Rosemary Roasted Carrots
User Reviews
5
Rosemary Roasted Carrots
Description
This recipe calls for peeling small bunches of carrots and tossing them with olive oil, minced rosemary, salt, and black pepper before roasting in a hot oven at 400°F. Roasting takes 20 to 25 minutes until the carrots are tender but not mushy. The rosemary provides a fragrant herbal note that complements the natural sweetness of the carrots while the olive oil adds richness.
These rosemary roasted carrots make a simple side dish suitable for a range of meals. Their easy preparation and clean seasoning highlight the vegetable’s flavor without overwhelming it.
For variation, carrot tops can be left on and loosely wrapped in foil to protect them from burning during roasting.
Ingredients
- 2 carrot about 24, peeled, bunches of small
- 1 tbsp olive oil
- 1 tbsp rosemary minced
- salt
- black pepper
Instructions
- Preheat oven to 400°F.
- Toss the carrots with olive oil on a rimmed baking sheet. Sprinkle with rosemary, salt & pepper.
- Bake 20–25 minutes or until tender.
Notes
- To prevent burning, loosely wrap the carrot tops in foil if you choose to leave them on before roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Calories | 30kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 14mg | 1% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3407IU | 68% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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