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Roasted Rosemary Carrots

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 My friend Hannah posted some inspiration for me, so here’s the first of some more vegan/healthy recipes. It couldn’t be happening at a better time! I going for the goal and challenging myself with the 8 week challenge! …And teammates remember…I am very competitive! {now lets hope I keep up the motivation to stay competitive!} 🙂 I was at the Garlic Press for lunch the other day and tried their version of rosemary carrots, here’s my version. You could probably roast these in the oven just as easy but I decided to roast them on the grill for the extra flavor, plus I’m ready to be grilling! Note: when “roasting” them on the grill you have to be very careful to not turn your skinny carrot vertical or it will be “roasting” with the coals! 🙂

I started with a pound of carrots. Wash and peel them 

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Bring a pan of water to boil and then add whole carrots. Boil until tender, not mushyc 011


Drain. Cut carrots in 3 inch slices c 004Prepare your glaze {Recipe below} and brush on individual carrot  slices. c 005

Grill Carrots for 10-15 minutes, sprinkle extra rosemary on carrots while grilling. c 006and Enjoy! c 008


Roasted Rosemary Carrots
a fresh taste of spring, grill roasted for extra flavor
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  1. 1 pound carrots
  2. For glaze
  3. 4 tablespoon olive oil
  4. 1 tablespoon brown sugar
  5. 1 tsp rosemary, plus a little extra for sprinkling
  1. Peel carrots
  2. Bring water to boil
  3. Boil carrots until tender, not mushy
  4. Cut carrots in 3 inch slices
  5. Grill for 10-15 min, be careful not to drop your carrots down the grill grate! :) Sprinkle a little extra rosemary while grilling.
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  • Hannah - You are amazing 🙂 This is awesome!! I’m excited for 8 weeks of vegan recipes! 🙂 And these look like they will be a great addition to our grill this summer 😉 thank you!ReplyCancel

  • Suz - Excellent! I roasted them in the oven at 450. Mmmmm!ReplyCancel

    • - @Suz
      Thanks commenting with the oven temp!! 🙂 Thats great! Glad you liked them!ReplyCancel

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