Rosemary Carrots

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	20 mins
Total Time	25 mins
Course	Side Dish
Cuisine	European
Servings (Default: 1)

Ingredients

3 carrot (s)
2 stems rosemary
1 tablespoon oil, (garlic oil)
a bit salt

Instructions

In the Actifry:
Peel the carrots and cut into sticks. Put the carrots in the Actifry with 1 measuring spoon of oil and cook for 20 minutes. Pluck the rosemary and add it. Cook for another 5 minutes. Salt to taste.
In the oven:
Preheat the oven to 180º (convection). Peel the carrots and cut into sticks. Place the carrots on a baking sheet, pluck the rosemary and drizzle with the oil. Bake in the middle of the oven for about 20 minutes. Salt to taste.
I prefer to eat just a fresh herbal quark with it. It also tastes great as a side dish to meat instead of french fries.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.