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Rosemary Scented Carrots

When the stovetop is full, here’s a quick no-fuss flavourful way to cook carrots.
Serves: 8
Prep Time: 10 min
Cook Time: 5 min


1 ½ lbs carrots
1 ½ tsp olive oil or butter
1 tsp lemon peel, finely grated
2 tsp fresh rosemary or tarragon leaves, finely chopped
½ tsp dried rosemary or tarragon
salt, generous pinch
black pepper, freshly ground (optional)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


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

  2. Microwave Method: Place in medium-size microwave-safe bowl along with 3 Tbsp (45 mL) water.

  3. Cover loosely with waxed paper or parchment paper, venting one corner so steam may escape.

  4. Microwave on high, stirring once until carrots are tender, about 5 to 6 minutes.

  5. Drain carrots and stir in remaining ingredients until evenly mixed.

  6. Roasting Method: Heat oven to 425°F.

  7. In large bowl, combine carrots with olive oil. Toss to coat.

  8. Transfer carrots to foil/parchment lined baking sheet in a single layer.

  9. Cover tightly with foil; cook for 15mins.

  10. Remove foil, stir carrots and continue to cook until carrots are browned and tender – 30 minutes or so.

  11. Toss with lemon peel, herbs and seasonings