Rosemary Roasted Rainbow Carrots

There are a precious few local ingredients that remain on the shelves (or in the cellars) in the depths of January, but carrots are one of them. I made an effort to find some rainbow carrots recently, for their vibrant hues and visual appeal. Bonus: varied colors offer a wider spectrum of antioxidants on one plate. Perfect for this heavy-hitting cold season.

Remember my post about preserving the herb harvest? In this recipe, I used whole frozen rosemary, simply stripped from the stalk and chopped. It is as good as fresh!

In my opinion, the best way to prepare your winter roots in roasting, however, I caution you against super high oven temperatures. The rich sugar content of the vegetables can easily burn. The trick is to get a nice browning, without burning the outside before the middle is cooked. My preferred temperature is 375 with the convection fan running.

Rosemary Roasted Rainbow Carrots

Serves 2


1 lb. rainbow carrots (about 6 medium)
1 tbs. grapeseed oil
1 tbs. honey
1 tbs. rosemary
1/4- 1/2 tsp. salt


Preheat the oven to 375 degrees. Scrub carrots well and cut lengthwise into 4-6 long sticks. Place in a large bowl and toss with oil, honey, rosemary and salt.

Spread on to a large parchment paper lined baking sheet in a single layer. Roast for 10 minutes, rotate pan and continue to cook another 10 minutes, until tender and beginning to brown on the edges.