Rosemary Roasted Carrots
This Rosemary Roasted Carrots recipe is SO EASY! Tender, caramelized carrots infused with fresh rosemary and olive oil—perfect as a flavorful, healthy side dish.
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
Ingredients
- 1 pound carrots peeled and cut into sticks
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary chopped
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) to prepare for roasting the carrots.
- Peel the carrots and cut them into evenly sized sticks, about 3 to 4 inches long and half an inch thick, to ensure even cooking.
- Place the carrot sticks in a large mixing bowl. Drizzle olive oil over them, then sprinkle chopped rosemary, salt, and black pepper. Toss well to coat each piece evenly.
- Spread the carrots out in a single layer on a baking sheet, making sure they are not crowded to allow proper roasting.
- Roast the carrots in the oven for 25-30 minutes, tossing or flipping halfway through for even roasting, until tender and golden brown on the edges.
- Transfer the roasted carrots to a serving dish, adjust seasoning if needed, and enjoy warm or at room temperature.
Notes
- Cut carrots evenly to ensure uniform roasting and avoid uneven cooking.
- Do not overcrowd the baking sheet to prevent steaming and achieve caramelization.
- Toss carrots halfway through roasting for even browning on all sides.
- Store leftovers in an airtight container in the fridge for up to 4 days and reheat in the oven for best texture.
- For a sweet twist, add maple syrup or honey during the last 5 minutes of roasting.