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3.13 from 219 votes

Rosemary Roasted Carrots

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 6
Author: Nutrition Squeezed


  • One bunch each of orange yellow and purple carrots
  • 2 tablespoons olive or avocado oil
  • 3 sprigs of fresh rosemary or dried rosemary
  • Salt and pepper to taste


  • Preheat oven to 400
  • Line a baking sheet with parchment paper
  • Wash carrots, do not peel, and cut the stems (I like to leave a few inches for decorative effect)
  • Lay carrots out on baking sheet so that all carrots are touching the bottom of the sheet. Use two baking sheets if necessary
  • De-stem rosemary and sprinkle whole needles on carrots
  • Drizzle with olive oil, salt and pepper
  • Bake carrots for 30-45 minutes, turning over twice so all sides of carrots turn brown
  • Serve warm with a sprig of rosemary

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