Roasted carrots with rosemary and prosciutto
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Sweet, savory and fragrant - - colorful roasted carrots with rosemary, shallots and prosciutto will be a show-stopper on your Thanksgiving table.
Course: Side
Cuisine: American, Holiday favorites
Servings: 6 people
Author: Michelle Barsness
  • 1 small package prosciutto (about 5 slices, sliced thin strips)
  • 3 tbsp extra virgin olive oil
  • 1 small - medium sized shallot peeled and diced
  • 2 bunches organic rainbow carrots
  • 3-4 sprigs fresh rosemary plus more for garnish
  • 1-2 pinches sea salt and freshly ground black pepper
  1. Place your oven rack to the lower half of the oven. Preheat the oven to 375 F.
  2. On a large baking sheet toss the carrots and rosemary with 2 tbsp olive oil. Season the carrots with a pinch or two of sea salt and freshly ground black pepper. Roast in the oven for about 25 - 30 minutes or until they have turned a golden brown and begun to soften. Turn the carrots over mid-way through the cooking time.
  3. While the carrots are roasting, slice the prosciutto into thin strips on a cutting board. In a skillet, on medium-high heat, fry the prosciutto until it begins to lightly crisp up (about 5 minutes). No additional oil or fat is needed. It crisps up quickly. Remove the prosciutto to a plate and set aside. Add 1 tbsp olive oil to the pan and add the shallots. Sauté the shallots until they soften and become translucent. Turn off the heat and set aside.
  4. Once the carrots are cooked, dispose of the rosemary and any larger pieces left clinging to the carrots as they’ll be rather toasty by now. Arrange the carrots on platter with fresh rosemary and top them with the prosciutto and shallots.
Recipe Notes