Best Rosemary Roasted Baby Carrots Recipes

ROSEMARY-ROASTED CARROTS

Rosemary-Roasted Carrots image

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.

Provided by sassafrasnanc

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 98.8, Fat 3.7, SaturatedFat 0.5, Sodium 81.1, Carbohydrate 15.9, Fiber 3.5, Sugar 5.3, Protein 2

ROSEMARY ROASTED BABY CARROTS

Rosemary Roasted Baby Carrots image

Baby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 pounds fresh baby carrots
2 tablespoons olive oil
4 teaspoons brown sugar
2 garlic cloves, minced
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 green onions, thinly sliced

Steps:

Preheat oven to 425°. Place carrots in a large bowl. In a small bowl, mix oil, brown sugar, garlic and seasonings; add to carrots and toss to coat., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until tender, stirring once. Sprinkle with green onions.

Nutrition Facts : Calories 82 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges