Whether your carrots are fresh from your garden or store bought, this roasting method is the best…these garlic rosemary roasted carrots need to happen in your kitchen.

This is our first year growing carrots in our garden, and it’s been so fun to harvest them!
With this method, you basically infuse the oil with garlic and rosemary and then toss the carrots in the fragrant oil for roasting. This way the garlic and rosemary will not burn in the oven during the roasting process. You then add the toasted garlic and crispy rosemary back into the carrots after roasting for the most flavor.

What you’ll need to make Garlic Rosemary Roasted Carrots:

carrots
extra virgin olive oil
rosemary leaves
minced garlic
salt
black pepper
flat leaf parsley

How to make Garlic Rosemary Roasted Carrots:

Preheat: Preheat oven to 400.
Oil and spices: 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.
Drizzle with oil: 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.
Roast: Roast carrots at 400 for 40 minutes. About midway during the cooking time rotate the carrots for even cooking.
Dress: 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.

How to store and reheat Garlic Rosemary Roasted Carrots:

You can store these cooked carrots in an airtight container in the fridge for up to one week. Just a minute in the microwave to warm up.

Preparing carrots:

Before roasting you should peel, wash and trim your carrots. I also like to cover the sheet pan with foil for easy cleanup.

Garnishing:

Warm out of the oven you can add the toasted garlic and rosemary onto the carrots. Garnish with a little flat leaf parsley and serve! These carrots went fast at our house, they were delicious!

What carrots to use for roasting:

We used the little carrot harvest from our garden this year and they turned out so delicious. Next year I want to plant more… They were so good! If you don’t have a garden or didn’t plant carrots, store bought will work just as well!

How cute is this baby carrot wrapped around this bigger carrot…it’s like a mama and her baby. Have you seen all those funny carrot pictures online? It’s pretty crazy the shapes that some carrots grow into.

What to serve with Roasted Carrots:

These carrots will go nicely with these dishes:

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

Ingredients

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

Instructions

Preheat oven to 400.
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.
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.
Roast carrots at 400 for 40 minutes. About midway during the cooking time rotate the carrots for even cooking.
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.