Rosemary Roasted Carrots

a fork with two chunks of carrot on it and a little rosemary sprig

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. 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.

4.96 from 48 votes

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Prep Time 10

Cook Time 35

Total Time 45

Course Side

Cuisine Modern Australian

Servings

Calories 111 kcal

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 rosemary
2 tablespoon olive oil
Add the carrots, salt, and pepper, then use your hands to toss the carrots to coat them in the oil.
12 carrots
1 teaspoon salt
½ 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.

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Nutrition

Nutrition is per serving

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