Description
Roasted Carrots with Rosemary and Garlic is an easy oven roasted carrot side dish made with fresh carrots, garlic, rosemary, olive oil, and simple seasonings for a tender, flavorful vegetable recipe perfect for weeknight dinners, holiday meals, and elegant family gatherings.
Ingredients
2 pounds carrots
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon honey, optional
1 tablespoon chopped parsley, optional
Instructions
1. Preheat the oven to 425°F and line a large baking sheet with parchment paper if desired for easier cleanup.
2. Peel the carrots and cut them into evenly sized sticks or thick diagonal slices so they roast at the same rate.
3. Place the carrots on the baking sheet and add the olive oil, minced garlic, chopped rosemary, salt, black pepper, and honey if using.
4. Toss everything well until the carrots are evenly coated, then spread them into a single layer.
5. Roast for 25 to 30 minutes, stirring once halfway through, until the carrots are tender and lightly caramelized around the edges.
6. Transfer to a serving dish, sprinkle with chopped parsley if using, and serve warm.
Notes
Roast the carrots in a single layer so they brown properly instead of steaming.
Cut the carrots into similar sizes so they cook evenly from edge to center.
Add the garlic after coating with oil so it roasts gently and does not burn too quickly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 128
- Sugar: 8g
- Sodium: 382mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg