Rosemary Roasted Carrots

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Rosemary Roasted Carrots

CLEAN sides!

Serves 4

Roasting once again takes this vegetable to the next level!  This is one of my favorite Autumn & Winter side dishes.

Heat oven to 425 degrees f


  • 1 1/2 lbs carrots peeled & cut into even pieces
  • 2 Tbs extra virgin olive oil, melted coconut oil, or avocado oil
  • Sea Salt & Fresh Ground Pepper to taste
  • 3-4 fresh Rosemary sprigs


Toss carrots with the oil, salt & pepper.

Arrange evenly on foil or parchment lined large rimmed flat sheet pan. Place fresh rosemary amongst the carrots.

Cover pan tightly with another sheet of foil and bake for 20 minutes.

Remove foil, flip carrots.

Continue to roast, uncovered, an additional 20-30 minutes until lightly browned.



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