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.



  • 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.