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Orange-Rosemary Roasted Carrots

Photo: Romulo Yanes

Prep time 15 mins
Cook time 30 mins

Serves: 4


  • 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

Nutrition Information

  • calories 122
  • fat 7 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 15 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 326 mg
  • calcium 41 mg

How to Make It

  1. Preheat oven to 425ºF. 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.