Have you ever shopped at your local farmer’s market and spied the variety of carrots that are available? It’s not just the classic orange that we’ve known to grow and love, there are purple, red, yellow, and even white.
They are becoming so popular that even regular supermarkets are now carrying a wider variety of carrots, beyond baby carrots, and big carrots, of course.
No matter what the color, they are all pretty darn delicious and really good for you. Especially, when they are roasted with olive oil and rosemary.
- Preheat oven to 375.
- Clean carrots with a veggie scrub brush but do not peel.
- Place carrots into a 9-12 baking pan or casserole dish.
- Coat with olive oil.
- Sprinkle sea salt and rosemary onto carrots.
- Cover and bake 25-30 minutes.
- Uncover and cook additional 5-10 minutes or until carrots are fully roasted.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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