Roasted Carrots with Rosemary and Thyme // Holiday Side Dish ❤️ Step by Step

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are more affordable and have a longer shelf life.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried oregano

Dried oregano is a cost-effective alternative with a similar flavor profile.

Remove both ends of the carrots.

Peel the carrots using a peeler.

Cut the carrots into pieces about one inch in size.

Use a small stainless steel pan and set the heat to medium.

Add half a stick of unsalted butter to the pan and let it melt until golden brown.

Add 1/4 cup of light brown sugar, one sprig of fresh rosemary, a couple of sprigs of fresh thyme, one tablespoon of olive oil, 1/4 teaspoon of cinnamon, some pepper, and salt to the melted butter.

Turn off the heat and mix until the sugar is smooth.

Pour the mixture into a bowl with the carrots and toss to coat.

Spray a cookie sheet lightly with non-stick spray and spread the carrots out evenly on it.

Add minced garlic to the carrots for the last 5 minutes of roasting to prevent burning.

Add red pepper flakes if desired for extra kick.

Place the tray in the oven for 20 minutes on the center rack.

After 20 minutes, remove the tray from the oven and take out the rosemary sprigs.

Sprinkle chopped parsley on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary