Best 4 Rosemary Roasted Baby Carrots Recipes
**Rosemary Roasted Baby Carrots: A Culinary Delight**
Roasted baby carrots are a classic side dish that is both simple to make and incredibly delicious. These bite-sized carrots are tossed in a flavorful mixture of olive oil, rosemary, garlic, salt, and pepper, then roasted to perfection. The result is a tender, slightly caramelized vegetable that is bursting with flavor. This recipe provides two variations: a classic roasted baby carrot recipe and a honey-glazed roasted baby carrot recipe. Both are easy to follow and yield delicious results. The classic recipe results in a savory and herbaceous dish, while the honey-glazed variation adds a touch of sweetness and a beautiful glaze. Whether you prefer a classic or a sweeter flavor profile, these rosemary roasted baby carrots are sure to be a hit.
ROSEMARY ROASTED BABY CARROTS
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
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
ROSEMARY-ROASTED CARROTS
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
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
ROSEMARY PORK ROAST WITH CARROTS
Looking for a satisfying pork roast recipe? Our Rosemary Pork Roast is a must-try for dinner tonight. With just a few minutes of prep, and a few ingredients beyond the roast, this meat and vegetable winner is an easy way to get a satisfying meal on the table. Seasoned with rosemary and served with a side of carrots, we recommend a scoop of mashed potatoes for a well-rounded, delicious meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with olive oil cooking spray. Remove fat from pork. Spray pork with cooking spray; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon of the salt and the pepper. Place in center of pan.
- In large bowl, mix carrots, onion, garlic powder, the remaining teaspoon rosemary and 1/2 teaspoon salt. Arrange vegetable mixture around pork; spray vegetables with cooking spray.
- Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of pork reads 155°F and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160°F. Slice pork; serve with vegetables.
Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 5 g, TransFat 0 g
HONEY ROSEMARY CARROTS
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
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
Tips:
- Choose the right carrots: Look for baby carrots that are about 2-3 inches long and have a uniform size. This will ensure that they cook evenly.
- Roast the carrots at a high temperature: This will help to caramelize the carrots and give them a slightly crispy exterior.
- Use fresh rosemary: Fresh rosemary has a more intense flavor than dried rosemary. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
- Add some sweetness: A little bit of honey or maple syrup will help to balance out the bitterness of the rosemary.
- Season the carrots well: Salt and pepper are essential, but you can also add other spices, such as garlic powder, onion powder, or paprika.
- Roast the carrots until they are tender: The carrots should be tender when pierced with a fork. If they are not tender, continue roasting for a few more minutes.
Conclusion:
Rosemary roasted baby carrots are a delicious and easy side dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. The combination of rosemary, honey, and garlic creates a flavor that is both savory and sweet. These carrots are also a good source of vitamins and minerals, making them a healthy choice.
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