These Rosemary Roasted Carrots are everything a simple side dish should be, quick, flavorful, and made with fresh ingredients. My kids love roasted carrots and these and my honey roasted carrots always disappear fast! The rosemary gets crispy in the oven, giving every bite a burst of herby flavor. They're the kind of veggie side that are perfect for both busy weeknights or your Thanksgiving spread.
TL;DR - Rosemary Roasted Carrots Quick Look
- 🧡Why you'll love it: A simple, flavorful roasted carrot recipe that's ready in under 30 minutes.
- 🧂 Ingredients: Just 4 - carrots, olive oil, rosemary, and salt.
- ⏲️ Prep Time: 5 minutes
- 🔥Cook Time: Roast for 25 minutes at 400°F.
- 🥕 Perfect vegetable side dish for Thanksgiving: Along with my sweet potato casserole and charred corn, this roasted carrot recipe makes prepping a big meal easy and delish!
Summarize and save this recipe!
Jump to:
Ingredients You'll Need
- Carrots: Use any type of carrots you like. If you want to leave the tops on, wrap them in foil so they don't burn. Rainbow carrots look beautiful and baby carrots work in a pinch.
- Rosemary: Fresh rosemary is best.
Marni's Tips for Perfect Rosemary Roasted Carrots
- Don't overcrowd the pan: Spread the carrots in a single layer so they roast and caramelize instead of steaming.
- Cut evenly: Keep all carrot pieces roughly the same size (about ½-inch thick) so they cook at the same rate.
- Repurpose the leftovers: Use them in my creamy Carrot Puree for baby food or as a side for dinner.
- Bonus tip: If you love cooking with carrots as much as we do, try them as crispy carrot bacon or in a roasted veggie bowl.
How to make rosemary roasted carrots
Step 1: Line a baking sheet with aluminum foil and preheat oven to 400℉.
Step 2: Wash and peel the carrots. Cut the carrots lengthwise and then again to your desired length, keeping them all about the same size.
Step 3: Spread carrots out on the baking sheet and drizzle with olive oil, rosemary and salt. Use your hands to make sure all the carrots are well coated.
Step 4: Roast for 30-40 minutes, giving the pan a shake around the 20 minute mark to make sure the carrots aren't sticking. When crispy on the edges and fork tender, transfer to a serving dish and enjoy!
Recipe FAQ's
Yes. Use about 1 teaspoon of dried rosemary in place of 1 tablespoon of fresh. Dried herbs can burn quickly, so mix them with the olive oil before roasting to prevent bitterness.
Roast at 400°F for perfectly tender carrots with caramelized edges. Higher heat helps the natural sugars develop flavor without overcooking.
You can roast the carrots up to 3 days in advance. Let them cool, store in an airtight container, and reheat at 350°F for about 10 minutes before serving. They're also great at room temp for meal prep or lunchboxes.
Absolutely! Tossing with flavored butters is an easy way to add extra flavor. Try a using honey butter, garlic butter or even lemon butter (lemon and rosemary are a natural flavor pairing) instead of olive oil for added depth and variety.
More easy roasted vegetable recipes
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
And make sure to sign up for my newsletter and follow along on Instagram, Pinterest, and Facebook for more simple recipes! Remember to tag us on social channels when you make a recipe at #simplegraytshirt! I 💖 seeing what you're up to in the kitchen!
📖 Recipe
4-Ingredient Rosemary Roasted Carrots
Ingredients
- 2 lb Carrots
- 2 TB Olive oil
- 4-5 sprigs Fresh Rosemary (leaves pulled off the stem and chopped)
- ½ TB kosher salt
Instructions
- Line a baking sheet with aluminum foil. Preheat oven to 400℉.
- Wash and peel carrots. Cut the carrots in half lengthwise and then cut into pieces, 3-4" in length. Try to keep the carrots the same size so that they roast at the same rate.
- Spread carrots out on the baking sheet. Drizzle with olive oil, being sure to coat all the carrots, the sprinkle with salt and toss with the rosemary leaves.
- Roast 25-30 minutes. After about 20 minutes, go in and shake pan around to make sure nothing is sticking and carrots are roasting evenly.
Notes
- Don't overcrowd the pan: Spread the carrots in a single layer so they roast and caramelize instead of steaming.
- Cut evenly: Keep all carrot pieces roughly the same size (about ½-inch thick) so they cook at the same rate.
- Reheat Leftovers: I suggest reheating this at about 325℉ for about 10 minutes to help them crisp up again.
Marni Katz says
These carrots are not only delish but are really pretty on the table too.