These Maple Rosemary Carrots only call for 6 ingredients— and one of those is carrots! I've been making these for months as an easy side for meats, adding the sweet touch of maple to make this simple low histamine carrot recipe here.
If you enjoy easy carrot sides, also check out my air fryer carrot fries or blistered carrots.
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About this recipe
Non-Vegans— Great Use for Lard. This recipe will quickly use up any extra bacon fat from the freezer, as you'll want to make it week after week.
Season as Desired. These carrots are simply flavored so that they can be paired with any dish, but you can also add a smattering of fresh herbs, minced garlic, or even a touch of brown sugar to totally change the flavor.
Super Simple. If you need an easy & quick low histamine side dish for dinner, this should stay at the top of your list. You can make it year-round, and it goes from fridge to table in less than 30 minutes.
Ingredients
Carrots: these long orange veggies are a great way to get your daily Vitamin A, and they're a great side dish for almost any low histamine dinner.
High-Heat Oil (Like Lard): this high-heat oil is an animal fat well-known for its fantastic frying ability, which stores beautifully in the freezer for longer periods of time. A vegan alternative is refined coconut oil.
Maple Syrup: this sticky stuff helps the carrots caramelize over the time they're in the oven. The only decent liquid low histamine sweeteners you could use instead are honey and date syrup.
Raw Garlic: this adds a bite of umami and sharp flavor to the otherwise sweet carrots, as well as strongly antibacterial properties.
Dried Rosemary: while you can also use the fresh stuff, rosemary is a very herbaceous, sharp spice that is well-complemented by the fresh garlic and sweet carrots.
Sumac: this optional red-hued spice is actually a ground-up dried berry with strongly antihistamine and acidic properties. It adds tang and a bit of sourness to the carrots simple flavor blend; a good alternative is amchur.
How to make blistered carrots: step-by-step instructions
Step 1. Preheat your oven to 400°F/205°C, then peel & wash your carrots.
Step 2. Cut the peeled carrots into ½' medallions, making each piece roughly the same volume as the others, even as the carrot gets thinner. Place the carrots into a large bowl as you cut them.
Step 3. Drizzle your oil, maple syrup, minced garlic, dried rosemary, salt, and sumac (if using) over the carrots in your bowl, lightly tossing or stirring them as you drizzle. If the fat solidifies because your carrots are too cold, microwave everything for 10 seconds and then resume.
Step 4. Pour your carrot pieces onto a baking sheet and activate the convection setting in your oven. Put the sheet with the carrots onto the middle shelf in your oven and bake for 12 minutes.
Step 5. Remove the carrots from the oven and then stir, putting them back in the oven to bake for 6-8 more minutes, until just starting to brown. Remove them from the oven, and enjoy!
Recipe notes & tips
What Fat to Use. If you're able to tolerate animal fats, they make a fantastic high-heat fat to cook with, especially bacon fat or ghee. If you're vegan or can't tolerate those two, try another high-heat fat like refined coconut or avocado oil.
Swapping Herbs. You can use any type of seasoning you'd like to flavor these rosemary carrots, but only add them after the first turning, otherwise they'll burn. I recommend keeping the garlic, and trying thyme or cumin as the secondary flavor.
Use Fresh Carrots. If you use older carrots from the fridge, these will turn out soft and never quite fry up on the outside, similar to with other vegetables.
Freezing Rosemary Carrots. To freeze your garlic rosemary carrots, portion them into air-tight containers and keep for up to six months, reheating for 5 minutes in an oven preheated to 400°F/205°C.
What to serve with rosemary carrots
- serve alongside chicken dishes with more bitter, plain, or sour flavors, like this lemongrass chicken
- add them to your favorite salad
- toss them with garlic butter or pesto sauce
- eat them alongside steamed brassica, like broccoli or asparagus
- throw some into a grain or chickpea noodle bowl
- one skillet honey butter chicken
Homemade Rosemary Carrots Recipe Card
As always, if you like the recipe, I really appreciate a review or comment!
📖 Recipe
Maple Garlic & Rosemary Carrots
Ingredients
- 1 pound carrots peeled and chopped (6-7 medium carrots)
- 1 ½ Tablespoons high-heat oil of choice
- 2 Tablespoons maple syrup
- 3 cloves garlic minced
- 2 teaspoons chopped dried rosemary or 1 Tablespoon fresh
- ¾ teaspoon sea salt
- ½ teaspoon sumac optional
Instructions
- Preheat your oven to 400°F/205°C, then peel & wash your carrots.
- Cut the peeled carrots into ½' medallions, making each piece roughly the same volume as the others, even as the carrot gets thinner. Place the carrots into a large bowl as you cut them.
- Drizzle your oil, maple syrup, minced garlic, dried rosemary, salt, and sumac (if using) over the carrots in your bowl, lightly tossing or stirring them as you drizzle. If the fat solidifies because your carrots are too cold, microwave everything for 10 seconds and then resume.
- Pour your carrot pieces onto a baking sheet and activate the convection setting in your oven. Put the sheet with the carrots onto the middle shelf in your oven and bake for 12 minutes.
- Remove the carrots from the oven and then stir, putting them back in the oven to bake for 6-8 more minutes, until just starting to brown. Remove them from the oven, and enjoy!
Emily says
FYI it looks like you copy and pasted the recipe notes at the bottom from another recipe. But thanks for the simple recipe, I'm going to make these for Thanksgiving.
Max says
Oh, no! I just switched recipe cards, and this has happened on one other recipe so far. I'll just have ot go through them one by one... thanks for pointing that out! Let me know how they turn out for you.