We are big fans of roasting vegetables here at To Taste. Roasting brings out the natural sweetness in vegetables, making them even more delicious, which is especially great for picky eaters! This rosemary roasted carrots recipe is a quick and easy side dish that can help bring more color to your table!
Three Must-Know Cooking Skills
Before cooking, learn how to:
Culinary Tips for the Best Roasted Carrots
Mixing the oil with the herbs and spices before adding the carrots makes for more even flavor distribution.
When chopping the rosemary, be sure to use the spine of your knife to drag the rosemary back into a pile. This will help keep your knife sharp for longer.
Some baby carrots have a lot of water packaged with them. If this is the case, drain excess water, then use a dish towel to pat the carrots mostly dry. Moisture is the enemy of browning, so for crisp roasted carrots, this is an important step!
Don’t overcrowd the pan! Overcrowding causes steaming – also not great when trying to make golden roasted carrots! This recipe fits on a standard baking sheet, but if you increase the recipe, be sure to use another baking sheet.
To learn more about how to roast vegetables, check out our roasting vegetables article!
- Canola Oil: substitute avocado or extra virgin olive oil.
- Fresh Rosemary: substitute 1 teaspoon dried rosemary, but note that the flavor won’t be as strong.
- Baby Carrots: substitute regular carrots, either sliced, julienned (sticks), or whole. If roasting whole carrots, cooking time may increase; check for doneness at 20 minutes, then increase time as needed. Substitute sliced or julienned (sticks) parsnips for a roasted parsnip variation.
To make roasted carrots with rosemary and thyme, add 1 teaspoon fresh chopped thyme with the herbs.
To make garlic rosemary roasted carrots, add ¼ teaspoon garlic powder in with the spices.
We love buying our spices from The Spice House. Click on the picture below to view & try out hundreds of flavorful spices and herbs!
Some people use a touch of honey to make honey roasted carrots, but we think that the caramelization process makes the carrots sweet enough! However, you are welcome to add a teaspoon of honey to the oil and spice mixture if this suits your taste preferences!
You can also make rosemary roasted potatoes with this same recipe; substitute baby potatoes or diced potato cubes and cook until fork tender.
Equipment Recommendations for the Roasted Carrots Recipe
You just need a few kitchen essentials for this recipe:
Health Benefits of Roasted Carrots with Rosemary
Most Americans don’t get enough vegetables in their diets. Did you know that half of your plate should be fruits and vegetables? These roasted carrots can be a healthy vegetable side dish for any lunch or dinner. The featured ingredients in this simple recipe are rosemary and carrots.
Rosemary is an herb that is consumed in some of the world’s healthiest populations. This aromatic herb contains polyphenols that may promote cognitive, vascular, and hepatic health. Additionally, rosemary may have beneficial effects on blood sugar control, cancer prevention, and oxidative stress. (1)
You’ve probably heard that carrots are good for vision, and while they won’t keep you from needing glasses, they may help prevent night blindness. Carrots contain fiber, vitamins, and phytochemicals that have beneficial effects on immune function, healthy skin, vascular function, cancer prevention, and more. Choose different colors of carrots – orange, purple, and yellow – for an even broader range of benefits. For best nutrition, consume carrots with a fat source (such as a heart-healthy oil) to improve bioavailability of some phytochemicals. (2)
How to Serve Roasted Carrots
Allow carrots to cool, then store in an airtight container. Roasted carrots will last for up to 1 week in the refrigerator, but they will definitely lose some crispness as they sit! Reheat in the oven for best texture.
Want more plant-forward side dish recipes?
Try out these flavorful favorites!
Rosemary Roasted Carrots
- 1 Tablespoon canola or avocado oil
- 1 teaspoon fresh chopped rosemary
- ⅛ teaspoon kosher salt
- Dash black pepper
- 1 pound baby carrots
- 1 Tablespoon lemon juice
- Preheat oven to 425ºF.
- Combine oil, rosemary, salt, and pepper in a large bowl. Add baby carrots and toss to coat.
- Place carrots on a sheet pan. Use a large enough pan to ensure a single layer, with space in between carrots. Overcrowding will cause the carrots to steam rather than roast.
- Roast for 20-25 minutes or until edges are brown and carrots are fork tender.
- Sprinkle with lemon juice before serving. Enjoy!