These Rosemary Roasted Carrots are simple, healthy, and delicious. Fresh carrots are tossed with olive oil and rosemary, and roasted to perfection. Yum!
Recipes by me, photos by Rikki Snyder.
These delicious roasted carrots make a healthy, simple side dish that's pretty enough to serve for Thanksgiving or Christmas dinner!
Even though I have a food blog, I have to confess that I get overwhelmed when cooking a few things at once. Does that happen to you too, or is it just me?
It seems like the more I have going on in the kitchen, the more likely things are to end up charred and inedible. So when developing recipes for a vegetarian Thanksgiving, I wanted a good mix of dishes that were a little more involved and dishes that required very little time, effort, or thought. These Rosemary Roasted Carrots are one of the latter!
I also decided to add some simple roasted vegetable recipes to our Thanksgiving line-up because I wanted to have some lighter, healthier options in the midst of the stuffing and dessert and mashed potatoes.
Tips, Tricks, & Variations
Use heirloom or rainbow carrots for this recipe if you can find them. While any carrots will work, the beautiful colors will really make this holiday side dish feel special.
If you like things a little spicy, you can add a sprinkle of crushed red pepper flakes, in addition to the rosemary. That's how my husband likes them!
This basic roasted carrot recipe can be used as a base for your own creation too - just experiment with your own favorite spices and herbs. Try whatever is in season near you!
And you love these rosemary roasted carrots, be sure to check out these other delicious recipes:
- 2 bunches of small carrots about 24, peeled
- 1 tbsp olive oil
- 1 tbsp rosemary minced
- salt and pepper
- 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.