These Rosemary Roasted Carrots are simple, healthy, and delicious. Fresh carrots are tossed with olive oil and rosemary, and roasted to perfection. Yum!
Recipes by me, photos by Rikki Snyder.
These delicious roasted carrots make a healthy, simple side dish that's pretty enough to serve for Thanksgiving or Christmas dinner!
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 is it just me?
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 a vegetarian 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.
Tips, Tricks, & Variations
Use heirloom or rainbow carrots for this recipe if you can find them. While any carrots will work, the beautiful colors will really make this holiday side dish feel special.
If you like things a little spicy, you can add a sprinkle of crushed red pepper flakes, in addition to the rosemary. That's how my husband likes them!
This basic roasted carrot recipe can be used as a base for your own creation too - just experiment with your own favorite spices and herbs. Try whatever is in season near you!
For more holiday recipe ideas, be sure to check out our Vegan Thanksgiving and Vegan Christmas cookbooks.
And you love these rosemary roasted carrots, be sure to check out these other delicious recipes:
📖 Recipe
Equipment
Ingredients
- 2 bunches of small carrots, about 24, peeled
- 1 tablespoon olive oil
- 1 tablespoon rosemary, minced
- salt and pepper
Instructions
- Preheat oven to 400°F.
- Toss the carrots with olive oil on a rimmed baking sheet. Sprinkle with rosemary, salt & pepper.
- Bake 20-25 minutes or until tender.
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!
Kiersten says
Thank you for your comment--I'm so glad you enjoy it!
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!
Kiersten Frase says
It tastes the same with regular orange carrots, but the heirlooms are definitely prettier. 🙂
Vildmarket.com 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
Kiersten Frase says
You are definitely welcome to include this in your round-up! Thanks for the feature. 🙂
Ely says
Going to try this for thanksgiving tomorrow! Bought some fresh hair look carrots today at a local farm Looks delicious! 🙂
Gerry @ Foodness Gracious says
These carrot are amazingly beautiful, I have a roasted carrot post scheduled for Thursday 🙂
Heather says
Looking for new recipes for thanksgiving this year and these are perfect! How exactly do you mean to wrap the carrot tops in foil to prevent burning?
Kiersten Frase says
If you leave the leafy tops on the carrots for looks (like we did in the photos), you'll want to protect them from the heat of the oven by wrapping them in foil. If you take the tops off, you don't have to worry about it.
Analida says
These carrots look great. Where can you buy purple carrots?
I am going to recommend your blog to a friend who recently became a vegetarian.
Sarah (The Sunshine Yogi) says
Oooh these look fantastic! I bet these would be great for thanksgiving! 🙂
Brandi Johnston says
These are so delicious, my 8 year old daughter begged me to make them again for Christmas before we had even finished carving the turkey on Thanksgiving. They are roasing at same temp as the potatoes, and going to be a wonderful side to the rosemary stuffed standing rib roast. Thank you for a new holiday tradition.
Rebecca says
Can you use freshly picked rosemary or does it have to be dried first?
Michelle says
This was so easy and delicious. I didn't even bother to peel the carrots and used dried rosemary. Will make again. Thanks for sharing.
Akito says
This recipe looks so simple and the photos are gorgeous. Do you think I can use baby carrots? If so, approximately how many??
Cheers
Akito
Kiersten says
I would use about a pound of baby carrots.
Ann Dyson says
I added 50 gm of cheddar cheese, 1 tablespoon dripping or goose fat to add its taste. I need to say that it’s one of the tastiest dishes which I have tried till now. I tried baby-kale-raspberry-salad for the first time, and my son loved it,. I shared your website with my colleagues Kately and Silvia who just enjoys trying out these types of recipes with carrot.
Kately suggested to me a website with varieties of Lebanese recipes which look delicious. I have tried carrot pie made in Lebanon style and yes it was really awesome dish. I am sharing the link for those who want to try out different cuisines
Jeanne says
I love your recipes. Unfortunately, when I try to pin things I can't, I am told I need to "unblock pop up blockers". I have an issue with another site, I do not have pop pups blocked! Can you fix this ?
Thank you
J. Schmidt
Katie Trant says
Hi Jeanne, I just tested this out, and from my browsers (I tested both Google Chrome and Safari) pinning wasn't a problem. I'll have our tech people check things out just in case, but it's possible you need to clear the cache on your browser, or try another browser. Have you tried a Pinterest extension within your browser at all?