Roasted Rosemary Buttered Carrots – This versatile side dish is fast, healthy, and simply delicious. Featuring just three ordinary ingredients, it’s economical to boot.
Roasted Rosemary Buttered Carrots
This recipe was created to make as a side dish for a variation of one of our most popular recipes, here on Platter Talk, our Rosemary Lemon Chicken. In our original recipe, we used a chicken that had been cut up into eight pieces.
For this version, we used a whole chicken. Having never dredged a whole chicken before, I found the end-result to be a delicious entrée with great curb appeal.
With our revamped chicken recipe as a backdrop, these Roasted Rosemary Buttered Carrots came to be. Although I had no intention of featuring there here with you, after tasting this easy side dish, I felt nothing less than a moral obligation to do so.
These baby carrots, kissed with rosemary then tossed in butter were the perfect compliment to our chicken dinner. It quickly became apparent though just how versatile this side dish can be with almost any entrée.
Some carrots, some fresh herbs, and a tab or two of butter. Never underestimate the power of the meek. Give these a try, I know you will enjoy. -Dan
Roasted Rosemary Buttered Carrots Recipe
- 3 cups baby carrots
- 2 tablespoons butter , melted
- 2-3 sprigs fresh rosemary
- Preheat oven to 350° F.
- Strip rosemary leaves from sprigs and finely chop.
- Using small bowl, toss carrots with melted butter.
- Add chopped rosemary leave and mix well.
- Spread carrots out on shallow baking tray, place in hot oven and roast for 15-20 minutes until tender and bright orange..
- Garnish with additional rosemary sprigs, if desired.