Rosemary and Garlic Roasted Carrots – it's an easy side dish that pairs well with just about anything. They're super easy to make, they take less than 45 minutes to prepare and cook, AND they're well-received by just about anyone who eats veggies.
I am all about simplicity these days. There are truly not enough hours in the day to make the time-consuming and complicated meals that I typically love to make.
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I have found myself seeking simple, fast and easy recipes more and more, as we work later into the night and are left with less time to spend in the kitchen (apologies to my dear husband who has probably taken notice, as he finds himself cooking more these days, LOL, thanks boo).
On these types of days, I love to make dishes that are mindless yet delicious, fast but not “fast-food.” That's what you get with this ultra easy and tasty roasted carrots recipe.
We just got back from traveling back to New England for a week to celebrate two major events in our families – my grandparents renewed their vows for their 60th anniversary and my grandfather in-law had his 75th birthday. Talk about life goals! We were gone for 7 days but it felt like a fraction of that. And yet, it was totally exhausting.
Traveling home is hard, especially when you are close to your family and friends and want to spend every waking moment catching up with them, rather than going about your normal work routine. Don't get me wrong, I love being self-employed, but the work doesn't stop just because you are in control of your own schedule.
It's great to be able to work wherever I want, but in that same pocket lies the responsibility of keeping up with work since you may not have taken “vacation time.” I struggled with that. I always go. I got work done, but not enough. I spent time with my family, but not enough. There's usually not much of a happy medium.
Now, being back in Grand Cayman, we are adjusting back to normal life. It seems silly to say “adjusting,” because we weren't gone for that long, but any kind of travel takes a toll. Catching up on work, getting our bodies and diet back on track, falling back into our normal sleeping habits, etc. It's a bit of a project, which makes me thankful for easy and healthy dishes like this.
Anyway, now that I've told you the story of my last couple of weeks, let's get back to the real reason why you are were.
Rosemary has got to be my favorite herb, and I don't use it nearly enough. The smell, the taste… it's just got so much flavored packed into it and brings out so much in the foods it's prepared with. Rosemary crackers, rosemary cheese, rosemary veggies, rosemary chicken, gimme all the rosemary! I LOVE IT.
But, the nice thing about simple veggie dishes is that if you aren't as rosemary crazy as me (or if you just don't have any available to you), you can sub it out with what you've got on-hand. Thyme is my second favorite herb, a very close second, and would also compliment this side dish quite nicely.
You can also use as much or as little garlic as you want. If you have been following my recipes at all, you'll know by now that I am a garlic die-hard. If I am following a recipe, I almost always double (or triple) the recommendation and still end up feeling like it could have added more. Don't worry, I do the “normal people” amount for the recipes that I post, but you can bet that I didn't follow the directions myself.
We love to pair this side dish with rice and a nice piece of steak or chicken for a simple and balanced week night meal.
If you're looking for more easy and delicious side dishes, try my Balsamic Roasted Brussels Sprouts with Garlic (duh, more garlic!).
Rosemary and Garlic Roasted Carrots
2 bunches carrots
2-3 cloves garlic, chopped
1 tbsp fresh rosemary, chopped
2 tsp extra virgin olive oil
1/4 tsp salt
Pepper to taste
- Preheat oven to 375 degrees F.
- Clean and peel carrots. Trim stems to an inch in length.
- Mince garlic and chop rosemary into small pieces.
- Lay carrots on a baking sheet and drizzle the olive oil over the top.
- Sprinkle half of the garlic and rosemary over the carrots and toss until evenly coated.
- Top with the rest of the garlic and rosemary.
- Baked for 30-35 minutes.