These Roasted Baby Carrots with Herbed Vinaigrette are a simple yet elegant side dish that shines on any holiday table. Tender, caramelized carrots are tossed in a bright, herb‑infused vinaigrette for the perfect balance of sweet and savory. They pair beautifully with centerpiece roasts like spatchcocked turkey, holiday ham, or tender beef tenderloin, making them a festive favorite for Thanksgiving, Christmas, or any special occasion.
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🥕 The Ingredients
This recipe combines simple, fresh ingredients that create a perfect balance of sweetness, tang, and herbaceous flavor, elevating tender roasted carrots into an exquisite side dish. Find ingredient notes (including substitutions and variations) below.
🌿 Ingredient Notes, Substitutions & Variations
- Baby Carrots: Their naturally sweet flavor and tender texture make them perfect for roasting. You can also use regular carrots—just peel and cut them into evenly sized sticks for even cooking.
- Olive Oil: Helps the carrots caramelize beautifully. Avocado oil or melted butter can be used for a slightly different flavor.
- White Wine Vinegar: Adds a bright, tangy note to the vinaigrette. Apple cider vinegar or champagne vinegar are great substitutes.
- Whole Grain Mustard: Brings texture and subtle spice. Dijon mustard works well if you prefer a smoother finish.
- Fresh Herbs: Rosemary and thyme add earthy depth—feel free to swap in sage or tarragon for a different herbal profile.
- Garlic: Fresh minced garlic gives the vinaigrette a bold kick; roasted garlic offers a milder, sweeter flavor.
- Finishing Touch: A sprinkle of coarse sea salt or flaky salt just before serving enhances the flavor and adds a touch of crunch.
💡 Tips for Success
- Use evenly sized carrots: If using whole carrots, cut them into uniform pieces so they roast evenly and caramelize at the same rate.
- Don’t overcrowd the pan: Give the carrots space on the baking sheet—overcrowding traps steam and prevents that beautiful golden color.
- Roast at high heat: A temperature around 400°F (200°C) helps the carrots develop a crisp exterior and tender center.
- Whisk the vinaigrette well: Emulsify the oil and vinegar thoroughly so the dressing coats the carrots evenly and doesn’t separate.
- Toss while warm: Add the vinaigrette right after roasting—warm carrots absorb the flavors better.
- Adjust seasoning before serving: Taste and add a pinch of salt or an extra splash of vinegar if needed to balance the flavors.
- Add garnish just before serving: A sprinkle of fresh parsley and flaky sea salt at the end adds color, texture, and a touch of freshness.
👩🏼🍳 How to Make Roasted Baby Carrots with Herbed Vinaigrette
- Step 1: Place the carrots in a large bowl and toss with the oil, salt, and pepper.
- Step 2: Spread the carrots in an even row on a baking pan lined with parchment paper or a silicone matt.
- Step 3: Roast in a 475°F oven for 20 minutes, tossing the carrots in the pan halfway through the cooking time.
- Step 4: Add all of the vinaigrette ingredients to a jar with a lid. Shake vigorously to emulsify.
- Step 5: Toss the warm, roasted carrots with the vinaigrette.
- Step 6: Transfer to a serving dish, garnish with chopped parsley and coarse sea salt, and serve at once!
Expert Tip
For a perfectly balanced vinaigrette, taste and adjust the acidity before tossing with the carrots. The sweetness of roasted carrots can vary, so add an extra splash of vinegar or a touch more mustard if it needs brightness. This quick adjustment ensures every bite has that ideal sweet‑savory harmony.
🍽️ How to Serve
- Serve warm or at room temperature: These carrots are delicious straight from the oven or after resting a bit — perfect for busy holiday meals.
- Drizzle before serving: Give the carrots a final toss or drizzle with any remaining vinaigrette for a glossy, flavorful finish.
- Add a fresh touch: Sprinkle with chopped Italian parsley or a pinch of flaky sea salt just before serving for color and crunch.
