January 29, 2014

Roasted Rosemary Carrots

roasted carrots with rosemary

I’ve got another super-easy vegetable solution for you this week, complete with a super-easy video showing you just now super-easy it is to make.

Doesn’t that sound super-GREAT?

Okay, maybe I’m getting a tad over-excited. After all, we’re talking about carrots here, right? But these carrots, in my opinion, are worth getting excited about. They take only a few minutes to prepare, and after a little time hanging out in the oven, they emerge with caramelized edges and sweet, carrot-y goodness that can please any palate. Who wouldn’t get excited about that?

Check out the video (and feel free to subscribe, so you can be notified as soon as I post new videos to YouTube). You’ll even get to see my dogs and their affinity for carrots. They tend to always be nearby if I am cutting up carrots – it’s by far their favorite vegetable.

Print Recipe

Roasted Rosemary Carrots (gluten-free, vegan)

5-6 large carrots, peeled if desired

1 T rosemary needles, chopped

1/4 – 1/2┬át kosher salt, or to taste

1 1/2 – 2 T coconut oil

Preheat the oven to 425 degrees. Cut the carrots into bite-sized pieces (I cut mine about 3/4 inch thick). Toss carrots with rosemary, salt, and coconut oil until evenly coated. Spread out in a single layer on a parchment-lined baking sheet.

Roast in the oven for about 20 minutes, turning over about halfway through the baking time, until the carrots are browned and tender. Remove from oven and serve.

Serves 2-3.

One Response to “Roasted Rosemary Carrots”

  1. Love this, Alta! I love carrots, and also love the idea of bringing this to our regular pot luck events – what a treat!

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