Total Time
Prep 0 mins
Cook 20 mins

Great for kids and not only!

Ingredients Nutrition


  1. Heat oven to 425 degrees F. Line a shallow pan with foil.
  2. Using a sharp knife, slice away the tip and end of each carrot; peel each completely.
  3. Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again.
  4. In a mixing bowl, combine the carrot sticks, olive oil, rosemary, sugar, salt and pepper. Stir until all are evenly coated.
  5. Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender.
  6. Serve hot or at room temperature.
Most Helpful

5 5

It's just great! I did it a few times now - with rosemary, with thyme, with rosemary and thyme, with basil, with olive oil, with toasted sesame oil, with peanut oil and so on and so on I can't imagine why I didn't think about it before :P

5 5

Never thought to make carrots this way - definitely enjoyed by the children and couldn't get much easier! I didn't have any fresh rosemary so I left it out. I also used Rita's "crazy salt" (Crazy Salt) which was nice. I found they were cooked at about 15 minutes and the thinner pieces were starting to watch those last 5 minutes. Thanks Little!

5 5

This was an easy, healthy, tasty, delicious,%u2026 dish. I prepared this with 1.5 kg of carrots (for 8 people) and my guests were really impressed. The combination with fresh rosemary is perfect!
I%u2019ve combined this with chicken and homemade pasta (spƤtzle). Thanks for posting!