These delicious roasted rosemary carrots are a quick side dish using baby carrots that are coated with olive oil, garlic, brown sugar, cumin, black pepper, and of course - fresh rosemary!
Why These Are Amazing
Let me count the ways! Using baby carrots saves you the hassle of peeling or chopping full-sized carrots. Just give them a rinse, pat them dry (make sure they are dry so they roast instead of steam when in the oven) and season 'em up!
These roasted rosemary carrots become tender and the brown sugar slightly caramelizes during the roasting process. The bit of sugar brings out the natural sweetness in the carrots combined with the savory flavors of fresh rosemary, cumin, onion, garlic, salt, and pepper! What's not to love?
How Long Does It Take To Roast Baby Carrots?
You can have these on the table in about 30 minutes (not including time to preheat your oven, of course). It only takes minutes to mix up the seasoning, toss them with the carrots, and pop them into the oven for 20-30 minutes. Because ovens vary wildly, I recommend checking the carrots after 20 minutes for doneness. Poke them with a fork - if they are nice and tender, they are done!
What Ingredients Do I Need?
- Baby Carrots - use regular or organic. A 1-pound bag works perfectly. Give them a rinse and make sure they are totally dry before adding the seasonings. If they are wet, they will steam instead of roast in the oven.
- Olive Oil - 1 tablespoon will be plenty.
- Fresh Garlic - I used one clove, peeled and minced. You can also use ¼ tsp garlic powder.
- Fresh Rosemary - Discard the stems and mince the leaves until you have 1 teaspoon. You can also use ½ tsp of dried rosemary of ¼ tsp of powdered.
- Brown Sugar - You only need 2 tsp to bring out the natural sweetness of the carrots.
- Onion Powder - Just ¼ tsp.
- Ground Cumin - Again, just a bit. ¼ tsp will do ya fine.
- Salt and Pepper - A few shakes of each to finish things off.
Is It Okay If I don't Use Fresh Rosemary?
Yes, don't sweat it. While fresh rosemary is in a league all by itself when it comes to the flavor and aroma that it adds to dishes, it's perfectly fine to reach for your spice cabinet instead when making roasted rosemary carrots. As indicated above, you can use ½ tsp of dried rosemary (it looks like whole rosemary leaves) or ¼ tsp if you are using the powdered variety.
Can I Use Regular Carrots Instead?
Sure! You can make roasted rosemary carrots using a pound of full-sized carrots. Just cut off the end, then scrub and/or peel them. If they are skinny carrots, you can leave them whole. If they are thick, cut them in half horizontally and then cut each piece lengthwise before adding seasonings. Follow the rest of the recipe as indicated.
Can This Recipe Be Doubled?
Sure can! Just make sure you use a bigger baking sheet!Print
Roasted Rosemary Carrots
- Total Time: 30 mins
- Yield: 4 servings 1x
A delicious and simple side dish! Baby carrots are coated with olive oil, fresh rosemary, and other spices, then roasted until tender and caramelized.
- 1 lb baby carrots, rinsed and patted dry
- 1 TBS olive oil
- 2 tsp brown sugar
- 1 garlic clove, peeled and minced
- 1 tsp fresh rosemary, stemmed and minced (or ½ tsp dried or ¼ tsp powdered)
- ¼ tsp onion powder
- ¼ tsp ground cumin
- Sea salt and black pepper (a few shakes of each)
- Preheat oven to 425F.
- In a small bowl, mix together olive oil with all remaining ingredients.
- Place carrots onto a baking sheet, keeping them piled together. Pour the olive oil mixture on top and use clean hands to mix until carrots are thoroughly coated. Spread the carrots out on the baking sheet.
- Roast on center rack of oven for 20-30 minutes (check after 20) until carrots are tender. If the carrots appear dry after roasting, brush lightly with additional olive oil to add shine.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Oven
- Serving Size: ¼ of recipe
- Calories: 70
- Sugar: 5.5g
- Sodium: 236mg
- Fat: 3.7g
- Saturated Fat: 0.6g
- Carbohydrates: 9.8g
- Fiber: 3.4g
- Protein: 0.8g
- Cholesterol: 0mg
Keywords: side dish, roasted vegetables, carrots
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