A simple side dish that never disappoints

Some of the best side dishes are also the simplest, and these Roasted Carrots with Rosemary are a perfect example. This is a recipe that I come back to again and again because it’s easy, dependable, and absolutely delicious.

The carrots roast in the oven while the rest of the meal comes together, which means less time in the kitchen and more time with your guests. As they roast, the carrots caramelize beautifully, bringing out their natural sweetness. The rosemary adds a warm, savory flavor and fills the kitchen with the most wonderful aroma.

I love how elegant this dish looks when it comes to the table. The carrots develop a rich color in the oven, making them feel just as appropriate for a holiday meal as they are for a simple weeknight dinner. They pair well with almost anything, such as Easy Roasted Turkey or Pork Tenderloin with Garlic Gravy.

Roasted Carrots with Rosemary

Lisa Funsch

Roasted Carrots with Rosemary are simple to prepare yet incredibly flavorful. Roasting at high heat brings out the carrots’ natural sweetness while dried rosemary adds a warm, aromatic finish. This easy side dish looks beautiful on the table and pairs effortlessly with just about everything.

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Prep Time 10

Cook Time 30

Course Side Dish

Cuisine American

Servings servings

Ingredients

1.5 pounds whole carrots, (approximately 12 medium carrots)
1 tbsp extra virgin olive oil
1 tsp dried rosemary
salt, to taste
black pepper, to taste

Instructions

Preheat oven to 400℉.
Wash and peel carrots. Remove green tops, if present.
Cut larger carrots in half lengthwise so that all are similar in size.
In a flat dish, mix together carrots, extra virgin olive oil, and rosemary. Season generously with salt and pepper. Mix well so that seasonings coat the carrots.
Arrange the carrots on a parchment lined baking sheet, taking care to allow space in between each one.
Roast in a 400℉ oven for 30-35 minutes until tender when pierced with a fork. Turn carrots once halfway through cooking to encourage even roasting.

Notes

I prefer organic carrots for this recipe. However, any type will be delicious.
Be sure to preheat oven before cooking. High heat is necessary for proper roasting.
Do not place carrots too close together on the baking sheet. If you are doubling the recipe, you may need to use 2 baking sheets.

Keyword carrots, Roasted vegetable, vegetable side dish

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How to Make Roasted Carrots with Rosemary

These step-by-step photos show just how easy it is to prepare and roast the carrots, from seasoning them with rosemary to achieving perfectly caramelized edges in the oven.

Peeling a carrot. — Preheat oven to 400 degrees F. Wash and peel the carrots. Remove green carrot tops if they are present.

Adding the rosemary and olive oil to the carrots. — Mix the carrots with olive oil, rosemary, salt and pepper.

Seasoned carrots on a parchment-lined baking sheet ready to go into the oven. — Place seasoned carrots onto a parchment-lined baking sheet, taking care to space them apart. Roast at 400 degrees F for 30-35 minutes, until tender.

Roasted Carrots with Rosemary served on a white oval platter — Roasted Carrots with Rosemary is an easy side dish that pairs well with just about any main course.

If you try this recipe at home, I would love to hear how it turns out! Send me a message, or tag me on Instagram and Facebook@modernclassichost.

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Elegant and Easy Side Dish: Roasted Carrots with Rosemary