Roasted carrots with rosemary and prosciutto are a sweet and savory dish that makes a great side dish. Rainbow carrots take center stage in this dish and shine with their pretty colors of orange, purple and yellow.
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Savory roasted vegetables are a fall favorite of mine. Fragrant rosemary, shallots and crispy prosciutto season this dish and make it a show-stopper on your Thanksgiving table. If you are vegetarian or vegan, leave out the prosciutto. They are very good without – – but everything’s better with bacon (or in this case prosciutto) right?
A dear friend of mine has a “bacon” party every year in November. We refer to it as “Ballard Bacon-fest.” For nine years, a group of friends (and now friends plus kids) have been gathering in her Ballard home, bringing home the bacon, talking and savoring all things BACON. It is all in good fun and a good thing for our waistlines that it happens only once a year. I took this carrot dish to the party one year and it was very warmly received. It’s always good to have a vegetable as a side dish at a pot-luck.
What are rainbow carrots?*
Rainbow carrots are a beautiful medley of colors – purple, yellow, white and sometimes green. In fact the orange carrot is a relatively new breed of carrot which was developed about 300 years ago by Dutch growers. The heirloom variety of carrots is starting to make a comeback here in the United States.
You can usually find them in the organic section of your grocer. They are just as sweet and delicious as the orange variety we are accustomed to. I purchased my carrots from Whole Foods and they are from a local grower. I like to leave the carrots long, with a little bit of green tops still showing. Cut the larger carrots in half to make them all more uniform in size and they will also caramelize more evenly.
What you’ll need for this recipe
1 small package prosciutto (about 5 slices)
3 tbsps extra virgin olive oil
1 small – medium sized shallot, peeled and diced
2 bunches of organic rainbow carrots*
3 – 4 sprigs fresh rosemary, plus additional for garnish
1 – 2 pinches, sea salt and freshly ground black pepper
- 1 small package prosciutto (about 5 slices, sliced thin strips)
- 3 tbsp extra virgin olive oil
- 1 small - medium sized shallot peeled and diced
- 2 bunches organic rainbow carrots
- 3-4 sprigs fresh rosemary plus more for garnish
- 1-2 pinches sea salt and freshly ground black pepper
Place your oven rack to the lower half of the oven. Preheat the oven to 375 F.
On a large baking sheet toss the carrots and rosemary with 2 tbsp olive oil. Season the carrots with a pinch or two of sea salt and freshly ground black pepper. Roast in the oven for about 25 - 30 minutes or until they have turned a golden brown and begun to soften. Turn the carrots over mid-way through the cooking time.
While the carrots are roasting, slice the prosciutto into thin strips on a cutting board. In a skillet, on medium-high heat, fry the prosciutto until it begins to lightly crisp up (about 5 minutes). No additional oil or fat is needed. It crisps up quickly. Remove the prosciutto to a plate and set aside. Add 1 tbsp olive oil to the pan and add the shallots. Sauté the shallots until they soften and become translucent. Turn off the heat and set aside.
Once the carrots are cooked, dispose of the rosemary and any larger pieces left clinging to the carrots as they’ll be rather toasty by now. Arrange the carrots on platter with fresh rosemary and top them with the prosciutto and shallots.
- You can usually find rainbow carrots or colored carrots in the organic section of your grocer.
- Cut the larger carrots in half to make them all more uniform in size and they will also caramelize more evenly.