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Plate of roasted carrots with rosemary and garlic, garnished and ready to serve

Roasted Carrots with Rosemary and Garlic

A classic side dish that combines sweet, caramelized carrots with earthy rosemary and garlic for a flavorful delight.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 1 pound Carrots Opt for organic, locally sourced carrots if possible.
  • 2 tablespoons Fresh rosemary, chopped Freshly plucked for best flavor.
  • 4 cloves Garlic, minced
  • 2 tablespoons Olive oil Use a high-quality extra virgin olive oil.
  • 1 teaspoon Salt Enhances natural flavors.
  • 1/2 teaspoon Pepper

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Peel and cut the carrots into even-sized pieces, aiming for about 1-inch chunks.
  3. In a large bowl, toss the carrots with olive oil, chopped rosemary, minced garlic, salt, and pepper.
  4. Spread the carrots on a baking sheet in a single layer.
Cooking
  1. Roast for about 25-30 minutes, stirring halfway through, until tender and golden brown.
  2. Serve warm as a side dish.

Notes

For added nutrition, consider sprinkling pumpkin or sunflower seeds over the top after roasting and squeezing fresh lemon juice before serving. Pair with grilled meats or a hearty grain salad.