Rosemary Scented Carrots

Prep Time: 10 min
Cook Time: 5 min
Serves: 8

When the stovetop is full, here’s a quick no-fuss flavourful way to cook carrots.


1 1/2 lbs (0.7 kg) carrots
1 1/2 tsp (7.5 mL) olive oil or butter
1 tsp (5 mL) lemon peel, finely grated
2 tsp (10 mL) fresh rosemary or tarragon leaves, finely chopped
1/2 tsp (2.5 mL) dried rosemary or tarragon
salt, generous pinch
black pepper, freshly ground (optional)


1 Diagonally slice carrots about ¼ - inch (0.5cm) thick.

Microwave Method

1 Place in medium-size microwave-safe bowl along with 3 Tbsp (45 mL) water.
2 Cover loosely with waxed paper or parchment paper, venting one corner so steam may escape.
3 Microwave on high, stirring once until carrots are tender, about 5 to 6 minutes.
4 Drain carrots and stir in remaining ingredients until evenly mixed.

Roasting Method

1 Heat oven to 425°F.
2 In large bowl, combine carrots with olive oil. Toss to coat.
3 Transfer carrots to foil/parchment lined baking sheet in a single layer.
4 Cover tightly with foil; cook for 15mins.
5 Remove foil, stir carrots and continue to cook until carrots are browned and tender – 30 minutes or so.
6 Toss with lemon peel, herbs and seasonings