Rosemary-roasted carrots
Serves: 4-6
Prep time: 10 minsTotal time: 
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
Prep time: 10 minsTotal time: 
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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
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
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.
