cooking · Dinner

Oven Roasted Rosemary Carrots

A sweet side dish that is easy and quick – and toddlers will love as well!

Oven Roasted Rosemary Carrots


  • 1½ lbs carrots
  • 2 Tbsp extra virgin olive oil
  • 2 tsp dried rosemary (use crumbled)
  • 1 tsp granulated sugar
  • ¼ tsp each kosher salt and ground black pepper


Preheat the oven to 425°.

Peel and trim the carrots. Cut each carrot in half crosswise, then each piece lengthwise into 8 “spears”.

Add the carrots to a mixing bowl, toss with the seasonings. Spread out on a baking sheet, roast for 20 to 25 minutes or until turning golden and fork tender.

Serves 3 to 4.


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