Roasted Carrots with Rosemary



5 min


8 servings

* PLUS Roasting Time: 25 minutes
Roasted Carrots with Rosemary

© Royalty-Free/Masterfile


  • 3 to 4 bunches thin carrot
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh rosemary
  • 1/4 tsp salt
  • 1 tbsp apricot or peach jam


  • Preheat oven to 350F (180C). Line a baking sheet with foil or parchment paper. Trim carrots and slice lengthwise in halves or quarters. Toss in a bowl with oil, rosemary and salt. Turn onto pan. Roast until fork-tender, about 25 to 30 min. Stir carrots halfway through roasting.
  • When carrots are almost done, place jam in a small bowl. Microwave until melted, about 30 sec. Place tender carrots in a large bowl. Immediately toss with jam and sprinkle with more rosemary, if you like.

Nutrition (per serving)

  • Calories
  • 66,
  • Protein
  • 1 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 2 g,
  • Fibre
  • 4 g,
  • Sodium
  • 147 mg.

For an elegant look, choose bunches of long, thin carrots over an everyday bag of baby ones and leave a little of their green tops on.


Skip peeling and slicing by using baby carrots.