These rosemary roasted carrots are such a great side for dinner. Rosemary brings out the best flavors in the carrots and I just love roasted carrots. Put it on the side of a nice chicken or steak dinner, or really anything you want! Don’t forget to leave a review and let me know what you think!
I love a delicious roasted vegetable side, especially in fall/winter. If you're looking for other warm veggie dishes, check out my warm brussels sprout salad or my sesame ginger bok choy.
What ingredients do I need to make this recipe?
- Carrots
- Fresh rosemary
- Olive oil
- Garlic powder
- Salt
- Pepper
Why You’ll Love Rosemary Roasted Carrots
- Flavorful & Aromatic: The combination of fresh rosemary and roasted carrots creates a savory, herb-infused dish that's both comforting and sophisticated.
- Healthy & Nutritious: Carrots are packed with vitamins and fiber, making this dish a healthy addition to your diet.
- Quick & Easy: With only a few simple ingredients and minimal prep, you can have this dish ready in under 40 minutes.
- Versatile Side Dish: Rosemary roasted carrots pair well with almost any main course—whether you're serving them with roast chicken, grilled steak, or a plant-based meal, they complement a wide variety of flavors.
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Rosemary Roasted Carrots
These roasted carrots are the perfect side for a dinner. The recipe is simple and delicious!
Ingredients
- 1 lb carrots
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400F
- Peel the carrots and drizzle with olive oil. Toss to coat.
- Sprinkle with rosemary, garlic powder, salt, and pepper.
- Lay out carrots on a baking sheet, not touching.
- Cook until you can easily pierce the carrots with a fork (about 30-40 min) and serve!
Tried this recipe?Let us know how it was!
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