Description
Roasted Carrots with Rosemary and Garlic is a flavorful side dish that complements any meal. This recipe highlights the natural sweetness of carrots, enhanced by herbs.
Ingredients
Scale
- 1 ½ pounds carrots peeled and trimmed
- 2 tablespoons olive oil
- 4 cloves garlic peeled
- 2 teaspoons fresh rosemary chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon honey or maple syrup optional
- ½ teaspoon lemon zest optional
- 1 tablespoon fresh parsley chopped optional
Instructions
- Preheat oven to 400°F (200°C).
- Wash, peel, and trim the carrots, slicing evenly if thick.
- In a bowl, toss carrots with olive oil, salt, pepper, and rosemary.
- Spread carrots in a single layer on a lined baking sheet.
- Roast for 15 minutes.
- Remove tray, add garlic and optional honey or maple syrup, then toss.
- Return to oven and roast another 10–15 minutes, turning halfway.
- Remove once tender and caramelized.
- Garnish with lemon zest and parsley, then serve warm.
Notes
- This dish pairs well with meats and can be served at any occasion.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Roasted Carrots, Rosemary, Garlic, Side Dish