Roasted Carrots with fresh rosemary is a simple way to enjoy your veggies tonight. Oven baked and seasoned, enjoy tender crisp carrots with little to no prep.
Full of vitamins, carrots are one vegetable that should be in your diet and in your side dishes.
This classic and easy oven baked recipe takes your carrot chip from salad tossed to plate ready in a short amount of time.
Seasoned in rosemary, you can easily alter to include garlic, onions, or basil.
This is a hot side dish (unlike this cold carrot salad) so serve along a home cooked meal or would be a fantastic group side dish for holidays like Thanksgiving and Easter. I also think it would go insanely good with this lamp chop recipe!
So simple to make your roasted carrots with rosemary! Prefer a different flavor, try Parmesan Roasted Carrots (with garlic!)
- 1 package, 12 oz, carrot chips
- 3 tablespoons olive oil
- 1 tablespoon minced fresh rosemary
- salt and pepper
optional: garlic, onion powder
What is a Carrot Chip?
You can find “carrot chips” in the produce section of the store.
They are cut carrots that come in a bag.
Roasted Carrots Recipe
Set baking sheet aside.
In a mixing bowl, add carrots and oil.
Mix well to evenly coat carrots on all sides.
Spread carrots onto prepared baking sheet in a single layer.
Try to make sure none of them overlap so they do not burn or stick to one another.
Sprinkle with rosemary and season with salt and pepper.
Feel free to flip your carrots and do both sides, but this is a choice step.
Bake for 20-25 minutes or until carrots are tender and serve along side beautiful oven baked chicken.