These Rosemary Roasted Carrots are a perfect simple side: quick to make, full of flavor, and built from fresh ingredients. My kids gobble these up, and along with my honey roasted carrots they rarely last long. The rosemary crisps in the oven and adds a bright, herby note to every bite. This recipe works equally well for busy weeknights or as part of a holiday spread.
TL;DR – Rosemary Roasted Carrots Quick Look
- 🧡 Why you’ll love it: A fuss-free roasted carrot recipe that’s ready in under 30 minutes.
- 🧂 Ingredients: Just carrots, olive oil, fresh rosemary, and salt.
- ⏲️ Prep Time: 5 minutes
- 🔥 Cook Time: Roast about 25–30 minutes at 400°F.
- 🥕 Great for holidays: A colorful, flavorful side that complements other dishes on a Thanksgiving table.
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Ingredients You’ll Need
- Carrots: Any variety works—regular orange carrots, rainbow carrots for color, or baby carrots if you prefer. If leaving green tops on, wrap them to prevent burning.
- Rosemary: Fresh rosemary gives the best flavor; strip and chop the leaves before tossing.
- Olive oil and kosher salt: Simple seasonings that let the carrots’ sweetness shine.
Marni’s Tips for Perfect Rosemary Roasted Carrots
- Don’t overcrowd the pan: Arrange carrots in a single layer so they roast instead of steam.
- Cut evenly: Keep pieces similar in size—about ½-inch thickness—so they cook uniformly.
- Repurpose leftovers: Use roasted carrots in a puree for baby food or mixed into bowls and salads.
- Flavor variations: Try finishing with a pat of honey butter, garlic butter, or lemon butter to complement the rosemary.
How to make rosemary roasted carrots
Step 1: Preheat the oven to 400°F and line a baking sheet with foil for easier cleanup.
Step 2: Wash and peel the carrots. Slice them lengthwise and cut into even pieces, about 3–4 inches long, so they roast evenly.
Step 3: Spread the carrots on the baking sheet, drizzle with olive oil, sprinkle with salt, and scatter the rosemary leaves. Toss with your hands or a spatula so each piece is coated.
Step 4: Roast for about 25–30 minutes, shaking the pan around the 20-minute mark so the carrots brown evenly. When edges are caramelized and centers are fork-tender, transfer to a serving dish and enjoy.
Recipe FAQ’s
Yes. Use about 1 teaspoon dried rosemary for every tablespoon of fresh called for. Mix dried herbs with the oil to help prevent burning and bitterness.
Roast at 400°F for tender carrots with nicely caramelized edges. High heat encourages the natural sugars to brown without overcooking.
You can roast the carrots up to three days ahead. Cool, store in an airtight container, and reheat at 350°F for 8–10 minutes to refresh them. They’re also fine at room temperature for meal prep or lunchboxes.
Absolutely. Finish with flavored butters—honey butter, garlic butter, or lemon butter all pair well with rosemary and add extra depth.
More easy roasted vegetable recipes
- 4-Ingredient Super Simple Corn Ribs
- Foolproof Roasted Sweet Potatoes (4-Ingredients)
- 4-Ingredient Honey Roasted Carrots
- Everything Bagel Seasoning Roasted Veggie Bowl
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đź“– Recipe
4-Ingredient Rosemary Roasted Carrots
Marni Katz
Save Recipe
Ingredients
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- 2 lb Carrots
- 2 TB Olive oil
- 4-5 sprigs Fresh Rosemary (leaves pulled off the stem and chopped)
- ½ TB Kosher salt
Instructions
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Line a baking sheet with aluminum foil and preheat the oven to 400℉.
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Wash and peel the carrots. Cut them in half lengthwise, then into 3–4″ pieces. Aim for uniform size so they roast evenly.
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Arrange the carrots on the baking sheet, drizzle with olive oil, sprinkle with salt, and toss with the rosemary leaves so each piece is coated.
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Roast for 25–30 minutes, shaking the pan around the 20-minute mark to prevent sticking. Roast until edges are browned and centers are fork-tender.
Notes
- Don’t overcrowd the pan: Roast in a single layer so the carrots caramelize.
- Cut evenly: Keep pieces similar in size for uniform cooking.
- Reheat leftovers: Warm at about 325℉ for 8–10 minutes to help them crisp up again.