking dish covered with aluminum foil.

Roasted Baby Carrots

Name: Roasted Baby Carrots Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound peeled baby-cut carrots; 1 tablespoon extra-virgin olive oil; ¼ teaspoon salt; ⅛ teaspoon freshly ground pepper

Description

If you are looking for a super-easy way to turn baby carrots into a family-friendly side dish, then this recipe for Roasted Baby Carrots is your answer.

Ingredients

Units Scale

1 pound peeled baby-cut carrots
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

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Instructions

Place rack in the middle of oven along with a large, rimmed baking sheet. Preheat oven to 425’F.
Pat the carrots dry to remove any excess moisture. Toss the carrots with oil, salt and pepper.
Spread the carrots out onto the pan. Roast, stirring once or twice until just tender, 18 to 20 minutes.

Notes

Variations To Try

After the carrots come out of the oven you can flavor them with one of these ideas:

Lemon Harissa: Whisk together 2 teaspoons fresh lemon juice and 1 teaspoon harissa paste in the bowl. When the carrots are done, toss the roasted carrots with mixture and serve immediately.
Herbs: Once they are done cooking, sprinkle on 2 teaspoons chopped herbs. We love dill or tarragon with roasted carrots, or try a combination of shage, thyme and chives.
Pesto: Another instant lift is to use fresh basil pesto! Add one tablespoon of pesto to the roasted carrots and toss to coat!

Ingredient Note:

Whole baby carrots with tops can be substituted for peeled baby cut carrots. Purchase 1 bunch (about 1 ¼ – 1 ½ pounds) then peel and trim tops to about 1 inch before roasting. Roast for 20 to 25 minutes depending on the size and thickness of the carrots. If carrots are large (more than about 1 inch in diameter), slice in half lengthwise.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Oven
Cuisine: American

Nutrition

Serving Size: 3/4 cup
Calories: 79
Sugar: 5 g
Sodium: 224 mg
Fat: 4 g
Carbohydrates: 11 g
Fiber: 3 g
Protein: 1 g