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.
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.
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.
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!
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
- Preheat oven to 400 degrees. Toss carrots with olive oil on a rimmed baking sheet. Sprinkle with rosemary, salt & pepper. Bake 20-25 minutes or until tender.
© 2011-2013, Oh My Veggies. Feel free to pin my posts but do not repost my recipes on your blog, Tumblr, or any other website.
So colorful and delicious looking!
Love these, Kiersten! Thanks for participating in my big WDD Initiative.
Thank you for hosting it!
Seriously beautiful! I’m going to have to make this next week
Sometimes simple can be very satisfying. These colors look wonderful!
those carrots are so pretty. i need a photographer around.. it takes me less tme to cook in the kitchen than everything else, pictures, editing, post editing, posting:)
the day i am cooking a large meal i dont ever have time for the camera.:)
I know, I wish Rikki could photograph everything I make.
Your carrots looks beautiful and with the abundance of rosemary in our garden, I have all the ingredients on hand!
Our rosemary is still going strong too! I need to make more recipes with it.
New to your blog. So happy to have participated so I could find you. Really loving this recipe. Your photos are stunning.
Thanks for stopping by! I’ve found a lot of great new blogs through Carolyn’s event too–I can’t wait to check yours out!
Heirloom carrots are my favorite! They’re beautiful and healthy, how it should be
I really like the earthiness of this dish. I featured it on my Friday Five Thanksgiving addition over @ Feed Your Soul – http://chefpeterskitchen.blogspot.com/2012/11/the-friday-five-thanksgiving-addition.html
Thanks for the mention!
Dang.. Now I want to eat those.. today!! I have some carrots and am going to make these with our meal tomorrow night. Thanks for a great veggie alternative dish
I meant a great veggie dish.. instead of the boring ones I make… LOL
I hope you liked them!
I serve roasted veggies as a side at least once a week–they are so easy!
These carrots are beautiful! I love the mix of colors, and of course the simplicity of this dish. Yum
These are so lovely and I know they would be delicious because I love roasted sweet carrots! If I can find a a couple of bunches, these beauties will be gracing my Thanksgiving table.
Thank you! And yes, I think roasting is my favorite way to make carrots too.
Drool. These look amazing!
yum, yum!!
I need to try this, I love anything with rosemary on it, and I usually just cook my carrots with nutmeg and brown sugar!
Ooh, nutmeg and brown sugar sounds really good!
That last pic is absolutely gorgeous.
These are so pretty – I don’t think I’ve ever seen a purple carrot! Type 2 diabetes runs in my family (my mom had it, apparently it’s strongly correlated to pancreatic cancer) so thanks for the shout out!
It runs in my family too. It’s definitely motivation to take better care of ourselves…
thank you for this recipe! I am not usually a fan of cooked carrots but I just imagine I would absolutely LOVE these.
These were a stunning addition to our Thanksgiving Dinner! I was hoping for seconds for myself, but everyone else gobbled them all up. Thanks for the recipe and I hope you enjoyed your long weekend too!
Ha! Don’t you hate it when that happens?
I need to make these again too–I wish my rainbow carrots would hurry up and grow!
Today I decided to try this recipe:) And I decided to experiment – I used not only carrots but also parsnips and onions (cut into halves). All of them turned out delicious! Thank you:)
I’m glad it turned out well!
Beautiful colorful carrots! I usually use dill or thyme with these roots, so I can’t wait to try them with rosemary. And thanks for raising diabetes awareness.
I love thyme with carrots too, but I’ve never tried dill! I’m going to have to do that.
Absolutely – here’s my recipe
http://vegwithlisa.com/2011/07/14/roasted-root-vegetables-with-dill/
It’s for mixed roasted roots, but I do it with just carrots all of the time and it’s yummy!
Thank you!
What would you recommend I make with these beauties?!
These were part of a full Thanksgiving menu feature I did with another blogger, which you can find here: http://ohmyveggies.com/a-vegetarian-thanksgiving-menu/. But really, these are the kind of side dish that goes with just about anything!