Roasted Carrots – I know, I know you’re probably thinking – Liz what’s so special about roasted carrots? Umm just about everything that’s what! Seriously, I’m obsessed with these. Not only is this one of the cheapest side dishes you can make but they meal prep like a dream!
You can peel + chop these, store them in the fridge for a few days and then roast them off when it’s time for dinner. You can also roast them in a really big batch and divide it up among a few days worth of lunches and have a really healthy additional to any lunch.
But my favorite part? I love how pretty and special these look. One of my goals for 2018 is to make lots of food that looks + feels special without a ton of work. I’m completely of the mind set that the more foods you eat that feel/look special the more likely you are to stick to healthy lifestyle.
To make sure these fit that goal I cut them on an angle so they had a slightly more jazzed up look! Oddly enough cutting them on an angle like this went faster than cutting them into sticks or cubes so win-win! Any super small pieces you may have make a fantastic snack for the puppy in your life. The puggle knows what the carrot bag looks like now and generally places herself right under or next to me while I chop them up … I can’t tell if the humans or the puggle like these roasted carrots the best at this point!
Also! These carrots make the house smell really good when roasted thanks to the rosemary and flavor wise they turn slightly sweet because of the roasting process! They don’t take long in the oven and work great with burgers, cube steak, fish, on top of big salads and pretty much anything else you can think of!
Because of how well these prep I think they’d also be a great side dish to serve at a holiday or family get together! They’ll cook well next to most foods and can easily adjust if you need a slightly cooler oven {possibly even slightly warmer – just keep an eye on them so they don’t burn!}!
And here are the general instructions on how to make them! If you don’t have rosemary – for the love of my morning coffee do not, I repeat – DO NOT buy special! Just use whatever dried herb you have on hand or skip the dried herb and stick to just salt + olive oil!
Print
Quick + Easy: Weeknight Roasted Rosemary Carrots
Prep Time: 10- Cook Time: 30
- Total Time: 40
Category: Side Dish
Method: Roasting
Print Recipe
Pin RecipeDescription
Quick + Easy Roasted Rosemary Carrots! Great for weeknight dinners or lunch prep!
Ingredients
- 1lb Carrots, peeled + chopped
- Olive Oil
- Rosemary
- Salt
Instructions
- Pre-Heat your oven to 400{F}
- Peel + chop your carrots, place in a bowl or storage container if you’re prepping these the night before. I slices mine on the diagonal and they ended up being about 1/8 – 1/4″ in thickness!
- When you’re ready to roast + your oven is preheated, drizzle on between 1-2 tablespoons of olive oil {depending on how many carrots you’ve got in your bowl — it should be enough to coat them but not over saturate them!}!
- Sprinkle on some salt and rosemary, to taste. Mix it all together and transfer the carrots to a baking sheet. Bake for 30-40 minutes, until the carrots are cooked and looking roasted.
- Serve however you’d like and enjoy!
xoxo
Liz-
Leave a Reply