Rosemary Roasted Carrots Recipes

ROSEMARY GARLIC ROASTED CARROTS

Rosemary Garlic Roasted Carrots image

These sweet glazed carrots are an easy, impressive, delicious side dish that will elevate any meal!

Provided by Marlynn Schotland

Time 30m

Number Of Ingredients 7

Ingredients

1 pound carrots (about 2 bunches of carrots with stems, destemmed (save the stems) and trimmed)
2 tablespoons olive oil
4 teaspoons brown sugar
3 cloves garlic (minced)
1 tablespoon chopped fresh rosemary
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Steps:

Preheat oven to 425°F.
Line a baking sheet with aluminum foil or parchment paper. Place carrots in a single row across the foil or parchment paper.
In a medium bowl, mix together olive oil, brown sugar, garlic, and rosemary. Drizzle over carrots and toss to coat. Season with salt & pepper.
Roast carrots at 425°F for 25 to 30 minutes. Serve immediately.

Nutrition Facts : Calories 85 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 247 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving

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

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

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 CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC

Roasted Carrots and Parsnips with Rosemary and Garlic image

Parsnips are carrots' sweeter cousins, with a rich, nutty flavor. Though they don't pack the beta-carotene that their orange relatives offer, they're a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it's worth it.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4

Number Of Ingredients 6

Ingredients

3/4 pound parsnips, peeled
1 pound carrots, peeled
Salt and freshly ground pepper
4 plump garlic cloves, peeled and lightly crushed
3 or 4 sprigs fresh rosemary
2 tablespoons extra virgin olive oil

Steps:

Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 9 grams

ROSEMARY CARROTS

Rosemary Carrots image

"You'll really enjoy the bold rosemary flavor in each bit e of this pretty side dish," assures Jacqueline Thompson Graves of Lawrenceville, Georgia. "The sliced carrots get added sweetness from a bit of brown sugar."

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2-1/4 cups thinly sliced carrots
1/2 cup water
1 tablespoon minced chives
1 tablespoon brown sugar
1 teaspoon chicken bouillon granules
1/2 teaspoon snipped fresh rosemary or pinch dried rosemary, crushed
1/8 teaspoon pepper

Steps:

Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid. , Transfer carrots to a serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat.

Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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