Rosemary And Garlic Carrots Recipe

ByDave Simpson

Creating simple but delicious vegetable dishes is something that I love, and my Rosemary and Garlic Carrots are a perfect example. They take a pound of fresh carrots, peeled and cut into sticks; and they take just a few ingredients to turn the carrots into something really flavorful.

I toss the carrots (or you could say I hug them) with the following ingredients: 2 tablespoons of olive oil, which is the healthy fat I like to use; and 2 cloves of minced garlic and 1 tablespoon of freshly chopped rosemary, both of which are herbs that I think are really flavorful and that go really well with carrots. A bit of salt and freshly cracked black pepper enhance the flavor even further.

Ingredients photo for Rosemary And Garlic Carrots Recipe

Ingredients

Ingredients photo for Rosemary And Garlic Carrots Recipe

Carrots are rich in beta-carotene and vitamin A.

They are naturally sweet and crunchy.

Heart-healthy fats; amplify flavor and texture.

Garlic: Antioxidants; savory, aromatic depth.

Rosemary is a fragrant herb that has a positive effect on memory and digestion.

Sodium chloride: Necessary nutrient; improves overall flavor.

Pepper, black: Aids digestion; contributes gentle warmth and intricate flavor.

Ingredient Quantities

  • 1 pound carrots, peeled and cut into sticks

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 tablespoon fresh rosemary, chopped

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions

1. Set your oven to 400°F (200°C).

2. Put the carrot sticks that are peeled and cut into a large mixing bowl.

3. Evenly coat the carrots with olive oil by drizzling it over them.

4. The bowl that contains the carrots is about to receive another ingredient—minced garlic.

5. Chop the fresh rosemary. Sprinkle it over the carrots and garlic.

6. Add the salt and black pepper to taste.

7. Combine all the ingredients in the bowl until the carrots are well covered with oil, garlic, rosemary, salt, and pepper.

8. Evenly spread the mixture on a baking sheet lined with parchment paper.

9. Place in the preheated oven of 375°F (190°C) and roast for 20-25 minutes, or until the carrots are tender and lightly caramelized. Take the dish out of the oven halfway through the cooking time and stir the contents to ensure even cooking.

10. Take out of the oven and serve warm as a delicious accompaniment.

Equipment Needed

1. Oven
2. Large mixing bowl
3. Measuring spoons
4. Knife
5. Cutting board
6. Baking sheet
7. Parchment paper
8. Spatula or spoon (for mixing)

FAQ

  • What is the best way to cut the carrots for this recipe?The carrots should be cut into uniform sticks that are approximately 3 inches long and 1/4 inch wide. This ensures that they will cook evenly.

  • Can I use dried rosemary instead of fresh?It is indeed possible to use dried rosemary in place of fresh. To do so, use approximately 1 teaspoon of dried rosemary.

  • Is it necessary to peel the carrots?For a smooth texture and flavor that pops, peel before serving. But if you want to maintain a bit of that rustic charm, skip the peeling.

  • How long should the carrots be roasted?Carrots are usually roasted in a preheated oven at 400°F (200°C) for 20-25 minutes, with stirring advised for the halfway point.

  • Can I prepare this dish in advance?The carrots can be prepared a few hours in advance and reheated in the oven before serving.

  • What other herbs can I use instead of rosemary?Depending on your flavor preference, you can use thyme or oregano as an alternative.

  • Can I add other vegetables to the recipe?Certainly, parsnips or potatoes, as root vegetables, make excellent companions in this dish and could be utilized for the sake of diversity.

Substitutions and Variations

If you don’t have olive oil on hand, you can use one of these other oils to achieve a similar flavor:

2 tablespoons avocado oil
2 tablespoons melted coconut oil
Use 1/2 teaspoon garlic powder if fresh garlic is not available: 2 cloves garlic, minced.
1 tablespoon fresh rosemary, chopped: Substitute with 1 teaspoon dried rosemary, or for an herbal shift, use fresh thyme.
1/2 teaspoon salt: Replace with sea salt or kosher salt as alternatives.
1/4 teaspoon black pepper: Mild white pepper can substitute here for a less spicy taste, or if you like it hot, add cayenne pepper instead.