Roasted Rosemary Glazed Carrots & Potatoes Recipe

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roasted rosemary carrots and potatoes recipe

We have an excess of potatoes and carrots right now so I came up with a new recipe. I really enjoyed the slight sweetness and lemon and so did hubby. The glaze ads a few calories to the recipe but I think they are worth it!

Roasted Rosemary Glazed Carrots & Potatoes

16 oz. baby carrots
1 lb. potatoes, cut in chunks
1 tablespoon olive oil
1 teaspoon sea salt
1/4 cup butter
1/4 cup packed brown sugar
2 tablespoons lemon juice
1 tablespoon minced fresh rosemary or 2 teaspoons dried rosemary, crushed

Preheat the oven to 400 degrees.

In a large roasting pan toss carrots and potatoes with olive oil. Sprinkle with sea salt. Place in oven. About 20 minutes (halfway) into the cooking, I added the glaze. How to make the glaze:

In a small saucepan combine butter, brown sugar, lemon juice and rosemary. Place over medium heat stirring often. Heat the mixture until it starts to boil and the sauce thickens. Remove vegetables from the oven and pour glaze over top. Return vegetables to oven and continue baking. The vegetables need to cook about another 20 minutes or until soft.


  • Use other root vegetables such as parsnips or sweet potatoes.
  • Great served as a side dish for pork loin or a beef roast.

Make sure to check out the rest of my easy recipes!


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Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.

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  1. I love roasted root veggies. Your recipe looks great. Thanks for sharing it with Tuesday’s Tasty Tidbits.
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