Roasted purple carrots with crispy rosemary

August 20, 2010 § 8 Comments

Ever since I learned that carrots could come in something other than orange, I’ve been eagerly anticipating cooking with them, and these delicious purple carrots that I got from the local farmers’ market did not disappoint. As you can see, in my bunch of purple carrots a small orange carrot stowed away.

You can definitely make this roasted carrot recipe with orange (or any other) carrots, but as I am always thrilled to have an excuse to ramble on about carrots and their history, here goes: Carrots can come in all different colors, from orange (originally bred in the 17th century in the Netherlands, in honor of the House of Orange) to white, pink, purple, and even red! Purple carrots are a bit stringier than their orange counterparts, but I think they have a slightly nuttier taste, a bit more subtle than the bright flavors of an orange carrot. This recipe is also easily increased for a crowd, and is sure to be very exciting at your next dinner party or whatever, since purple carrots are still not easily found in the local grocery store.

First, you will need some carrots, a large clove of garlic, some rosemary (add a few more sprigs than I did because my plant sadly is too small for larger prunings, as the crispy rosemary is really, really tasty), some nice extra-virgin olive oil, salt, pepper, and champagne or white wine vinegar. Remove any of the stringier roots, either with a knife or a peeler. In a roasting tray mix together the unpeeled garlic clove, a few sprigs of rosemary, and a tablespoon of champagne or white wine vinegar and three tablespoons or so of extra-virgin olive oil.

Roll the carrots and unpeeled garlic around in the oil-vinegar mixture, season with sea salt and pepper, and then roast in a 350 degrees Fahrenheit oven for about thirty to thirty-five minutes.

When the carrots are done, remove the tray from the oven and then place the carrots on the serving platter, or at least aside for a few moments. At the bottom of the tray mix together a half tablespoon of champagne or white wine vinegar, a bit of olive oil if needed, and smash together the crispy rosemary and the garlic clove (squeeze the garlic from the papery outsides). Then, toss back together with the carrots, either in the baking pan or in the serving platter.

Serve hot while admiring the glorious purple carrot’s good looks and deliciousness.

Roasted purple carrots with crispy rosemary

Serves one to two


  • A bunch of purple carrots (purple carrots tend to be smaller than orange carrots found in the grocery store)
  • A large clove of garlic, unpeeled
  • One and a half tablespoons champagne wine or white wine vinegar, divided
  • Three to four tablespoons extra-virgin olive oil
  • Fresh rosemary sprigs
  • Sea salt and fresh-ground black pepper

1. Preheat the oven to 350 degrees Fahrenheit. Peel carrots and trim any carrot greens, if needed. In a baking tray or pan mix together one tablespoon of champagne or white wine vinegar, three tablespoons or so of olive oil, and add in the carrots, garlic, and rosemary. Season with the salt and pepper.

2. Roast in the oven for thirty to thirty-five minutes, or until carrots are roasted but still fairly firm, and rosemary is crispy. Set carrots aside and make the dressing by squeezing out the garlic clove into the bottom of the roasting tray, adding in a half tablespoon of champagne or white wine vinegar, a dab of extra-virgin olive oil, if needed, and stirring. Pour over carrots or return carrots to baking tray, and serve hot.


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