Save on Pinterest

Rosemary Roasted Baby Carrots

Baby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. —Aysha Schurman, Ammon, Idaho
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    8 servings

Ingredients

  • 2 pounds fresh baby carrots
  • 2 tablespoons olive oil
  • 4 teaspoons brown sugar
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 2 green onions, thinly sliced

Directions

  • Preheat oven to 425°. Place carrots in a large bowl. In a small bowl, mix oil, brown sugar, garlic and seasonings; add to carrots and toss to coat.
  • Transfer to two 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until tender, stirring once. Sprinkle with green onions.
Nutrition Facts
3/4 cup: 82 calories, 4g fat (0 saturated fat), 0 cholesterol, 238mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • gratefulservant_AZ
    Sep 18, 2013

    I only used half the amount of carrots and I forgot to sprinkle with green onions. I baked 35 minutes and it was perfect for me. Nice combination of spices.