Carrots tossed with fresh rosemary, olive oil and sea salt; then roasted until golden are a deliciously flavorful, quick and easy vegetable side dish.
Raise your hand if you love carrots as much as we do? There is something even more special about roasted carrots that really bring out their sweet flavor even more.
Carrots contain antioxidants and can help reduce the risk of cancer and heart disease. They also contain vitamins, minerals and fiber; which help fill you up faster.
The downside to carrots is that they are higher in carbohydrates and sugar compared to green leafy vegetables so this is one of those vegetables I eat in moderation because I'm a borderline diabetic.
A one cup serving of steamed carrots has 52 calories, 12g carbohydrates, 1g protein, 4g fiber and 3g sugar. Whenever I do serve carrots with our main meal, I usually forego other sides altogether or make a tossed salad.
What are the different ways to cut carrots?
There are several different ways to cut carrots and they each serve a purpose. Though most people generally stick to two to three types for home cooking. Here are a few I use most often:
- Julienne: Length of the carrot is around the same size and shape as a matchstick and are generally 1- to 2-inch pieces that are ⅛-inch thick. Because they're thin, this cut is good for coleslaw or lettuce wraps like this Tangy Carrot Slaw from The Kitchn
- Baton: Carrot sticks that are 2 to 3 inches long and ½-inch thick. This cut is great for vegetable platters served with dip.
- Brunoise: Tiny cubes cut from julienne sticks that are ⅛-inches. The Brunoise cut would work great in recipes like Irish Cottage Pie.
- Small, Medium and Large Dice: Cubes cut from baton sticks that are ¼-inch to ¾-inches. This cut is perfect for soup and sauces.
- Rondelle: Circular coins that are ½-inch to ¾-inches thick.
How do you make Rosemary Roasted Carrots?
Roasted carrots or any other vegetable are super simple to make and really bring out their sweetness. For this recipe I peeled whole carrots with a vegetable peeler; then used the Rondelle cut to make the carrots circular.
Add them to a bowl along with EVOO, fresh chopped rosemary and a pinch or two of sea salt. Toss to coat, put the carrots on a baking sheet; then place in a preheated 425° F oven for 15-20 minutes until they're a light golden brown and have a semi soft center.
Most of you know by now that I prefer using fresh herbs; especially when it comes to rosemary. When I was younger, I attended a wedding where they served rosemary roasted potatoes and used dried rosemary.
The dried version doesn't let out the fragrant oils from the herb so they barely had a taste and the rosemary wound up lodged in my throat as it's not pliable like the fresh variety.
In a pinch I may use dried herbs like basil, parsley or oregano; however, you'll never see me using dried rosemary in any of my recipes here.
These Rosemary Roasted Carrots were so easy to make and super flavorful. I served them with these Caprese Stuffed Chicken Thighs and the family loved them. ~Enjoy!
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Rosemary Roasted Carrots
- 2 bunches Carrots, approx. 4 cups cut
- 1 tbsp. Fresh Rosemary, chopped
- 1 tbsp. Extra Virgin Olive Oil
- 1 tsp. Sea Salt
- Preheat oven to 425° F.
- Peel the carrots with a vegetable peeler; then cut them into ½-inch to ¾-inch circles
- Add the carrots to a bowl along with the oil, rosemary and salt. Toss to coat, put the carrots on a baking sheet; then place for 15-20 minutes until they're a light golden brown and have a semi soft center.
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