This quick and easy roasted carrots recipe with rosemary and garlic is savory and delicious!
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Batch cooking vegetables is one of my favorite time-saving hacks. I love to roast baking sheets of broccoli, cauliflower, Brussel Sprouts, and carrots. I usually cook 2 – 3 pounds of vegetables per tray. It may seem like a lot, but it is amazing how fast veggies disappear when they are roasted! I usually use the leftover vegetables from dinner to meal prep lunches for the week.
I like to buy organic baby carrots at Costco and make this a roasted baby carrots recipe. Costco sells 4 pounds of baby carrots divided into 2-pound bags. I use one of the 2-pound bags in this recipe. To use bagged baby carrots, I drain off the water and then pat them dry before placing them on the baking sheet.
You can use full-size carrots in this recipe. To use full-size carrots, start by peeling the carrots. Then cut the carrots in half or quarters depending on how thick they are. Then cut them into 1 1/2 – 2 inch long pieces. You may need to adjust the cooking if your carrot pieces are thinner than baby carrots.
Roasted Carrots Recipe with Rosemary and Garlic
You can halve this roasted carrot recipe if you don’t need such a large batch of cooked carrots.
Ingredients:
- 2 pounds of baby carrots (or peeled and cut carrots)
- 3 tablespoons of olive oil
- 2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon Rosemary
- 1/4 teaspoon sea salt
- 1/8 teaspoon pepper
Directions:
1. Preheat the oven to 450 degrees Ferrenheight.
2. Drain any water from the bag of carrots, then pat the carrots dry.
3. Place the carrots on a large sheet pan.
4. Drizzle the oil over the carrots. Toss to coat.
5. Alternate sprinkling and tossing the garlic powder, onion powder, rosemary, salt, and pepper over the carrots.
6. Place the baking tray of carrots in the oven. Cook for 10 minutes. Then use a spatula to turn the carrots over and cook them for another 10 minutes or until fork-tender.
How to Roast Carrots Video Tutorial
Here is a cooking video I made showing how easy it is to roast carrots in the oven.
Printable Recipe for Roasted Carrots with Rosemary and Garlic
Roasted Carrots Recipe with Rosemary and Garlic
Ingredients
- 2 pounds baby carrots or peeled and cut carrots
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon Rosemary
- 1/4 teaspoon sea salt
- 1/8 teaspoon pepper
Instructions
- Preheat the oven to 450 degrees Ferrenheight.
- Drain any water from the bag of carrots, then pat the carrots dry.
- Place the carrots on a large baking sheet.
- Drizzle the oil over the carrots. Toss to coat.
- Alternate sprinkling and tossing the garlic powder, onion powder, rosemary, salt, and pepper over the carrots.
- Place the tray of carrots in the oven. Cook for 10 minutes. Then use a spatula to turn the carrots over and cook them for another 10 minutes or until fork-tender.
Terri says
Thanks for sharing this easy and delicious idea.