4-Ingredient Rosemary Roasted Carrots
These rosemary roasted carrots are the easiest side dish to add a pop of color and flavor to your table. Toss fresh carrots with olive oil and rosemary then roast until tender and caramelized. They’re simple enough for weeknights but feel special enough for holidays.
Servings: 8 servings as a side dish
Calories: 77kcal
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.
Nutrition
Calories: 77kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 514mg | Potassium: 363mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18946IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 0.4mg
