Rosemary Roasted Heirloom Carrots

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.

Holy yumminess!

Rosemary Roasted Heirloom Carrots
Prep time
Cook time
Total time
Recipe type: Vegetables
Cuisine: Food is medicine
Serves: 4 servings
  1. Preheat oven to 375.
  2. Clean carrots with a veggie scrub brush but do not peel.
  3. Place carrots into a 9-12 baking pan or casserole dish.
  4. Coat with olive oil.
  5. Sprinkle sea salt and rosemary onto carrots.
  6. Cover and bake 25-30 minutes.
  7. Uncover and cook additional 5-10 minutes or until carrots are fully roasted.