Rosemary-roasted carrots
Serves: 4-6
![Rosemary-roasted carrots](/uploads/media/720x770/00/7130-Rosemary-roasted-carrots.jpg?v=1-0)
Recipe photograph by Laura Edwards
Rosemary-roasted carrots
Recipe by Anna Glover
Coated in a sweet and sticky glaze, these roasted carrots are a perfect veggie side to your Sunday roast
Serves: 4-6
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Nutritional information (per serving)
Calories
103Kcal
Fat
4gr
Saturates
1gr
Carbs
13gr
Sugars
12gr
Fibre
5gr
Protein
1gr
Salt
0.9gr
![Anna Glover](/uploads/media/100x100/05/165-anna480.jpg?v=1-0)
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
![Anna Glover](/uploads/media/100x100/05/165-anna480.jpg?v=1-0)
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 3 sprigs rosemary, plus a few to serve
- 400g medium carrots, scrubbed, trimmed and halved lengthways
- 1 tbsp olive oil
- 3 unpeeled garlic cloves, bashed
- 1 tsp juniper berries (optional)
- 2 tsp maple syrup (or honey)
Step by step
- Heat the oven to 200°C, fan 180°C, gas 6. Roughly strip the rosemary needles from the stalks and put the whole lot into a large roasting tin. Add the carrots, olive oil, garlic, juniper (if using) and a generous pinch of sea salt flakes and black pepper.
- Get your hands involved and toss everything together to coat the carrots. Roast for 25-35 minutes (depending on the thickness of your carrots) in the top of the oven, until lightly golden and tender when pierced with a fork.
- Give everything a shake half way through and for the last 3 minutes, drizzle over the maple syrup and toss together. Keep a close eye on the carrots so the syrup doesn’t burn, but you want them lovely and sticky. Serve with fresh rosemary stalks for decoration if you like.