Roasted Rosemary Buttered Carrots
on Oct 24, 2016, Updated Nov 27, 2020
This post may contain affiliate links. Please read our disclosure policy.
Roasted Rosemary Buttered Carrots – This versatile side dish is fast, healthy, and simply delicious. Featuring just three ordinary ingredients, it’s economical to boot.
Table of Contents
What are these?
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 complement 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 them. -Dan
👨🍳 Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. We love hearing from our readers!
⏩ Stay in touch with us on social media by following us on Facebook, Pinterest, Instagram, and YouTube!
📬Get our Recipes delivered to your inbox for FREE!
Roasted Rosemary Buttered Carrots Recipe
Ingredients
- 3 cups baby carrots
- 2 tablespoons butter, , melted
- 2-3 sprigs fresh rosemary
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This side dish looks amazing! I absolutely love rosemary, so I see this side dish in my very near future. I love how simple this is too. Yum!
Thanks, Christina, we have learned that simple is usually best!
I love the simplicity of this dish — and the fact that its not weighed down with sugar, or honey or other sweeteners — Carrots are sweet enough! lovely!
love roasted carrots and rosemary!!! The combo is delicious!
A perfect and colorful side dish for any time of the year! Lovely!
Carrots are one of my favorite sides…except I usually eat them instead of the main dish. Because I love them that much! These look delicious and so easy to make. Perfect!
Love the twist of adding rosemary to the carrots
I’ve always just added carrots to the roasting pan with my lamb, beef or chicken, but this sounds soooo much better. To me, nothing smells more comforting than fresh rosemary roasted in the oven, so this sounds like a match made in heaven!
Thanks, Laura. I hope you give these a try this fall season!
We love carrots and making them with butter ? – even better!! Great side to compliment any dish -thanks
We love carrots and making them with butter ? – even better!! Great side to any dish -thanks
I love easy and quick recipes so you won me over with that! Plus these would be a delicious side to a Thanksgiving Day spread. Mmmmmmmmm!