Rosemary Roasted Carrots

By Kiersten | Last Updated: November 7, 2016

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

Whipped Sweet Potatoes

Go to Rosemary Roasted Carrots recipe

Rosemary Roasted Carrots

Prep Time:

5 minutes

Cook Time:

5 minutes

Total Time:

5 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
Print recipe

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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Comments

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!

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!

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

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

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?

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.

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.

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.

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

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

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