These roasted rosemary carrots have a lovely sweet flavor. They will be a nice addition to your Thanksgiving menu.
They make a great side dish for your favorite protein and I also love to add roasted carrots to salads for a warm autumn lunch choice.
Roasting any vegetable brings out its lovely sweetness and these carrots are no exception. Once you have had roasted carrots you will not want boiled ones again!
Roasted Rosemary Carrots with Olive Oil
Roasting vegetables is, in my opinion, the very best way to cook them.Cooking them ;in a very hot oven gives them a lovely caramelized exterior which brings out their innate sweetness and flavor.
But it also keeps the inside of the vegetables moist and tender.
Most vegetables can be roasted. Most root vegetables which have a tendency to be slightly tart are especially great for this cooking method.
But carrots are the ultimate in sweet vegetables to start with so they are perfect cooked this way.
This recipe is simple as can be. Just combine the rosemary with the olive oil and coat the carrots with the mixture and roast them.
The carrots are sweet and end up with a slight char to them which gives them a great texture. Try some today!
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- 24 small carrots, peeled
- 1 tbsp. olive oil
- 1 tbsp. minced rosemary
- 1/2 tsp Kosher salt
- dash of cracked black pepper
- Preheat oven to 400 degrees.
- Toss carrots with the olive oil and place on a greased and rimmed baking sheet.
- Sprinkle with rosemary, salt & pepper and mix well to coat.
- Roast for 20-25 minutes or until tender.
Amount Per Serving: Calories: 86Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 301mgCarbohydrates: 15gFiber: 6gSugar: 6gProtein: 1g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.