vegan recipes/ vegetarian recipes

Rosemary Roasted Carrots

Rosemary Roasted Carrots Recipe

Rosemary Roasted CarrotsRecipes 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 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. 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!

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Rosemary Roasted Carrots

Rosemary Roasted Carrots Recipe

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

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6-8 servings

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 400ΒΊF. 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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106 Comments

  • Reply
    Norma
    December 13, 2013 at 1:58 pm

    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!

    • Reply
      Kiersten
      December 15, 2013 at 8:36 pm

      Thank you for your comment–I’m so glad you enjoy it!

  • Reply
    Julie Carter
    January 10, 2014 at 11:39 am

    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!

    • Reply
      Kiersten Frase
      January 10, 2014 at 9:23 pm

      It tastes the same with regular orange carrots, but the heirlooms are definitely prettier. πŸ™‚

  • Reply
    Vildmarket.com
    February 5, 2014 at 6:03 pm

    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

    • Reply
      Kiersten Frase
      February 5, 2014 at 9:23 pm

      You are definitely welcome to include this in your round-up! Thanks for the feature. πŸ™‚

  • Reply
    Ely
    October 11, 2014 at 6:34 pm

    Going to try this for thanksgiving tomorrow! Bought some fresh hair look carrots today at a local farm Looks delicious! πŸ™‚

  • Reply
    Gerry @ Foodness Gracious
    November 12, 2014 at 12:47 am

    These carrot are amazingly beautiful, I have a roasted carrot post scheduled for Thursday πŸ™‚

  • Reply
    Heather
    November 18, 2014 at 3:08 pm

    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?

    • Reply
      Kiersten Frase
      November 26, 2014 at 2:47 pm

      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.

  • Reply
    Analida
    November 20, 2014 at 8:32 pm

    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.

  • Reply
    Sarah (The Sunshine Yogi)
    November 26, 2014 at 10:06 am

    Oooh these look fantastic! I bet these would be great for thanksgiving! πŸ™‚

  • Reply
    Brandi Johnston
    December 25, 2014 at 7:16 pm

    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.

  • Reply
    Rebecca
    September 28, 2015 at 2:39 pm

    Can you use freshly picked rosemary or does it have to be dried first?

  • Reply
    Michelle
    October 4, 2015 at 9:56 pm

    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.

  • Reply
    Akito
    November 25, 2015 at 7:52 am

    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

    • Reply
      Kiersten
      November 25, 2015 at 8:14 am

      I would use about a pound of baby carrots.

  • Reply
    Ann Dyson
    December 26, 2016 at 4:46 am

    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

  • Reply
    Jeanne
    October 17, 2017 at 6:16 am

    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

    • Reply
      Katie Trant
      October 23, 2017 at 12:40 pm

      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?

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