Rosemary roasted carrots

By | October 26, 2012

It’s been a pretty carrot-y week here, huh?

But that’s what I love about carrots. You can use them in any course of the meal, and it always works. Think about it: Appetizers, soups, salads, mains, sides, desserts. Oh, and breakfast. Any and all of them could feature carrots.

So. Remember when I told you about magically shrinking roasted carrots? And how roasting does all sorts of wonderful things to a totally ordinary vegetable?

Well, I think this is an even better way to roast them. And by “this” I mean raiding the rosemary bush outside.

Photo by Aaron Simon

We have one of those…it’s awesome. A completely free, never-ending, freshest-possible rosemary source right outside my front door. And rosemary doesn’t tend to be buggy. Soak, rinse, quick, painless check, and off it goes in the oven.


Rosemary lends a delicious flavor (and aroma!) to just about any vegetable. I’ve roasted it with carrots, potatoes, sweet potatoes, and peppers of all colors, but you can really use it on anything.

Including chicken. But I don’t know anything about that. You’ll have to check my arch-nemesis, More Meat, Please, for that.

…and after.

In the meantime, I’d suggest getting a tray of these in the oven. Because as I was saying, aside from being flavorful and easy to make, they’re super versatile. I bet that no matter what you’re making for Shabbos, rosemary-roasted carrots would round out the meal.

One year ago: Jury duty, the U.S. Consulate, and Fro Yo


Hindy on October 26, 2012 at 3:19 pm.

These look fantastic. I have everything I need to make this in my house now! Going to make this with shabbat dinner tonight!


Tali Simon on October 26, 2012 at 3:21 pm.

Love when that happens. :)


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