These Rosemary Roasted Carrots are a simple yet seriously delicious side dish that takes minimal effort! Just toss the carrots with a few simple ingredients, pop them in the oven, and let the magic happen.
There's something magical that happens when vegs hit the oven! And these carrot batons with a sprinkle of fresh rosemary are no exception. It's like they get a flavor makeover and come out all caramelized and irresistible.
Whether you're looking for a crowd-pleasing side dish or a tasty way to eat your veggies, these Rosemary Roasted Carrots have got you covered.
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Carrots: I use regular grocery store carrots and cut them into long chunks. But you can use baby carrots or heritage carrots. You need around 750g/1.6lb of carrots.
Rosemary: Fresh rosemary is essential here; dried rosemary will burn and not flavor the carrots.
Maple syrup: This adds a beautiful sweetness and helps the carrots to caramelize. Use a good quality real syrup rather than an imitation syrup. You could substitute honey if you wish.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- After stripping the rosemary from the stem, squeeze them in your hands to bend the leaves. This helps them to release their natural oils when they cook. Cutting the leaves will make them smaller and more likely to burn.
- Cutting the carrots on the diagonal makes them look pretty and gives you some thinner parts that will provide you with delicious caramelized edges.
- You want the carrots to all be about the same size. If you have extra large carrots, you can cut them into quarters.
- Don't add the maple syrup at the beginning of cooking; it will burn. Add it for the last 5 minutes, so it has time to thicken and coat the carrots.
Why You'll Love These Rosemary Roasted Carrots
- It takes minimal effort.
- It takes a cheap vegetable and turns it into something special.
- Kids love the sweetness and eat more.
- It goes with so many different meals, whether that is a midweek dinner or a holiday feast.
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Recipe Adaptions
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Add parsnips: Cut some parsnips like the carrots and roast them all together in the same dish.
- Add some spice: Sprinkle the carrots with red pepper flakes or a little cayenne pepper for extra heat.
- Swap the herb: You can swap the rosemary for thyme or sage.
- Add nuts: Sprinkle the finished dish with toasted pine nuts or pecans.
- Make them lunch: Add some crumbled goat's cheese or ricotta to the top of the carrots and serve them with crusty bread as an easy lunch idea.
Serving Suggestions
These carrots will enhance just about any meal. They could be a side for a simple pasta or part of a roast. The following dishes all work well with a carrot side dish:
Enjoy x
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Get the Recipe
Rosemary Roasted Carrots
Ingredients
- 12 carrots peeled
- 4 sprigs rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon olive oil
- 2 tablespoon maple syrup
Instructions
- Preheat the oven to 390ºF/200°C.
- Cut the carrots diagonally into 2"/5cm lengths, then cut thicker chunks in half so you end up with carrots all roughly the same size.12 carrots
- Strip the leaves from the rosemary and add them to a roasting tin with the oil.4 sprigs rosemary2 tablespoon olive oil
- Add the carrots, salt, and pepper, then use your hands to toss the carrots to coat them in the oil.12 carrots1 teaspoon salt½ teaspoon pepper
- Roast for 30 minutes or until tender when pierced with a knife.
- Drizzle over the maple syrup and return the carrots to the oven for 5 minutes more until they are sticky and have a slight char on the edges.2 tablespoon maple syrup
- Serve immediately with extra rosemary if you wish.
Nutrition
Nutrition is per serving
Kylie says
I love to make roasted carrots! I never would have thought to do maple syrup with rosemary, but it was a delicious combination! We made these with grilled steaks and mashed potatoes, and will be making them again!
Erika says
I already had all these ingredients on hand so I had to try this recipe. So easy and delicious! I used baby carrots -yum! I love the sweet glaze on these with the herby taste from the rosemary. Adding this to my holiday menu!