Roasted Rosemary Buttered Carrots

Dan from Platter Talk
by Dan from Platter Talk
4 servings
20 min

- This versatile side dish is fast, healthy, and simply delicious. Featuring just three ordinary ingredients, it's economical to boot.

A bowl of roasted carrots with rosemary
What are these?
A closeup of roasted carrots

This recipe was created to make as a side dish for a variation of one of our most popular recipes, here on Platter Talk, our Rosemary Lemon Chicken. In our original recipe, we used a chicken that had been cut up into eight pieces.

For this version, we used a whole chicken. Having never dredged a whole chicken before, I found the end result to be a delicious entrée with great curb appeal.

A close-up of a roasted chicken

With our revamped chicken recipe as a backdrop, these Roasted Rosemary Buttered Carrots came to be. Although I had no intention of featuring there here with you, after tasting this easy side dish, I felt nothing less than a moral obligation to do so.

These baby carrots kissed with rosemary then tossed in butter were the perfect complement to our chicken dinner. It quickly became apparent though just how versatile this side dish can be with almost any entrée.

Some carrots, some fresh herbs, and a tab or two of butter. Never underestimate the power of the meek. Give these a try, I know you will enjoy them. -Dan

A plate of food with roasted baby carrots
A plate of food with carrots
Roasted Rosemary Buttered Carrots
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • ▢ 3 cups baby carrots
  • ▢ 2 tablespoons butter , melted
  • ▢ 2-3 sprigs fresh rosemary

Preheat oven to 350° F.
Strip rosemary leaves from sprigs and finely chop.
Using small bowl, toss carrots with melted butter.
Add chopped rosemary leave and mix well.
Spread carrots out on shallow baking tray, place in hot oven and roast for 15-20 minutes until tender and bright orange..
Garnish with additional rosemary sprigs, if desired.
Dan from Platter Talk
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