Baked Carrots With Rosemary

I'm slightly obsessed with creating carrot recipes that get people excited about eating them. I still remember being served steamed carrots in school, thinking that it was the worst possible dish in the entire universe. 

Today I tend to munch on raw carrots all day - and I sincerely believe they are one of the tastiest vegetables when roasted properly in the oven. 


Preparation time: 30 minutes | 2 helpings


400g carrots
1 red onion
2 tbsp olive oil
1 handful of fresh rosemary
3 tsp sea salt flakes


  1. Cut the whole carrots into sticks and place them on a baking tin covered with parchment paper
  2. Peel and chop the onion into long pieces and place them onto the baking tin
  3. Pour olive oil on top of the carrot sticks and the onion and sprinkle one teaspoon sea salt flakes on top of it all
  4. Bake in 200C for 20 minutes
  5. Meanwhile, rip the rosemary off the stems (throw away the stems) and sprinkle the rosemary on top of the carrots. Bake another 10 minutes and serve immediately

Stephanie is the founder of Helpings and the creator of all recipes on this platform. Watch her TEDx talk, 'Holy Shit', about digestion on YouTube, organized at King's Collage London in 2016. Stephanie is on a mission to help people help themselves through good food, online courses and extraordinary products.

Leave a Comment