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Garlic Rosemary Roasted Carrots

These carrots are the perfect side dish for any meal. So colorful and full of flavor, everyone will love them!

Course: Side
Cuisine: American
Keyword: Carrots, Roasted Veggies
Author: Kami | NoBiggie.net
  • 1 pound carrots peeled, washed and leafy ends trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh rosemary leaves chopped fine
  • 1 teaspoon garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • small handful fresh flat leaf parsley minced
  1. Preheat oven to 400.
  2. In a small sauce pan heat olive oil with rosemary and garlic over medium heat. Cook while stirring and shaking the pan constantly, until the garlic begins to turn golden, about 3 minutes. Immediately strain oil through a fine mesh strainer. Set the garlic and rosemary aside to be used later in this recipe.
  3. On a sheet pan covered with foil lay all the carrots out on the pan. Drizzle the fragrant infused oil all over the carrots and give the carrots a toss in the oil until completely coated. Sprinkle with salt and pepper.
  4. Roast carrots at 400 for 40 minutes. About midway during the cooking time rotate the carrots for even cooking.
  5. Once out of the oven sprinkle and toss the carrots with the garlic rosemary mixture. Garnish with a sprinkle of minced fresh parsley leaves. Serve warm.
Recipe Notes

Notes: Cooking the garlic and rosemary with this method ensures that they will not burn during the roasting process.