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roasted rosemary carrots

Cook Time 40 minutes
Total Time 40 minutes
Servings 5 people


  • 2 bunches carrots (~ 1.5lbs, cut in quarters, lengthwise)
  • 1 tbsp avocado oil
  • 2 tbsp minced fresh rosemary
  • 1 tbsp maple syrup
  • 1 tsp orange zest
  • salt and pepper to taste


  • Preheat the oven to 375°F.
  • Wash and chop the carrots (option to peel the skins but I left mine on). Combine the rosemary, oil, orange zest and maple syrup and then toss the carrots in it.
  • Place the carrots on a lined baking sheet, laying down flat with space between the carrots.
  • Roast for 32 minutes, tossing halfway through. Enjoy as a delightful side dish!