Roasted Rosemary Buttered Carrots Recipes

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

ROASTED ROSEMARY BUTTERED CARROTS RECIPE

Roasted Rosemary Buttered Carrots Recipe image

A Platter Talk Exclusive

Provided by Dan from Platter Talk

Categories Side Dish

Time 20m

Number Of Ingredients 3

Ingredients

3 cups baby carrots
2 tablespoons butter (, melted)
2-3 sprigs fresh rosemary

Steps:

Preheat oven to 350° F.
Strip rosemary leaves from sprigs and finely chop.
Using small bowl, toss carrots with melted butter.
Add chopped rosemary leave and mix well.
Spread carrots out on shallow baking tray, place in hot oven and roast for 15-20 minutes until tender and bright orange..
Garnish with additional rosemary sprigs, if desired.

Nutrition Facts : Calories 84 kcal, Carbohydrate 8 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 125 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

HONEY ROSEMARY CARROTS

Honey Rosemary Carrots image

A quick and easy side dish that presents a delicious combination of flavors!

Provided by KATHYP100

Categories Side Dish Vegetables Carrots

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

4 large carrots, peeled and cut diagonally into 1/4-inch slices
¼ cup water
2 tablespoons butter
¼ cup honey
1 sprig fresh rosemary, leaves stripped

Steps:

Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

Nutrition Facts : Calories 145.1 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 91.5 mg, Sugar 20.8 g

CARROTS WITH ROSEMARY BUTTER

Carrots with Rosemary Butter image

These appealing carrots from Veronica Callaghan of Glastonbury, Connecticut are simple, yet savory. Just steam and toss with Veronica's homemade rosemary butter. Voila!

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1-1/2 cups julienned carrots
1 tablespoon butter, softened
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
3/4 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes
3/4 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon garlic powder

Steps:

Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Add carrots and toss to coat.

Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 386mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

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

ROASTED BEETS AND CARROTS WITH ROSEMARY AND GARLIC BUTTER

Roasted Beets and Carrots With Rosemary and Garlic Butter image

Make and share this Roasted Beets and Carrots With Rosemary and Garlic Butter recipe from Food.com.

Provided by Chef AngelaH

Categories Vegetable

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

Ingredients

3 cups cubed peeled red beets
2 cups cubed peeled carrots
3 tablespoons butter or 3 tablespoons ghee
3 garlic cloves, mashed
1/2 teaspoon dried rosemary
sea salt, to taste
fresh ground black pepper, to taste

Steps:

Preheat oven to 400 degrees Fahrenheit.
Place the beets in a large mixing bowl, and the carrots in a 9 inch by 13 inch glass baking dish. (Mixing the roots separately keeps the carrots from turning pink from beet juice.).
Place the butter or ghee in a microwave-safe coffee mug and add the garlic. Microwave until the butter is melted. Stir in the dried rosemary.
Pour half of the melted butter mixture over the beets, and pour half over the carrots. Sprinkle generously with sea salt and freshly ground black pepper. Toss each of the root vegetables to coat them with the butter mixture.
Dump the beets into the baking dish with the carrots.
Roast for 55 minutes, stirring halfway through.
Serve.

Nutrition Facts : Calories 150.9, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 201.4, Carbohydrate 16.9, Fiber 4.8, Sugar 10.1, Protein 2.5

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