Go Back
+ servings
an oval cream colored dish filled with circular roasted rainbow carrots, with a wooden spoon off to side

Roasted Rainbow Carrots with Rosemary

These rainbow carrots are tossed with olive oil and fresh rosemary and then roasted to perfection. They are simple to make, so flavorful, and really dress up the dinner table with their vibrant color!
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine American, Mediterranean
Servings 10
Calories 41 kcal


  • 1 ½ pounds Rainbow Carrots
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Fresh Rosemary chopped
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper


  • Preheat oven to 425 degrees.
  • Scrub or peel the carrots, then cut them into slices.
  • In a mixing bowl toss together the carrots, olive oil, fresh rosemary, salt & pepper.
  • Spread the carrots onto a baking sheet and place in the oven to roast for 20-25 minutes or until tender.
  • Serve, and enjoy!


  • Leftovers may be stored in an airtight container in the refrigerator for up to 5 days.
  • You could substitute 2 teaspoons of dried rosemary, but I wouldn't recommend it. Fresh is best!
~Eat the Rainbow~
Did you know? Rainbow carrots are packed full of fiber, potassium, vitamin C, and phytonutrients such as beta-carotene, lycopene, lutein, and anthocyanins all of which support heart health, eye health, a healthy immune system, and may reduce your risk of certain types of cancer!


Serving: 10Calories: 41kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 105mgPotassium: 220mgFiber: 2gSugar: 3gVitamin A: 11373IUVitamin C: 4mgCalcium: 23mgIron: 1mg