Recipe

Rosemary Roasted Carrots

Butter, salt, and a drizzle of syrup out of the oven.

Placeholder · Recipe hero Sheet pan of blistered whole carrots, butter pooling, flecks of rosemary, a spoon drizzling syrup over the top. Warm overhead kitchen light.

Serves four as a side. About 35 minutes.

Ingredients

  • 2 lbs carrots, scrubbed, halved lengthwise if thick
  • 2 tbsp butter, melted, or olive oil
  • 2 tbsp Spanish rosemary simple syrup
  • 2 sprigs fresh rosemary, leaves chopped
  • Flaky salt and black pepper

Steps

  1. Heat the oven to 425 and line a sheet pan.
  2. Toss the carrots with the melted butter, half the rosemary, salt, and pepper. Spread them in one layer so they roast instead of steam.
  3. Roast 25 to 30 minutes, turning once, until the edges blister and a knife slides in easily.
  4. Out of the oven, drizzle the rosemary syrup over the hot carrots and toss. The heat thins it into a glaze.
  5. Scatter the rest of the rosemary and a little more flaky salt over the top. Serve warm.

Notes

Salt against the sweet

The syrup is sweet, so finish with flaky salt with a heavy hand. The contrast is the whole point.

On the carrots

Smaller carrots roast more evenly and look better whole. If yours are big, halve or quarter them so they cook through.

Other roots

Parsnips, beets, and winter squash all take the same treatment. Adjust the time to the vegetable.

What else this syrup goes in