Simple herb roasted carrots

Recipe for simple herb roasted carrots - rainbow carrots baked in pan

Simple, but flavorful side dish.


  • 1kg (2 pounds) rainbow carrots; scrubbed (or peeled), rinsed and patted dry
  • 4 TBSPs olive oil
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon Mediterranean herb salt
  • a few sprigs of fresh rosemary, chopped
  • chopped parsley / herbs for serving (optional)


  1. Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper and arrange carrots all over in a single layer. Drizzle them with oil, then distribute the oil all over the carrots with your hands. Lastly, sprinkle all with salt and rosemary.
  2. Bake for 30-40 minutes (depending on the thickness of the carrots), until slightly brown and tender (you should be able to easily stick a fork or a knife in them).
  3. Remove from oven, transfer to a serving plate and sprinkle with more herbs.


You can roast other vegetables, like cauliflower or broccoli, the same way.

You’ll notice a few carrots look almost black – they’re not burnt, but the really deep purple carrots only turn darker when baked.