I hope you all had the happiest Halloween!! I spent the day working and making a double batch of my Almond Awesomes (my healthier take on the classic Almond Joy – one of my faves!) to bring to my sister’s house and to give to my hubby who was at work, who both LOVE them! I took my dogs on a hike that afternoon and then trick-or-treated with my niece and nephew that evening…so it was a packed yet super fun day!
These Rosemary Garlic Roasted Carrots are such a simple but flavorful side dish, which is perfect for the holidays! It’s CRAZY that it’s already November, and as much as I absolutely adore summer, I always really look forward to this time of year as well. The holidays are my favorite time to spend with friends and family!
I’m a HUGE fan of simple recipes, but they’ve also gotta be super flavorful, which is exactly what these carrots are! I personally love my roasted carrots to be borderline burnt, as I looooove the caramelized flavors that come out. How roasted you want your carrots is obviously up to you. 😉
Enjoy this recipe for my Rosemary Garlic Roasted Carrots!
Rosemary Garlic Roasted Carrots
- Preheat your oven to 425 degrees.
- Slice the carrots in half widthwise, and then in half again lengthwise. If the carrots are thick, cut them in half again lengthwise. Toss the carrots with the ghee directly on the baking sheet, and then spread them into a single layer. Sprinkle with 1 tablespoon of the rosemary and the garlic. Season with salt and pepper.
- Roast for 15 minutes. Flip the carrots and roast for another 10-15 minutes, or until the carrots are tender and have started to brown. Toss with the remaining rosemary and ENJOY!
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