Rosemary Roasted Carrots

from Oh My Veggies

A healthy, simple Thanksgiving side dish. Use heirloom or rainbow carrots for this recipe if you can find them.

Print Pin Save

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: -8 servings

Equipment

Baking tray

Ingredients
US Customary - Metric

2 bunches of small carrots, about 24, peeled
1 tablespoon olive oil
1 tablespoon rosemary, minced
salt and 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

If you want to leave the tops of the carrots on, loosely wrap them in foil before baking so they don't burn in the oven.

Nutrition (estimated per serving)

Calories: 30kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 14mgPotassium: 68mgFiber: 1gSugar: 1gVitamin A: 3407IUVitamin C: 1mgCalcium: 11mgIron: 1mg

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: carrots side dish, roasted carrots, Rosemary Roasted Carrots

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!