Roasted Carrots with Rosemary
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.
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.
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