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.
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.
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Notes
Notes: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:Store any leftover roasted carrots in an airtight container in the refrigerator 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.