Recipe | Rosemary Roasted Carrots

Rosemary Roasted Carrots Recipes by me, photos by Rikki Snyder.

Even though I have a food blog, I have to confess that I get overwhelmed when cooking a few things at once. Does that happen to you too, or am I just especially weak and easily confused? It seems like the more I have going on in the kitchen, the more likely things are to end up charred and inedible. So when developing recipes for Thanksgiving, I wanted a good mix of dishes that were a little more involved and dishes that required very little time, effort, or thought. These Rosemary Roasted Carrots are one of the latter.

I also decided to add some simple roasted vegetable recipes to our Thanksgiving line-up because I wanted to have some lighter, healthier options in the midst of the stuffing and dessert and mashed potatoes. And that brings me to the other topic of this post: World Diabetes Day.

Rainbow Carrots
When Carolyn from All Day I Dream About Food asked me to be involved in her World Diabetes Day event, I didn’t hesitate to say yes. But then I had a moment of doubt–do I even know how to make a recipe that’s diabetic-friendly? Carolyn assured me that I post diabetic-friendly recipes all the time and I just didn’t realize it–obviously, sugar is a no-no, and carbs should also be limited or omitted.

A staggering 347 million people worldwide have diabetes; one of them is my Grandpa. While some diabetics are simply born with an inability to produce adequate insulin, Type 2 diabetes, the most prevalent form of diabetes, results from the body being unable to use insulin effectively. I think we often downplay the seriousness of diabetes because it seems like a treatable, manageable disease. We know people with diabetes–they work with us, they run marathons, they seem perfectly healthy. But treatable is not the same as curable–complications of diabetes include cardiovascular illnesses, blindness, kidney disease, and amputation.

Carrot Peel
Please visit Carolyn over at All Day I Dream About Food and read her post about World Diabetes Day. She’ll be linking to other blogs that are taking part in today’s event, and she’s also giving away a KitchenAid Stand Mixer on her blog–it’s blue, the color of diabetes awareness.

Diabetes

Today Rikki is posting my Whipped Sweet Potatoes recipe. They’re sweetened with maple syrup and topped with pecans. If you don’t like the overbearing sweetness of traditional sweet potato casserole, this recipe is perfect for you!

Rosemary Roasted Carrots

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6-8 servings

Rosemary Roasted Carrots

A healthy, simple Thanksgiving side dish. If you can find them, use heirloom or rainbow carrots for this recipe.

Ingredients

  • 2 bunches of small carrots (about 24), peeled
  • 1 tbsp. olive oil
  • 1 tbsp. minced rosemary
  • salt and pepper

Instructions

  1. Preheat oven to 400ºF. Toss the carrots with olive oil on a rimmed baking sheet. Sprinkle with rosemary, salt & pepper. Bake 20-25 minutes or until tender.

Notes

If you want to leave the tops of the carrots on, loosely wrap them in foil before baking so they don't burn in the oven.

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Kiersten Frase

About Kiersten

Kiersten is the founder and head writer of Oh My Veggies. She lives just outside of Raleigh with her husband and their 4 wonky-eyed rescue cats.   Read more from Kiersten →

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Comments

  1. Norma says

    This is the recipe I have used over and over again because it is so simple and delicious! I love getting my veggies in an awesome and flavorful way!

  2. Julie Carter says

    I can’t wait to try this, and hope I am able to find some heirloom carrots. Thank you so much, and I am going to check out your other recipes!

  3. says

    Hello! I’m so happy I found your blog, it’s wonderful & I can tell I’ll be back again! I am working on a recipe round-up on my own blog & would like to include this as one of the recipes if you don’t mind. Let me know if you’d rather I did not & I will take it down.

    Thank you,
    Emma

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