Orange-Rosemary Roasted Carrots

orange-rosemary-roasted-carrots Photo: Romulo Yanes


  • 1 pound slender young carrots, scrubbed, halved lengthwise if large, greens trimmed to 2 inches above carrot tops
  • 2 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon finely grated orange zest
  • 2 thin orange slices, seeds removed
  • 1 large sprig rosemary
  • 1/4 cup fresh orange juice
  • 1 tablespoon pure maple syrup


1. Preheat oven to 425°F. Line a large rimmed baking sheet with foil; spread carrots on sheet. In a bowl, whisk oil and mustard. Pour over carrots and turn to coat. Sprinkle with salt, pepper and orange zest. Nestle orange slices and rosemary sprig among carrots; drizzle with orange juice. Tightly cover baking sheet with foil; roast until carrots are nearly tender, about 20 minutes.

2. Remove from oven; drizzle with maple syrup. Roast, uncovered, until lightly caramelized and tender, about 10 minutes longer. Season with more salt, if desired.

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  • Yield: Serves 4

Nutritional Information

Calories per serving: 122
Fat per serving: 7g
Saturated fat per serving: 1g
Cholesterol per serving: 0mg
Fiber per serving: 3g
Protein per serving: 1g
Carbohydrate per serving: 15g
Sodium per serving: 326mg
Iron per serving: 0mg
Calcium per serving: 41mg

Good to Know

Get creative with orange flavor for this citrusy side dish that takes only 15 minutes to prep.

This Recipe Is

Laraine Perri