Try making roasted carrots with rosemary for a savory side dish that guests love. This easy-to-make side takes little prep work and turns out great every time!
Root Vegetables
Carrots are a root vegetable, meaning the part you eat is grown underground. They contain many minerals, antioxidants, and vitamins such as A and B. They are low in calories and high in nutrition. It is easy to incorporate carrots into soups and stews or make them stand-alone as a dish.
Colorful Roasted Carrots
Carrots come in colors other than orange. You can buy them in red, purple, magenta, white, and yellow. You might notice a slight taste difference between the different colors. Some are milder tasting, and some sweeter. Interestingly, their ancestor is Queen Anne’s lace, which is known as a wild carrot. Over time, they were cultivated into the colors we have today.
Baby Roasted Carrots
You can use baby-cut carrots for this side dish. Baby-cut carrots are different from baby carrots because they start as large and less-than-perfect carrots that have been shaved and shaped to look like miniature carrots. In contrast, baby carrots are small carrots harvested before they reach maturity.
Large Carrots
Large orange carrots can be used for this recipe. Slice them into smaller pieces, all about the same size, to ensure they cook in the same amount of time. Large, thick carrots will take longer to cook.
How to Make Roasted Carrots
This recipe for roasted carrots has a small ingredient list: carrots, olive oil, rosemary, salt, and pepper. You can use fresh or dried rosemary. You can also omit the rosemary and still have a delicious side dish. Follow these steps:
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Roasted Carrots with Rosemary
Ingredients
- 2 pounds carrots, washed and peeled (slice the carrots lengthwise into halves if large)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon rosemary leaves (may use dried rosemary)
Instructions
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Preheat the oven to 425 degrees F.
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Place the washed and peeled carrots into a bowl with the olive oil. Toss to coat. Add the salt, pepper, and rosemary and toss.
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Add the carrots in one layer to a large baking dish or large, shallow baking pan.
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Bake for 20-30 minutes or until fork tender.