Rosemary Roasted Carrots

Name: Rosemary Roasted Carrots
Total time: 25 min
Yield: 3-4 servings
Cuisine: American
Ingredients: Carrots, 3-4; Extra Virgin Olive Oil, as needed; Fresh rosemary, 2 sprigs; Salt, to taste; Black Pepper, to taste

Simple weeknight roasted vegetable recipe.

3-4 servings

Time: 25 mins

Tags:Easy Feel Good Quick

LET'S COOK!

By Ethan Chlebowski

Ingredients

Carrots
- carrots
  3-4
- extra virgin olive oil
  as needed
Aromatics & spices
- fresh rosemary
  2 sprigs
- salt
  to taste
- black pepper
  to taste

FAQ

I 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

CREATOR

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.