Rosemary roasted rainbow carrots


I recently visited Borough Market in London (heaven), and came home with a bag bursting full of some pretty weird and wonderful farmers market veg. I made a point of buying produce that I would never normally come across.. think Kholrabi, purple kale and some craaazay shaped squashes. However one of the most exciting things I found was rainbow carrots! Few people realize that the orange carrots we are used to are just one of a variety of colours. In fact, and I only know this because I just spent half an hour reading about the history of carrots, (the lengths of procrastination I will go to to avoid my degree work truly knows no bounds) before the 17th century pretty much all carrots were purple! Orange ones weren’t even created until some serious carrot mutation antics by the Dutch at the end of the 1500s. So there you go, they say every day is a school day!


Anyway, so I got pretty excited about these rainbow carrots, and spent a lot of time trying to decide what to do with them, but in the end I decided to just keep it simple and keep the focus on the amazing colours. So I cut them into batons, sprinkled them with aromatic rosemary and a drizzle of rapeseed oil (healthy fats people, we love the healthy fats) and roasted them to perfection. There’s something about the sweetness of carrots and rosemary, it’s a flavour match made in heaven. This is such an easy recipe and perfect as a colourful side dish, sprinkled with some feta cheese in a salad or as part of a roast dinner. You could even whip up an avocado or hummus dip and eat them as a snack.


  • 4-5 carrots, mix purple, white and orange varieties
  • Rapeseed/olive oil
  • Sea salt
  • Pepper
  • Rosemary
  • A few sprigs of fresh rosemary (optional)

Preheat the oven to 180 degrees celsius. Simply chop the carrots into batons, place in a baking dish, drizzle with the oil, sprinkle with rosemary and season. Add the fresh rosemary if you can, it really strengthens the flavour. Roast for 35-40 minutes.