Easy Oven Roasted Rosemary Carrots
If you’re looking for an easy side dish that’s bursting with flavor and perfect for any meal, Rosemary Roasted Carrots are the answer. This carrot recipe is ideal for holiday dinners, weeknight dinners, and everything in between. Using fresh rosemary, these roasted carrots are sure to become a favorite at your dinner table.
Just like my Cumin Roasted Sweet Potatoes or my Dairy Free Root Vegetable Mash, this dish is healthy, naturally whole 30 compliant and verastile to many diets. Though you will enjoy this dish as is, you can also add crumbled feta on top or a drizzle of honey. I made this for one of my meal prep clients and the family raved about it!
Why You’ll Love These Rosemary Carrots
- Roasting carrots with fresh rosemary brings out their natural sweetness and adds a wonderful aroma that fills your kitchen.
- Whether you’re preparing a simple weeknight dinner like my Whole 30 Sheet Pan Chicken Thighs or meal prepping, this delicious side dish is quick to make and pairs well with a variety of main courses such as my Bison Meatloaf. Plus, it’s a nutritious way to incorporate more vegetables into your diet.
- This rosemary roasted carrots recipe is not only delicious but also packed with nutrients. Carrots are known for their high vitamin A content, which is great for eye health.
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Ingredients You’ll Need To make these flavorful Rosemary Roasted Carrots
- Fresh carrots. Use whole carrots and peel them . Rainbow carrots work too and just as delicious!
- Extra virgins olive oil.
- Fresh rosemary. Dried rosemary works but fresh is best.
- Kosher salt.
- Black pepper.
How to Make
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
Step 2: Prepare the Carrots
- Peel carrots and Slice: If you’re using whole carrots or medium carrots, peel them and slice them into a uniform size. The thickness of your carrots will affect the roasting time, so try to keep them similar in size for even cooking.
Step 3: Roast the Carrots
- Arrange on Baking Sheet and Season: Place carrots on the sheet pan. Drizzle the olive oil and season with salt and pepper. Add the chopped rosemary and toss to coat. Place the seasoned carrots in a single layer on the prepared baking sheet.
- Roast: Roast the carrots in the preheated oven for 25-35 minutes, or until they are tender and caramelized. The exact time will depend on the size and thickness of your carrots.
- Stir Occasionally: To ensure even roasting, stir the carrots halfway through the cooking time.
Step 4: Serving Rosemary Carrots
- Garnish and Serve: Remove the carrots from the oven and transfer them to a serving dish. Garnish with additional fresh rosemary if desired.
- Enjoy: These rosemary roasted carrots are the perfect complement to any main course, from Greek Yogurt Chicken to Simple Baked Salmon. They also make a great addition to your holiday meal spread.
Tips for the Best Flavor
- Use Fresh Herbs: Fresh rosemary gives the best flavor, but if you’re in a pinch, dried rosemary can be used as well. Make sure the dried rosemary is fresh and not expired.
- Add Sweetness: Sprinkle brown sugar or drizzle maple syrup or honey over the top.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Try Other Herbs: Add fresh garlic or garlic powder, thyme, or sage.
Storage and Reheating Rosemary Carrots
Store any leftover roasted carrots in an airtight container in the refrigerator. They will keep well for up to 3-4 days. Reheat in the microwave for one minute or the oven at 350°F for 10-15 minutes, or until warmed through.
Rosemary roasted carrots are a simple and vibrant and are the perfect side dish. They’re a delicious way to enjoy root vegetables and a great addition to your repertoire of carrot recipes. Whether you’re serving them for a special holiday meal or a casual weeknight dinner, these carrots are sure to impress.
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Easy Oven Roasted Rosemary Carrots
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Ingredients
- 8 large carrots peeled and cut
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh rosemary
- kosher salt
- black pepper
Instructions
- Preheat the oven to 400 degrees F. Peel the carrots and cut them at a diagonal. Place them on a lined baking sheet with parchment paper.
- Season with salt and pepper and then drizzle the olive oil. Mix to combine well.
- Add chopped rosemary on top and mix in.
- Place in the oven for about 20-25 minutes or until the carrots are golden and have a soft texture. Let cool for a few minutes and enjoy.
Video
Notes
- Use Fresh Herbs: Fresh rosemary gives the best flavor, but if you’re in a pinch, dried rosemary can be used as well. Make sure the dried rosemary is fresh and not expired.
- Add Sweetness: Sprinkle brown sugar or drizzle maple syrup or honey over the top.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Try Other Herbs: Add fresh garlic or garlic powder, thyme, or sage.
Nutrition
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