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Rosemary Roasted Baby Carrots

5 | 1 Reviews
Total Time:Prep: 10 min. Bake: 25 min.

Recipe by Aysha Schurman

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 21, 2022

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

TEST KITCHEN APPROVED

Rosemary Roasted Baby Carrots

5 | 1 Reviews Add your review
Yield:8 servings
Prep:10 min
Cook:25 min
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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
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Directions

  1. 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.
  2. 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.