Rosemary Roasted Carrots in a bowl
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Rosemary Roasted Carrots

Carrots tossed with fresh rosemary, olive oil and sea salt; then roasted until golden are a deliciously flavorful, quick and easy vegetable side dish. 
Course Vegetables
Cuisine American
Keyword carrots
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Carrie's Experimental Kitchen



  • Preheat oven to 425° F.
  • Peel the carrots with a vegetable peeler; then cut them into 1/2-inch to 3/4-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. 


Serving: 1cup