I love rosemary. It’s my favorite herb. I love it so much so that I am literally considering getting a little sprig tattooed onto my body. Hey, I am a Food Engineer, so I’d say my passion for food is a little heightened. Anyway, this recipe is so simple. I make it all of the time when prepping food – to be honest, I make it so much that I wouldn’t even consider it a recipe since I never actually measure anything, but I am writing it down for you, so I can share this deliciously simple dish.

 

Here’s what you’ll need…

2 lb carrots (I love using the tri-colored carrots)

Needles from 2 sprigs of rosemary, finely chopped

3 Tbs olive oil

2 tsp kosher salt

 

Directions:

  1. Preheat oven to 425F
  2. In a glass baking dish, arrange carrots
  3. sprinkle salt and rosemary evenly over the top and drizzle with olive oil
  4. bake for 35 minutes, or until carrots are tender

These Rosemary Roasted Carrots are a great addition to your weekend meal prepping!

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Rosemary Roasted Carrots
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
 

Add these rosemary roasted carrots to your weekday meal prep. 

Course: Appetizer, Side Dish, Snack
Cuisine: American
Servings: 6
Author: Maddie Augustin
Ingredients
  • 2 lb carrots I love using the tri-colored carrots
  • Needles from 2 sprigs of rosemary finely chopped
  • 3 Tbs olive oil
  • 2 tsp kosher salt
Instructions
  1. Preheat oven to 425F
  2. In a glass baking dish, arrange carrots
  3. sprinkle salt and rosemary evenly over the top and drizzle with olive oil
  4. bake for 35 minutes, or until carrots are tender