Roasted Baby Carrots

  • Provided by:

    Ingredients Print Recipe

  • 1 lbs baby heirloom carrots, multicoloured (not those little baby cut carrots in a bag)
  • 1 sprigs of rosemary
  • 2 cloves of garlic, smashed
  • 2 tbsp olive oil
  • 1/4 cup toasted hazlenuts, lightly crushed
  • 2 tbsp picked dill
  • 3 tbsp fresh ricotta
  • Salt and pepper


1. Preheat oven to 500F.

2. Clean and trim carrots; leave skin on. If you can't find baby heirloom carrots, simply use large heirloom carrots and cut into large cunks (about 2-3 inches long). Toss carrots with olive oil, salt, pepper, garlic and rosemary. Roast for 8-10 minutes until caramelized.

3. Transfer carrots to a platter. Drizzle with maple syrup and top with hazelnuts, dill and dollops of ricotta cheese.

Note: To toast hazelnuts, roast in preheated 400F oven for about 5 minutes. Rub hazlenuts in a towel to remove skins.

The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Sell This House
Fix This Yard
Hiring America
Children's Programming
The Chew
Military Makeover
The Balancing Act