Roasted purple carrots with rosemary and garlic

March 29 2012
by emma

I couldn’t resist buying these from my organic grocer; they looked so cool.

I thought I’d show them off in all their funky 70s purple glory and just roast them in a bit of rosemary, sea salt, garlic and olive oil.  I left the garlic in their skins as garlic is lovely this way, sweet and creamy when you remove the outer skin after roasting – Ant loves it when I cook garlic like this.  If you’re not keen though, you could always thinly slice the garlic and toss with the carrots.  You could also throw in some red onion and beetroot if you had those lying around, as I did.

This rustic dish would be a great side for just about anything but I had a plate for lunch, on their own and they were delicious.


Big bunch whole purple or orange carrots
A couple of small beetroot
1 small red or Spanish onion
2 tblspns rosemary leaves
Handful whole garlic cloves, unpeeled
Grapeseed or olive oil
Freshly ground sea salt and black pepper

Preheat oven to 200 degrees C.

Scrub or peel carrots, then slice.  Peel and quarter beetroot and onion.

Toss vegetables with the herbs and garlic – drizzle with oil and add seasoning to taste.  Roast on lined baking sheet for 40-45 minutes, or until crispy skinned and cooked through.

Serves: 4 as a side

7 Responses leave one →
  1. Hi have just tried purple carrots for the first time, I made a lovely chicken and veg soup to take to my friends as she had not been well ,i made the soup from scratch all my own stock ect ,thinking I would purple carrots for extra presentation, to my dismay it turned the soup bright purple ,although tasted ok, purple chicken soup does not have a good look ,however my friend and I had a good laugh.

    1. Hi Lyn 🙂

      Oh no! That reminds me of the blue soup in Bridget Jones’ Diary, and I’ve done plenty of things like this.

      At least your friend got a bit of a laugh out of it when she was feeling unwell.

      1. Hi Emma

        Yes she certainly did get a laugh she had been having a very rough time with skin cancers
        so needed a boost, well she certainly got that with her purple soup, well I am now going
        to say it is a very fancy soup from Europe ,maybe it could become my signature dish.


  2. I just put this dish in the oven and I am so impressed with how easy it was to prepare and how pretty the carrots are when sliced. What a beautiful way to enjoy a nutritious bounty of farm fresh veggies. Thanks so much.

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