Rosemary Roasted Carrots

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.

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.

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.

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.

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:

• Chicken and Gravy
• Rolled Stuffed Turkey Breast
• Lamb Porterhouse
• Moms Meatloaf
• Cheesy Chicken Breasts