Rosemary Garlic Roasted Glazed Carrots with brown sugar is an impressive, beautiful, delicious side dish that's easy to make! Perfect holiday side dish or for any busy weeknight dinner.
Carrots are one of my favorite side dishes to cook. They are delicious, versatile, and look beautiful on any table.
This garlic rosemary roasted glazed carrots recipe is perfect for the holidays. It's fast and easy to make, yet looks impressive and elegant. And the flavors compliment any holiday meal.
Garlic Rosemary Roasted Glazed Carrots
While there are many ways to cook carrots, this way is truly my favorite. If you like dishes that are sweet and savory, I know you'll love this dish, too!
The garlic adds a gorgeous fragrant savory flavor in every bite. And garlic's BFF rosemary plays nicely to impart herbal woodsy flavors and aromas.
Then the glaze comes from the brown sugar and olive oil. By roasting the carrots at 425°F, the sugar caramelizes beautifully and coats the carrots with a slightly sweet layer that balances the savory.
It's a well-balanced, delightful dish that makes the tastebuds happy!
How do you make roasted glazed carrots?
Making these roasted glazed carrots is super easy.
After peeling and trimming the carrots, simple toss with olive oil, brown sugar, garlic, rosemary, salt and pepper.
Roast at 425°F for 25 to 30 minutes.
Exact measurements and detailed instructions can be found in the printable recipe card at the bottom of this post!
Main Dishes to Serve With This Carrot Side Dish
These carrots are beautiful and elegant enough to serve at any holiday feast or dinner party. But they're so fast and easy, they can also elevate any weeknight family dinner, too.
This vegan side dish makes an excellent companion to main dishes such as:
- One-Pan Garlic Rosemary Beef Roast
- Herb-Crusted Rack of Lamb
- Slow Cooker Cranberry Meatballs
- Instant Pot Moroccan Chicken
- Vegan Dairy-Free Fettuccine Alfredo
The last time I made these, I actually roasted them at the same time as I made the One-Pan Garlic Rosemary Beef Roast with potatoes. I simply placed them in the rack beneath the beef roast and took them out around 30 minutes.
Rosemary Garlic Roasted Carrots
- Preheat oven to 425°F.
- Line a baking sheet with aluminum foil or parchment paper. Place carrots in a single row across the foil or parchment paper.
- In a medium bowl, mix together olive oil, brown sugar, garlic, and rosemary. Drizzle over carrots and toss to coat. Season with salt & pepper.
- Roast carrots at 425°F for 25 to 30 minutes. Serve immediately.