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vegan recipes/ vegetarian recipes

Rosemary Roasted Carrots

Rosemary Roasted Carrots Recipe

Rosemary Roasted CarrotsEven 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 for diabetics, and carbs should be limited or omitted in diabetic-friendly recipes.

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.


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!

Recipes by me, photos by Rikki Snyder.


Rosemary Roasted Carrots

Rosemary Roasted Carrots Recipe

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

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6-8 servings 1x


  • 2 bunches of small carrots (about 24), peeled
  • 1 tbsp olive oil
  • 1 tbsp rosemary, minced
  • salt and pepper


  1. Preheat oven to 400°F.
  2. Toss the carrots with olive oil on a rimmed baking sheet. Sprinkle with rosemary, salt & pepper.
  3. Bake 20–25 minutes or until tender.


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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  • Reply
    November 15, 2012 at 6:28 am

    So colorful and delicious looking!

  • Reply
    November 15, 2012 at 7:09 am

    Love these, Kiersten! Thanks for participating in my big WDD Initiative.

    • Reply
      November 15, 2012 at 1:31 pm

      Thank you for hosting it!

  • Reply
    Kelly @ A Girl Worth Saving
    November 15, 2012 at 5:01 pm

    Seriously beautiful! I’m going to have to make this next week 🙂

  • Reply
    Hungry Huy
    November 15, 2012 at 5:04 pm

    Sometimes simple can be very satisfying. These colors look wonderful!

  • Reply
    November 15, 2012 at 9:14 pm

    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.:)

    • Reply
      November 16, 2012 at 4:05 pm

      I know, I wish Rikki could photograph everything I make. 😉

  • Reply
    Kelly @ Texas Type A Mom
    November 15, 2012 at 10:07 pm

    Your carrots looks beautiful and with the abundance of rosemary in our garden, I have all the ingredients on hand!

    • Reply
      November 16, 2012 at 4:04 pm

      Our rosemary is still going strong too! I need to make more recipes with it.

  • Reply
    Kim Bee
    November 15, 2012 at 10:56 pm

    New to your blog. So happy to have participated so I could find you. Really loving this recipe. Your photos are stunning.

    • Reply
      November 16, 2012 at 4:03 pm

      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!

  • Reply
    Bridget @ The Road Not Processed
    November 16, 2012 at 10:28 am

    Heirloom carrots are my favorite! They’re beautiful and healthy, how it should be

  • Reply
    Peter @ Feed Your Soul
    November 16, 2012 at 1:31 pm

    I really like the earthiness of this dish. I featured it on my Friday Five Thanksgiving addition over @ Feed Your Soul –

    • Reply
      November 16, 2012 at 3:39 pm

      Thanks for the mention!

  • Reply
    November 17, 2012 at 12:30 pm

    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 🙂

    • Reply
      November 17, 2012 at 12:31 pm

      I meant a great veggie dish.. instead of the boring ones I make… LOL

    • Reply
      November 19, 2012 at 5:33 pm

      I hope you liked them! 🙂 I serve roasted veggies as a side at least once a week–they are so easy!

  • Reply
    Heidi @ Food Doodles
    November 17, 2012 at 3:30 pm

    These carrots are beautiful! I love the mix of colors, and of course the simplicity of this dish. Yum 🙂

  • Reply
    November 17, 2012 at 6:32 pm

    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.

    • Reply
      November 19, 2012 at 5:29 pm

      Thank you! And yes, I think roasting is my favorite way to make carrots too. 🙂

  • Reply
    November 17, 2012 at 11:33 pm

    Drool. These look amazing!

  • Reply
    Jennifer H
    November 18, 2012 at 6:49 pm

    yum, yum!!

  • Reply
    Jenn @therebelchick
    November 18, 2012 at 6:55 pm

    I need to try this, I love anything with rosemary on it, and I usually just cook my carrots with nutmeg and brown sugar!

    • Reply
      November 19, 2012 at 5:20 pm

      Ooh, nutmeg and brown sugar sounds really good!

  • Reply
    Dee @ Cocktails with Mom
    November 19, 2012 at 7:32 pm

    That last pic is absolutely gorgeous.

  • Reply
    Stephanie @ henry happened
    November 19, 2012 at 9:47 pm

    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!

    • Reply
      November 20, 2012 at 2:45 pm

      It runs in my family too. It’s definitely motivation to take better care of ourselves…

  • Reply
    November 20, 2012 at 12:03 pm

    thank you for this recipe! I am not usually a fan of cooked carrots but I just imagine I would absolutely LOVE these.

  • Reply
    Meg @ Beard and Bonnet
    November 26, 2012 at 3:55 pm

    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!

    • Reply
      November 27, 2012 at 9:30 am

      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!

  • Reply
    December 3, 2012 at 9:17 am

    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:)

    • Reply
      December 3, 2012 at 7:57 pm

      I’m glad it turned out well!

  • Reply
    January 5, 2013 at 3:32 pm

    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.

  • Reply
    January 17, 2013 at 6:48 pm

    What would you recommend I make with these beauties?! 🙂

  • Reply
    March 5, 2013 at 6:08 pm

    I would like to subscribe to this blog. How?

    • Reply
      March 7, 2013 at 12:20 pm

      At the top of the page, there’s a subscription box and under every post there’s another one. Enter your email address there; once you do, you’ll get an email asking you to confirm your subscription.

  • Reply
    November 13, 2013 at 8:14 am

    These look so yummy! I’m planning to make them for Thanksgiving this year (along with several of your other recipes 🙂 ) – I’m wondering how you think it would turn out to make them ahead and reheat them on the stove so I can save my oven for other dishes? Might work or bad idea? Thanks!!

    • Reply
      November 14, 2013 at 8:38 pm

      I think roasted veggies are just better fresh out of the oven. Which probably isn’t what you want to hear. 🙂 It’s not that they’re bad, and it’s definitely doable, but for a Thanksgiving dinner, I think they’d be better made that day.

  • Reply
    November 17, 2013 at 9:49 pm

    Beautiful pictures! Can’t wait to try this. Where did you get the beautiful wooden dish from?

    • Reply
      November 18, 2013 at 7:45 pm

      I collaborated with another food stylist/photographer for this post and the bowl is hers, so I’m not sure! But I saw similar bowls at World Market a few months back…

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