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Roasted Carrots with Rosemary

Roasted Carrots with Rosemary

Easy-to-make roasted carrots with rosemary leaves
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 125 kcal

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.

Notes

Seasoning

Use more or less rosemary to suit your taste.  Salt and pepper amounts can be adjusted too.

Carrots

Two pounds of carrots equals about 10-12 full-size carrots.
Use fresh carrots for the best taste.
 

Nutrition

Calories: 125kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 492mgPotassium: 488mgFiber: 4gSugar: 7gVitamin A: 25270IUVitamin C: 9mgCalcium: 55mgIron: 1mg
Keyword oven roasted carrots with rosemary, roasted baby carrots, roasted carrots, roasted carrots with rosemary, rosemary carrots, rosemary roasted carrots
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