A simple, healthy recipe for heirloom garlic roasted carrots seasoned with just a pinch of sea salt and black pepper, infused with deep holiday flavor from rosemary and garlic cloves. Garnish with fresh thyme, oregano and dig in!
Let’s talk about eating your carrots, the thing your mom was right about!
A riff on these favorite rosemary potatoes that are cooked together with whole garlic cloves and rosemary leaves until tender on the inside and crispy at the edges.
By cooking the garlic whole and in its own paper you avoid burning it, but still take advantage of its beautiful aroma infused all throughout the carrots.
These are best served hot, straight out of the oven with a harissa sauce, orange marmalade or a green carrot top pesto. However, they do reheat well If you must make them ahead. They also make nice leftovers in lunch bowls to go.
Perfect for Thanksgiving and Christmas dinner, just remember to slice them lengthwise before serving to show their beautiful rainbow colors!
Why we love these roasted carrots ? They are:
Easy
Good for your eyes
Beautiful
Super Tasty
Nutritious.
note worthy: they pair well with roasted parsnips, sweet potatoes, beets, green beans, cauliflower, broccoli and crispy brussel sprouts.
If you guys try this dish, remember to let me know! Take a photo and tag it with #VeggieSociety on Instagram so I can see your creations! ~ Florentina Xo’s
Garlic Roasted Carrots Recipe
A simple, healthy recipe for garlic roasted carrots seasoned with just a pinch of salt and black pepper, infused with deep holiday flavor from rosemary and garlic cloves
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people
Calories 97kcal
Ingredients
- 1.5 lb heirloom carrots
- 2 sprigs rosemary -leaves only
- 10 cloves garlic -whole in paper
- 1 tsp extra virgin olive oil + more if needed
- 1 pinch sea salt
- 1 pinch black pepper -freshly cracked
- 2 tbsp fresh thyme
- 1 tbsp fresh oregano
Instructions
- Preheat oven to 425”F
- Rinse and dry the carrots well with a kitchen towel.
- Add them to a tray with the garlic cloves and rosemary drizzle with a very light drip of olive oil. Sprinkle With the sea salt and toss well to combine and coat all over.
- Line your largest baking sheet with parchment paper and place the carrots and garlic on top, preferably without the carrots touching each other.
- Roasted for 20 minutes In the preheated oven, then use a pair on tongues and flip them. Cook another 15-20 minutes until golden brown.
- Transfer to a serving platter and slice in half lengthwise to show the beautiful colors. Garnish with fresh herbs and save!
Notes
You can save the roasted garlic for later or serve alongside the carrots. It is really nice and creamy squeezed out of its paper onto crostini.
Nutrition
Calories: 97kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Sodium: 129mg | Potassium: 611mg | Fiber: 5g | Sugar: 8g | Vitamin A: 28605IU | Vitamin C: 18mg | Calcium: 104mg | Iron: 1.7mg
Roasted Sweet Potatoes
Hasselback Potatoes
Balsamic Cranberry Sauce
These carrots were to die for, now I have no more excuses not to eat them all the time. Absolutely delicious and so easy.