Garlic Rosemary Roasted Glazed Carrots worth repeating

Garlic Rosemary Roasted Glazed Carrots with brown sugar is an impressive, beautiful, tasty side dish that's simple to make! Perfect holiday side dish or for any busy weeknight dinner.

Carrots are one of the favorite side dishes to cook. They are tasty, versatile, and look beautiful on any table.

While there are many ways to cook carrots, this way is truly the favorite. If you like dishes that are sweet and savory, We know you'll love this dish, too!

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❤️ Why makes this recipe so special

This garlic rosemary roasted glazed carrots are:

Perfect for the holidays. The recipe is quick and simple to make, yet looks impressive and elegant. And the flavors compliment any holiday meal.
Fast. Done in 30 minutes!
Healthy. Each serving has less than 100 calories.
Simple. All the ingredients are commonly found at your neighborhood grocery store.
Super flavorful.

Pair this side dish with main courses like Pressure-cooker Chicken Thighs, Herb-Crusted Rack of Lamb, or Pressure-cooker Moroccan Chicken.

🥕 Ingredient notes

Fresh carrots – You'll want to use fresh carrots for this recipe and peel them yourself so you get the most flavor from them.

Garlic – One of the best parts of this recipe is the garlic. It adds a gorgeous fragrant savory flavor in every bite.

Rosemary – Garlic's BFF rosemary plays nicely to impart herbal woodsy flavors and aromas.

Brown sugar and olive oil – These make up the glaze. During roasting, the sugar caramelizes beautifully and coats the carrots with a slightly sweet layer that balances the savory.

✅ Step-by-step instructions

Making these roasted glazed carrots is super simple.

1. Peel and trim the carrots.

2. Toss with olive oil, brown sugar, garlic, rosemary, salt and pepper.

3. Roast at 425°F for 25 to 30 minutes. That's it!

Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.

👩🏽‍🍳 Recipe FAQs

How long to roasted carrots keep?

Roasted carrots should last 3 to 4 days in an airtight container in the refrigerator.

Do the carrots need to be peeled before roasting?

We like them better without the peel to remove any dirt or residue, but you don't need to peel them. If you decide not to, simply be sure to wash them thoroughly first.

Can roasted carrots be reheated?

Yes, you can make them ahead of time then reheat either in the oven or the air fryer for a few minutes at 375°. The air fryer will likely heat them faster so you'll want to check that they don't become overdone.

🍽 Main Dishes to Serve With This Carrot Side Dish

These carrots are beautiful and elegant enough to serve at any holiday feast or dinner party. But they're so fast and simple, they can also elevate any weeknight family dinner, too.

This vegan side dish makes an excellent companion to other main courses such as:

The last time We made these, We actually roasted them at the same time as We made the One-Pan Garlic Rosemary Beef Roast with potatoes. We simply placed them in the rack beneath the beef roast and took them out around 30 minutes.

🥣 More side dish recipes

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!

Rosemary Garlic Roasted Carrots

By Marlynn Schotland Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins Servings: 6 servings These sweet glazed carrots are an simple, impressive, tasty side dish that will elevate any meal!

Ingredients

1 pound carrots, about 2 bunches of carrots with stems, destemmed (save the stems) and trimmed
2 tablespoons olive oil
4 teaspoons brown sugar
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Preheat oven to 425°F.
Line a baking sheet with aluminum foil or parchment paper. Place carrots in a single row across the foil or parchment paper.
In a medium bowl, mix together olive oil, brown sugar, garlic, and rosemary. Drizzle over carrots and toss to coat. Season with salt & pepper.
Roast carrots at 425°F for 25 to 30 minutes. Serve immediately.

Notes

What to do with carrot stems: save the green carrot tops and use them to serve as a bed of greens for the roasted glazed carrot to lie on after they are cooked. You can also make tasty pesto with carrot top greens, or even make a carrot top salad. Or, save them with your vegetable scraps to make homemade stock.

Nutrition

Calories: 85 kcal, Carbohydrates: 10 g, Protein: 1 g, Fat: 5 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Sodium: 247 mg, Potassium: 255 mg, Fiber: 2 g, Sugar: 6 g, Vitamin A: 12640 IU, Vitamin C: 5 mg, Calcium: 31 mg, Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.