- Pair with your centerpiece roast: This side shines next to roast turkey, glazed ham, or tender roast leg of lamb, adding brightness and balance to rich main dishes.
- Make it a colorful spread: Serve alongside other vibrant sides like roasted Brussels sprouts, perfectly mashed potatoes, or a classic cornbread dressing for a beautiful holiday plate.
🙋🏽♂️ Frequently Asked Questions
Yes! You can roast the carrots a few hours in advance, then reheat them just before serving. Add the vinaigrette right before serving to keep the flavors bright and fresh.
Absolutely. Just peel and cut them into evenly sized sticks or coins so they roast evenly. The flavor will be just as delicious.
Make sure to spread the carrots out on the baking sheet with plenty of space between them. Overcrowding traps steam and prevents caramelization.
Yes! They’re delicious at room temperature or even chilled, making them a great make‑ahead side for buffets or potlucks.
Definitely. Just use two baking sheets and rotate them halfway through roasting to ensure even browning.
🔥 Other Amazing Side Dishes
Ready to make a beautiful and delicious side dish that everyone will love? Go for it!
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Roasted Baby Carrots with Herbed Vinaigrette
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Equipment
- Large baking sheet or two medium-sized
- Parchment paper or a silicone mat
Ingredients
- 2 lbs baby carrots
- 4 tablespoon olive oil
- 2 teaspoon Kosher salt
- 2 teaspoon black pepper
For the Vinaigrette and Finishing the Dish
- ¼ cup white wine vinegar
- 2 tablespoon whole grain mustard
- 4 cloves garlic minced
- 1 tablespoon thyme fresh, chopped, or 1 teaspoon dried
- 1 teaspoon rosemary fresh, chopped, or ½ teaspoon dried
- ⅓ cup olive oil
- 2 tablespoon Italian parsley fresh, chopped, for garnish
- coarse sea salt for finishing, optional
Instructions
- Preheat oven to 475°F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, add the carrots and toss them with 4 tablespoon oil, and two heaping teaspoons of salt and pepper, each.2 lbs baby carrots, 4 tablespoon olive oil, 2 teaspoon Kosher salt, 2 teaspoon black pepper
- Spread the carrots in a single layer on the baking sheet. You don't want any carrots to be piled on each other; if so, use two baking sheets.
- Bake for 20 minutes, tossing the carrots with a couple of wooden spoons about halfway through. Once the carrots are tender enough to easily pierce with a sharp knife, they are ready.
- While the carrots are roasting, put together the vinaigrette. In a glass jar (with a tight-fitting lid), add all of the vinaigrette ingredients. Attach the lid and shake the jar vigorously. Or, add all of the ingredients, except the oil, into a glass bowl. Slowly whisk the oil into the bowl until combined and emulsified.¼ cup white wine vinegar, 2 tablespoon whole grain mustard, 4 cloves garlic, 1 tablespoon thyme, 1 teaspoon rosemary, ⅓ cup olive oil
- Place the warm, roasted carrots in a large bowl and pour the vinaigrette over them. Gently toss to fully coat them.
- Transfer the carrots with the vinaigrette onto a serving platter and garnish with chopped Italian parsley and a sprinkling of coarse sea salt. Serve at once.2 tablespoon Italian parsley, coarse sea salt
Notes
- If using full‑size carrots, peel and cut them into evenly sized sticks or slices for even roasting.
- For deeper caramelization, roast the carrots on a preheated baking sheet.
- The vinaigrette can be made up to 2 days ahead and stored in the fridge—just whisk before using.
- Toss the carrots with the vinaigrette while they’re still warm so they absorb maximum flavor.
- Fresh herbs make a big difference, but dried herbs can be used in a pinch (use about one‑third the amount).
- This dish can be served warm, at room temperature, or even chilled—it’s delicious every way.
- Leftovers keep well for up to 3 days in the refrigerator; reheat gently or enjoy cold.
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