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 nutritious root vegetable, meaning the edible part grows underground. Their natural sweetness and robust texture make them ideal for roasting, which enhances their flavor and caramelizes their sugars. You can easily incorporate carrots into soups and stews, or enjoy them as a delicious stand-alone dish.
Colorful Roasted Carrots
Carrots are available in an array of colors beyond just orange, including red, purple, magenta, white, and yellow. You may notice subtle taste differences among these varieties; some are milder, while others are noticeably sweeter. Interestingly, the ancestor of modern carrots is Queen Anne’s lace, commonly known as wild carrot. Through cultivation, carrots have developed into the vibrant colors we enjoy today.
Baby Roasted Carrots
For this side dish, you can use baby-cut carrots if you prefer. However, I recommend using colored baby carrots for their aesthetic.
Difference Between Baby-Cut and Baby Carrots
Baby-cut carrots differ from baby carrots because producers start with large, less-than-perfect carrots, which they shave and shape to create miniature versions. In contrast, farmers harvest baby carrots while they are still small, before they reach maturity.
Large Carrots
You can also use large orange carrots 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
- Preheat the oven to 425°F.
- Place the washed and peeled carrots into a bowl with the olive oil. Toss to coat. Add the salt, pepper, and rosemary and toss.
- Add the carrots in one layer to a large baking dish or large, shallow baking pan.
- Bake for 20-30 minutes or until fork tender.