Vanilla Rosemary Carrots

Vanilla Rosemary Carrots

A lot of my meals lately have revolved around roasted vegetables. Some of my meals have been just roasted vegetables on the days I didn’t feel like cooking anything else; that’s healthy, right?

A while ago I saw this recipe for vanilla carrots. The photos on that blog make everything look delicious. I finally got around to making them last week and they did not disappoint at all. These aren’t sweeter than regular roasted carrots, but the vanilla and rosemary add an interesting savory flavor to them.

Vanilla Rosemary Carrots Prep

Don’t use an oil that has a lot of flavor like coconut or peanut oil. Instead use something like vegetable oil or refined olive oil that will let the flavor of the vanilla come through.

Vanilla Rosemary Carrots

Prep time: 10 minutes

Cook time: 50-60 minutes

Ingredients(Makes about 4-6 servings):

  • 1lb carrots
  • 3 Tablespoons oil
  • 1 1/2 teaspoon vanilla extract
  • 1 Tablespoon dried rosemary
  • 1/4 teaspoon salt

Vanilla Rosemary Carrots Roasted


  1. Preheat your oven to 375 degrees.
  2. Peel, trim, and wash the carrots.
  3. In a large tray, toss the carrots together with the olive oil, vanilla extract, salt and rosemary until they’re covered.
  4. Lay the carrots out in a single layer on a baking tray.
  5. Roast for 50-60 minutes until the carrots are fork-tender and serve hot.

Vanilla Rosemary Carrots Yield

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10 Responses to Vanilla Rosemary Carrots
  1. christina
    November 12, 2012 | 11:12 am

    I’m intrigued by this, as I’ve been experimenting w/ rosemary lately. I like this combo! I made raisin & rosemary crackers over the weekend and although the combo sounds weird, it’s fabulous!

  2. Emily @ Relishments
    November 12, 2012 | 12:15 pm

    I feel like as soon as fall hits, my default vegetable preparation becomes roasting. It never in a million years would have occurred to me to combine carrots and vanilla (or to roast them whole, which seems sort of obvious). Definitely trying this ASAP.

  3. Deepshikha D
    November 13, 2012 | 12:27 pm

    The vanilla in this sounds interesting! Never heard of this flavor combination, but the carrots look so delicious 🙂

  4. Patrick
    November 13, 2012 | 1:32 pm

    Roasted carrots are super under-rated. They completely change flavor once roasted and are amazing.

  5. My Imaginary Thanksgiving
    November 14, 2012 | 9:49 am

    […] definitely have to make an imaginary appearance. Evan from The Wannabe Chef has a modern take on baked carrots. I can’t imagine what vanilla and rosemary would taste like together, but I can’t […]

  6. Catherine
    November 20, 2012 | 11:32 am

    Vanilla & rosemary? I can honestly say I never would’ve thought to combine those 2! Sounds delicious, though, and I’m going to have to try this. Also, roasting vegetables is by far the best way to prepare them; roasted brussels sprouts are like candy to me!

  7. […] Vanilla Rosemary Carrots from The Wannabe Chef […]

  8. […] Vanilla Rosemary Carrots from The Wannabe Chef […]

  9. Christmas Meals » Relishments
    December 26, 2012 | 1:52 pm

    […] made a batch of Evan’s Vanilla Rosemary Carrots.  I cooked them up before I started the pork and then reheated them in the still hot oven […]

  10. Vanilla Rosemary Carrots « muffins&mocha
    February 17, 2013 | 1:23 am

    […] found this easy Vanilla Rosemary Carrot recipe on TheWannaBeChef’s page which is located here. Hope you enjoy! I’m going to be trying these out […]