Roasted Carrots with Rosemary and Fennel

Roasting carrots with rosemary, thyme, and fennel is a great way to compliment the carrots’ earthy goodness and create a healthy, delicious dish.

What makes this roasted carrot recipe work is how the olive oil and lemon juice come together to create a light sauce that highlights the flavors in the fresh herbs and spices while helping the carrots cook up nice and juicy.

The flavors in this dish pair incredibly well with herb-forward roasted and grilled dishes.  A few of our favorites are Grilled Pork Tenderloin and Rosemary and Thyme Roasted Chicken Breasts.


Roasted Carrots with Rosemary and Fennel

Roasted Carrots with Rosemary and Fennel

5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings


  • 3 cups carrots, diced
  • 1 cup fennel, diced
  • 1/2 tbsp rosemary, minced
  • 1/2 tbsp thyme, minced
  • 1/2 tbsp brown sugar
  • 1 clove garlic
  • 1 tbsp olive oil
  • 1/2 tbsp lemon juice
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 ground cumin


  • Peel the carrots and cut them into bite sized pieces. Finely dice the fennel.
  • Mince the rosemary, thyme, and garlic and combine them with the olive oil, lemon juice, salt, pepper, brown sugar, and cumin. Mix the carrots and fennel with the olive oil mixture in a medium bowl.
  • Once everything is mixed together roast the carrots in a baking dish at 350℉ for 25 to 30 minutes, making sure to stir them halfway through. The carrots should be cooked all the way through, but still, have a little crunch.
  • To finish the carrots pour them back into the bowl where they were mixed with the olive oil and spices, add a pinch of salt, and a fresh grind or two of pepper and give everything a good stir.
  • The reason for finishing the carrots in the bowl is the leftover olive oil and spices season the carrots again, which helps brighten up their flavors after the heat from the oven.


Cutting the carrots into similar sized pieces helps them cook evenly.

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Course: Side Dish
Cuisine: American
Keyword: Healthy Eating


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Nutrition Facts
Roasted Carrots with Rosemary and Fennel
Amount Per Serving
Calories 87 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 514mg21%
Potassium 397mg11%
Carbohydrates 13g4%
Fiber 3g12%
Sugar 6g7%
Protein 1g2%
Vitamin A 16120IU322%
Vitamin C 10.9mg13%
Calcium 51mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.