Rosemary-Roasted Carrots
"Simplistic and delicious! High heat roasting of the carrots intensifies the flavor and almost caramelizes them. This really is the best way to cook almost all root vegetables to get the full flavor of the vegetable! Preparation time includes peeling and cutting carrots. You can eliminate this if you use precut or washed baby carrots."
photo by I'mPat
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 lb carrot (any type)
- 1 head garlic
- 1 tablespoon extra virgin olive oil
- 2 sprigs fresh rosemary or 1 tablespoon dried rosemary
- sea salt
- fresh ground black pepper
directions
- Preheat oven to 450 degrees.
- If you are using whole carrots, peel and cut into 2" diagonal sections (I like to cut carrots on a diagonal just because they look more appealing).
- Break garlic into individual cloves but leave the skins on.
- Toss all ingredients in roasting pan that is just large enough to hold everything.
- Roast for approx 20-30 minutes or until browned, stirring occasionally. Serve immediately.
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Reviews
-
Delicious, I used fresh rosemary and the addition of the roasted garlic was superb. I did a serving for 2 (which is the amount I normally do for 3) but we were all wishing there was more, thank you sassafrasnanc, made for Name that Ingredient. -
Used fresh rosemary from our garden. Had carrots hanging around too long searched for a rosemary recipe and found this! Even my 17month old liked them! -
Easy as could be and so delicious, I ran out and bought another pound of carrots and made it again the next day. Thanks! -
I had a sweet potato that I needed to use as well as half a sweet yellow onion that I threw in with the carrots and garlic. Very simple and extremely tasty. I only had to roast for about 20 minutes. -
Great side dish! It is nice combination with the savory garlic and rosemary and the sweetness of the carrots.
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RECIPE SUBMITTED BY
sassafrasnanc
Fairview, 73
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