Rosemary and Olive Oil Roasted Carrots
Carrots are a classic roasted vegetable, and for good reason. They're sweet, earthy, and versatile. But what if we could take them to the next level? What if we could make them even more flavorful, even more caramelized? That's where this recipe comes in. This recipe for Rosemary and Olive Oil Roasted Carrots is simple, yet incredibly effective. The carrots are tossed in a mixture of olive oil, rosemary, salt, and pepper, then roasted in a hot oven until they're tender and browned. The result is a dish that is both flavorful and visually appealing. The key to this recipe is the high roasting temperature. The high heat caramelizes the carrots, giving them a rich, sweet flavor. The rosemary and olive oil add a savory and aromatic note, while the salt and pepper balance out the sweetness.
The story of how I came to develop this recipe for Rosemary and Olive Oil Roasted Carrots is a long and winding one. It all started when I was a child, growing up on a farm in the Midwest. My family grew all sorts of vegetables, including carrots. I remember helping my father harvest the carrots, and I would always sneak a few to eat. I loved the sweet, earthy flavor of the carrots, and I would often eat them raw. As I got older, I started to experiment with different ways to cook carrots. I roasted them, sauteed them, and even made carrot soup. But it wasn't until I tried this recipe for Rosemary and Olive Oil Roasted Carrots that I realized the true potential of this humble vegetable. I developed this recipe over many years of trial and error. I tried different combinations of spices and herbs, and I experimented with different roasting temperatures. Finally, I arrived at this recipe, which I believe is the perfect way to roast carrots. The carrots are roasted at a high temperature, which caramelizes them and gives them a rich, sweet flavor. The rosemary and olive oil add a savory and aromatic note, while the salt and pepper balance out the sweetness.
Rosemary and Olive Oil Roasted Carrots Rosemary and Olive Oil Roasted Carrots Rosemary and Olive Oil Roasted Carrots Rosemary and Olive Oil Roasted Carrots
Prep time: 10 | Cook time: 25 | Serves: 4
Ingredients
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss carrots with olive oil, rosemary, salt, and pepper.
  3. Spread carrots in a single layer on a baking sheet.
  4. Roast for 20-25 minutes, or until tender and browned.
  5. Serve immediately.
Why It Works
  • The high roasting temperature caramelizes the carrots, giving them a rich, sweet flavor.
  • The rosemary and olive oil add a savory and aromatic note.
  • The salt and pepper balance out the sweetness.