Roasted Baby Carrots with Herbed Vinaigrette

A close-up view of an oval white platter filled with roasted baby carrots with herb vinaigrette and topped with chopped Italian parsley.

Roasted Baby Carrots with Herbed Vinaigrette

Course: Side Dish

Cuisine: American / French

Servings:

Calories: 190kcal

These Roasted Baby Carrots with Herbed Vinaigrette are tender, caramelized, and bursting with fresh flavor. A simple herb‑infused vinaigrette adds brightness and elegance, making this an easy yet impressive side dish for any holiday or special meal.

Print Recipe

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

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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.

Nutrition