Sweet Roasted Rosemary Carrots – a delicious recipe with carrots, olive oil, rosemary, apricot, coarse salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 degrees.
2
Line a rimmed baking sheet with parchment paper.
3
Peel and trim carrots and slice lengthwise into thin halves or quarters.
4
Toss carrots in bowl with olive oil, rosemary and salt.
5
Roast at 350 for 30 minutes, stirring half way through.
6
Turn up oven to 425 and roast ten minutes longer or until the ends of the carrots begin to turn black (if you don't want the little bit of blackened parts you can roast at 400 for ten minutes).
7
When carrots are almost done, melt apricot jam in microwave for 15-30 seconds.
8
Remove carrots from oven, place in bowl and toss warm carrots with melted apricot jam.
9
Toss with a little more rosemary if desired.
58
kcal
Calories
2
g
Fat
10
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 -5 carrots, ½ tablespoon olive oil, ½ teaspoon dried rosemary, 2 teaspoons apricot jam, and more.
Yes, Sweet Roasted Rosemary Carrots falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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