Rosemary Roasted Carrots


Recipe by Oh My Veggies

If you can find them, use heirloom or rainbow carrots for this recipe.

Makes 6 - 8 servings


2 bunches of small carrots (about 24), peeled

1 tbsp. olive oil

1 tbsp. minced rosemary

salt and pepper


Preheat oven to 400ºF. Toss the carrots with olive oil on a rimmed baking sheet. Sprinkle with rosemary, salt & pepper. 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.

Valerie GriffithsComment