A fresh look at everyday eating

Roasted Baby Carrots with Fresh Rosemary

Buying in bulk sometimes puts us in wasteful situations. This recipe goes with my recent newsletter “Waste Not Want Not”. To subscribe, send me a quick email. I’d love to add you!

This is a perfect side dish for the holidays. It also goes well with a simple roasted chicken. The recipe serves about 4 people. Each serving is about 3/4 cup of carrots. This recipe is low in calories, vegan and gluten free.


  • 2lbs of baby carrots
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped
  • 1/2 tsp kosher salt


  1. Preheat oven to 400F. Line a large baking sheet with foil.
  2. In a large mixing bowl, add carrots, olive oil, rosemary and salt. Use your hands to gently toss the carrots so that they are all coated with the mixture.
  3. Distribute carrots on baking sheet. Make sure they are evenly spread about pan. Bake for 25-30 minutes. Serve warm.

Leave a Comment

You must be logged in to post a comment.