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Savory Roasted Rosemary Carrots Recipe

Everyone knows that the real star of the show on Thanksgiving is the turkey. But, if you’re like me you may enjoy the foods that accompany the entrée just as much (or even more!) than the actual bird itself.

In addition to Thanksgiving’s iconic “must-make” side dishes that are impossible to live without, I always add a few extra items to my feast to pack extra nutrition for everyone around the table.

We’ve had these tasty carrots so many years in a row now that they’ve become a permanent addition to our table… everyone loves them, and then we doesn’t feel quite as guilty going back for that second piece of pie! If you want to create an earthy centerpiece to accompany these rustic-feeling carrots, hop over for a full DIY tutorial.


  • Long Stem Carrots (if you find ones with the stems on, it will give the dish a rustic feel)
  • Extra Virgin Olive Oil
  • Fresh Rosemary

Pre heat oven to 375 degrees F.

Rinse carrots, then completely dry with paper towel.

Peel carrots, while leaving stems on to give the side-dish a rustic feel.

Line cookie sheet with aluminum foil.

Place carrots on baking sheet and brush with extra virgin olive oil.

Roast carrots at 375 degrees F for 25 minutes.

Plate carrots and garnish with rosemary leaves.

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