Rosemary Roasted Carrots
Simple weeknight roasted vegetable recipe.
By Ethan ChlebowskiI first featured this recipe in my popular video: Why are restaurant vegetables so much better than homemade ones?
Parboiling and then broiling vegetables is one of my favorite techniques for getting crispy, golden-brown textures.
Ethan Chlebowski
Ingredients
Carrots
- carrots3-4
- extra virgin olive oilas needed
Aromatics & spices
- fresh rosemary2 sprigs
- saltto taste
- black pepperto taste
Method
Step 1: Prep & boil the carrots
Set a pot of water on medium-high and bring to a . Add 2 large sprinkles of salt.
Cut the carrots into large planks. Cut the sticks in half lengthwise then into half again (carrot sticks).
Add the carrots to the water and boil for 6 to 8 minutes. Meanwhile, turn on the broiler in your oven to begin heating.
Step 2: Broil the carrots
Strain off the carrots well and add to a large baking sheet. Add black pepper, and rosemary. Toss everything together with enough oil to coat all the carrots. Add to the oven and until crisp, about 10 to 15 minutes.
Taste and add more salt if needed. Enjoy.
FAQ
Also Appears In
Free Spice Guide
Join The Mouthful Newsletter to receive our essential spices list pdf.
Just subscribe to our weekly newsletter where 60,000+ readers get lifestyle protocols, recipe frameworks, Q&A from expert home cooks, and cooking trends explained.
We hate spam too. Unsubscribe anytime.
