Roasted Rosemary & Herb Glazed Carrots Recipe
Today we are making a Roasted Rosemary & Herb Glazed Carrots Recipe! These rosemary carrots are a great side dish and convenient to make, with just a handful of simple ingredients like maple syrup, olive oil and a few herbs tossed with fresh carrots. It’s roasted in the oven for about a half hour, and makes an elegant side dish you can serve to a crowd. A hint of sweetness and the savory flavor really comes through once the carrots are roasted in the oven! Glazed carrots make a great addition to any holiday meal at the dinner table. Maybe it’s just me, but I feel like carrot recipes are totally underrated.
Imagine the Thanksgiving table with this simple side dish, followed by some mashed potatoes, cranberry sauce, brussels sprouts and a lentil loaf, anyone? You don’t need to be a pro in the kitchen for these – just mix all the ingredients in a bowl, toss them with the carrots and put them in the oven, flipping the carrots halfway through. Scroll down to get the recipe at the bottom of this post!
Why You’ll Love This Roasted Rosemary & Herb Glazed Carrots Recipe
Burst of Flavor: The combination of rosemary, thyme, and oregano along with the sweet and savory glaze made from the maple syrup creates a delightful explosion of flavors that perfectly complement the natural sweetness of the carrots. Additionally, as these carrots roast, the fragrance of rosemary and herbs will fill your kitchen, creating an inviting atmosphere that’s comforting and appetizing. You’ll want to add this recipe to your list of new favorite side dishes!
Easy Preparation: This recipe is straightforward and doesn’t require complicated techniques. With minimal prep work, you can have a flavorful side dish that’s perfect for both weeknight dinners and special occasions.
Healthful Side Dish: Carrots are rich in vitamins, minerals, and dietary fiber. Roasting them retains their nutritional value while enhancing their natural sweetness, making this dish a healthful addition to your meal.
Substitutions
Thyme & Rosemary: This recipe uses dried thyme and rosemary, but fresh rosemary and thyme may also be used. Make sure to adjust the proportions accordingly. It will probably need a little more than the recipe calls for with the dry herbs, as drying them out gives a stronger flavor than fresh, even after baking.
Olive Oil: Use avocado oil, vegan butter, or regular olive oil instead of extra virgin olive oil. Do not use strong-scented oils, such as mustard oil or extra-virgin coconut oil.
Whole Carrots: You can use a mix of rainbow carrots, or just regular orange ones. Baby carrots may work as well for this recipe, but make sure to cut them in half before using.
Maple Syrup: Use pure maple syrup, which contains just one ingredient (not pancake syrup). You can also use agave nectar.
Cinnamon: This recipe uses ground cinnamon. For best results you can grind your own cinnamon using a spice grinder and fresh cinnamon sticks. However, pre-ground cinnamon will work well too.
Roasted Rosemary & Herb Glazed Carrots Recipe Notes
- Switch up the flavor by adding some minced garlic into the mixture, and using melted vegan butter instead of olive oil for garlic butter herb carrots!
- Consider garnishing them with a sprinkle of fresh minced rosemary, black pepper, red pepper flakes, fresh thyme or a drizzle of balsamic vinegar or extra maple syrup before serving.
More Delicious Recipes You’ll Love
If you make this Roasted Rosemary & Herb Glazed Carrots Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Roasted Rosemary & Herb Glazed Carrots Recipe
Equipment
- Oven
- Baking Tray
Ingredients
- 1 large carrot peeled and chopped into sticks
- 1 tbsp extra-virgin olive oil
- ½ tbsp pure maple syrup
- ¼ tsp dried rosemary
- ¼ tsp dried thyme
- ⅛ tsp ground cinnamon
- ¼ tsp pink salt
Instructions
- Preheat oven to 400 degrees F.
- Mix together all the ingredients in a small bowl, aside from the carrots.
- Cut carrots into sticks, making sure the thickness of your carrots is as it shows in the photos. You can also keep the stems on to reduce waste, or cut them off if desired.
- Add the carrot sticks to a medium bowl, and pour the oil mixture over the carrots.
- Toss the oil mixture with the carrots to fully coat them.
- Once the carrots are coated, line a baking sheet pan or a rectangular / square baking dish with parchment paper.
- Evenly spread the carrots out in a single layer over the sheet.
- Bake for 25 minutes, flipping the carrots around halfway through the baking time.
- Once the time is up, remove the baking tray from the oven and place on a heat proof surface.
- Serve the carrots warm on a serving platter, with extra optional herbs and spices sprinkled on top!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.
