Let’s transform carrots from boring to fabulous with my no-frills, simple roasted baby carrots recipe with soft, sweet leeks. They are the perfect versatile side dish with minimal prep work required – score!
Forget about munching on raw carrots like a rabbit – I’m all about roasting these bad boys until they’re golden and sweet!
Seriously, when carrots hit the oven, the real magic happens. They get all caramelized and delicious, like nature’s candy! With no need for added sweetness, these roasted baby carrots with leeks are sweet enough all on their own.
Leeks and carrots go together so well! The leeks add a mild onion-like flavor, and become even sweeter when they’re cooked. Plus they add a pop of green. You really can’t go wrong with this combo.
If you’re looking for more roasted veggies to complete your meal, you can’t go wrong with these Roasted Green Beans. and Cauliflower Steak.
Roasted Baby Carrots Ingredients
- Baby carrots – I use baby carrots to decrease prep time, but you can also use regular carrots, peeled and cut into baby carrot-sized pieces.
- Leek – leeks have a mild onion-like flavor with a hint of sweetness. Only the tender white and light green parts are eaten and used, while the dark green leaves are cut off to be used in stocks and soups because they’re tough.
- Extra virgin olive oil – extra virgin olive oil helps the carrots roast.
- Butter – butter adds a creamy flavor, but you can use all olive oil if preferred.
How To Roast Baby Carrots
Learn how to roast baby carrots! Full instructions in the recipe card; this is an outline!
- Preheat.
Preheat oven to 375℉.
- Line.
Line a baking sheet with aluminum foil. Place baby carrots in a single layer on the lined baking sheet.
- Toss.
Toss carrots in olive oil and a generous amount of salt and pepper.
- Roast.
Roast carrots for 40-45 minutes, stirring halfway. Carrots are done once they wrinkle and some carrots caramelize to golden-brown.
- Add.
Add a tablespoon of butter to a medium saucepan.
- Melt.
When carrots are done roasting, melt butter over medium-low heat and add leeks and salt and pepper.
- Sauté.
Sauté until leeks soften, about 3-4 minutes.
- Lift.
Lift foil off the baking sheet and slide carrots and residual olive oil into sautéed leeks.
- Toss.
Toss until combined.
- Serve.
Serve warm, with a sprinkle more of salt if desired.
Expert Tips
- Toss halfway. Tossing the carrots halfway ensures that the carrots caramelize evenly on all sides and helps prevent them from sticking to the pan or foil.
- Don’t forget to line the pan. Line the pan with foil for easier cleanup! I prefer using aluminum foil over parchment paper as it’s more durable and less likely to tear or burn at high temperatures.
- Make to-order. I recommend making these carrots to-order! In my experience, they aren’t as delicious reheated because they get extra mushy.
Serving Suggestions
Roasted baby carrots are a perfect side dish! Here are a few of my favorite ways to serve:
- Holiday feasts: roasted baby carrots can add a festive touch to holiday meals, like Thanksgiving, Christmas, or Easter. For Easter for instance, prepare a brunch and serve alongside a delicious Egg Salad, Popovers, and glazed ham.
- Kid-friendly dinner: these roasted baby carrots are kid-approved! A fun pop of color and perfect for little hands, they’ll never know if these are veggies or hidden lightsabers in disguise. Enjoy fighting off the enemy together as a family!
- Potluck gatherings: bring roasted baby carrots and German Potato Salad to your next neighborhood potluck! They are portable, easy to serve, a slam-dunk in flavor, and extremely versatile to pair with – perfect for when you don’t know what other food will be served. Take out the guesswork and bring guaranteed winners.
More Roasted Veggie Recipes You’ll Love!
Roasted Baby Carrots With Leeks
Ingredients
- 1 pound baby carrots, patted dry with a paper towel
- 1 leek, dark green portion and root ends removed, cut into half-moons
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter, or use all olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 375℉. Line a baking sheet with aluminum foil (recommended). Place baby carrots in a single layer on the lined baking sheet.
- Toss carrots in olive oil and generously sprinkle with salt and pepper.
- Bake carrots for 40-45 minutes, stirring carrots halfway through. Carrots are done when they wrinkle, and some carrots caramelize and look golden brown.
- Add a tablespoon of butter to a medium saucepan. When carrots are done roasting, melt butter over medium-low heat and add leeks.
- Sauté until leeks soften and go from bright green to soft and slightly caramelized (about 3-4 minutes).
- Lift foil off baking sheet and slide carrots and residual olive oil into sautéed leeks. Toss until combined.
- Serve warm, with a sprinkle more of salt if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
