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    Oh My Veggies » Vegetarian Recipes » Vegetarian Side Dishes

    Rosemary Roasted Carrots

    Published: Nov 4, 2019 · by Nicole · Updated: Nov 1, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Rosemary Roasted Carrots
    Rosemary Roasted Carrots
    Rosemary Roasted Carrots
    Rosemary Roasted Carrots

    These Rosemary Roasted Carrots are simple, healthy, and delicious. Fresh carrots are tossed with olive oil and rosemary, and roasted to perfection. Yum!

    Rosemary Roasted Carrots

    Recipes by me, photos by Rikki Snyder.

    Jump to:
    • Tips, Tricks, & Variations
    • Recipe
    • Comments

    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.

    a bunch of fresh Rainbow Carrots

    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!

    Carrot being peeled

    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:

    • Healthy Carrot Muffins
    • Carrot Ginger Soup
    • Vegan Carrot Cake

    Recipe

    Rosemary Roasted Carrots Recipe

    Rosemary Roasted Carrots

    A healthy, simple Thanksgiving side dish. Use heirloom or rainbow carrots for this recipe if you can find them.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Course: Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: carrots side dish, roasted carrots, Rosemary Roasted Carrots
    Servings: 6 -8 servings
    Calories: 30kcal
    Author: Oh My Veggies

    Equipment

    • Baking tray

    Ingredients

    • 2 bunches of small carrots about 24, peeled
    • 1 tbsp olive oil
    • 1 tbsp rosemary minced
    • salt and pepper
    US Customary - Metric

    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.

    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.

    Nutrition

    Calories: 30kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 14mgPotassium: 68mgFiber: 1gSugar: 1gVitamin A: 3407IUVitamin C: 1mgCalcium: 11mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Ginger Orange Cranberry Sauce
    Vegan Vegetable And Mushroom Pasta »

    Christmas Recipes, Easter, Holiday Recipes, Thanksgiving Recipes, Vegan Recipes, Vegan Side Dishes, Vegetarian Recipes, Vegetarian Side Dishes 30 minutes or less, carrots, easy, fall, gluten-free, side dishes, thanksgiving

    Reader Interactions

    Comments

    1. Norma says

      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 says

        December 15, 2013 at 8:36 pm

        Thank you for your comment--I'm so glad you enjoy it!

        Reply
    2. Julie Carter says

      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 says

        January 10, 2014 at 9:23 pm

        It tastes the same with regular orange carrots, but the heirlooms are definitely prettier. 🙂

        Reply
    3. Vildmarket.com says

      February 05, 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 says

        February 05, 2014 at 9:23 pm

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

        Reply
    4. Ely says

      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! 🙂

      Reply
    5. Gerry @ Foodness Gracious says

      November 12, 2014 at 12:47 am

      These carrot are amazingly beautiful, I have a roasted carrot post scheduled for Thursday 🙂

      Reply
    6. Heather says

      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 says

        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
    7. Analida says

      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
    8. Sarah (The Sunshine Yogi) says

      November 26, 2014 at 10:06 am

      Oooh these look fantastic! I bet these would be great for thanksgiving! 🙂

      Reply
    9. Brandi Johnston says

      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
    10. Rebecca says

      September 28, 2015 at 2:39 pm

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

      Reply
    11. Michelle says

      October 04, 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
    12. Akito says

      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 says

        November 25, 2015 at 8:14 am

        I would use about a pound of baby carrots.

        Reply
    13. Ann Dyson says

      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
    14. Jeanne says

      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 says

        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?

        Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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