Roasted Rainbow Carrots

Roasted Rainbow Carrots

I received a tip (thanks John!) that my local Mariano’s had some colorful carrots that I should check out.  Sure enough, I located them this weekend . . . and they were organic to boot!

Here’s the thing though . . . . I love carrots, but I love them raw.  I’ll crunch on carrots all the time, by themselves, dipped in hummus . . . as long as they’re raw, I typically enjoy them.

Cooked carrots are another story.  I’m not a big fan of carrots that have turned to mush.  Ick.

But I recently saw Averie’s recipe for roasting vegetables in a combination of coconut oil, lemon and rosemary and “pinned” it right away.  It looked and sounded delicious.  And it included carrots.  Hmmm.

Roasted Rainbow Carrots

Roasting vegetables is the miracle answer to making ALL vegetables taste incredible.  I wondered if roasting’s magic would work on carrots . . . so I gave it a try.

I basically  followed Averie’s directions, except that I used dried rosemary because I didn’t have fresh rosemary on hand.

Roasted Rainbow Carrots

crushed dried rosemary

Roasted Rainbow Carrots

  • 2 lb. carrots, washed (peeled, if desired)
  • 2 T. coconut oil
  • 2 T. lemon juice
  • 2 T. crushed, dried rosemary

Directions:  Preheat oven to 425°F.  Rub coconut oil onto carrots and place on a lined baking sheet.  Sprinkle lemon juice on carrots, followed by crushed, dried rosemary.  Roast carrots in the oven for 25 minutes.  Serve immediately.

Roasted Rainbow Carrots

Wow.  This is the first time I’ve truly enjoyed cooked carrots!  Roasting is truly magical!  And Averie’s idea of using coconut oil, lemon and rosemary is genius.

And have you ever had a purple carrot?  Purple must be the “hot item” these days (remember my recent love affair with purple sweet potatoes?!?).  The different colors do, in fact, taste different.  And, interestingly enough, purple was my favorite.  But look at this!!!

Roasted Rainbow Carrots

The inside core is white.  Interesting, right?

Have you ever had multi-colored carrots?  What’s your preference: cooked?  raw?  Roasted!!


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  1. says

    I have never roasted a carrot whole, interesting. But I totally agree, I hate mushy cooked carrots but love them roasted. I’ve yet to make a roasted vegetable I don’t love, i rarely steam anymore since discovering the roasting method!

  2. says

    I saw Averie’s recipe. I’ve never used coconut oil to roast veggies, but I will have to try it. I didn’t see the colored carrots at my Mariano’s…Bummer! I might have to make the trip to AH when I crash at my parents this week : )

  3. says

    These look wonderful! I’ve never tried purple carrots, or even heard of them, for that matter. I love purple sweet potatoes and purple potatoes, so now I’m curious about trying the carrots. I love using coconut oil for roasting veggies, especially squash, like red kuri, spaghetti or butternut squash. I haven’t used coconut oil for roasting carrots, but now I’m definitely going to try it!

  4. says

    So happy that you gave the recipe and idea a try! And that it’s the first time you’ve truly enjoyed cooked carrots. Wow – that’s high praise for such an easy technique/recipe and glad it worked out for you! I love colored carrots and all beautiful colors that aren’t typical…purple potatoes are fun ones, too :)

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