Rosemary Roasted Carrots

Simple weeknight roasted vegetable recipe.

3-4 servings

Time: 25 mins

By Ethan Chlebowski

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

Ethan Chlebowski



  • Carrots

    • carrots
    • extra virgin olive oil
      as needed
  • Aromatics & spices

    • fresh rosemary
      2 sprigs
    • salt
      to taste
    • black pepper
      to taste


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.



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