Roasted Rainbow Carrots make an elegant side dish that is perfect for a holiday dinner or an easy weeknight meal. They have a natural sweetness and are very easy to make. While we are all familiar with carrots that are orange, carrots actually come in a variety of colors including purples, whites and yellows. These multicolored carrots, often found at farmer’s markets or the produce section of better grocery stores, bring a bright pop of color to your dinner table.
In this post, we'll explore how to prepare delicious roasted rainbow carrots – a colorful side dish that's as visually stunning as it is flavorful.
Try my recipes for Grilled Artichokes with Lemon Garlic Aioli, Crispy Roasted Duck Fat Potatoes and Roasted Brussels Sprouts with Guanciale.
Ingredients
- Rainbow carrots
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Fresh herbs like rosemary, thyme or chives
See recipe card for quantities.
Instructions
If possible, select fresh carrots that have tops that are green and not wilted. If the tops are turning yellow or brown and are wilted, it doesn’t mean the carrots are bad. It means they have been out of the ground for a while. That’s OK, carrots last a long time.
Begin by giving the carrots a good scrub under cool running water to remove dirt, especially at the top near the green tops. Using a paring knife, trim off all about 1-inch of the carrot tops. Then, use the paring knife to gently scrape any brown areas at the top of the carrots near the greens and trim off the bottom tip of the carrots. Rinse them again under cool water. Use a vegetable peeler to remove the skin of the carrots. If your carrots vary in size, cut the thicker carrots lengthwise to ensure even cooking.
Preheat your oven to 425°F. Roasting carrots at a high temperature enhances their flavor by caramelizing their natural sugars.
Rub the carrots with a little olive oil and place them in a single layer on a sheet pan lined with aluminum foil or parchment paper. Sprinkle the carrots with kosher salt and freshly ground black pepper. Turn them over and repeat on the other side.
Roast the carrots in the preheated oven for 18-20 minutes, turning them halfway through to ensure even browning. For smaller carrots, check after 10–12 minutes. To test for doneness, try piercing the carrots with the tip of a paring knife. If the knife hits some resistance, cook for a few more minutes and test again. If the knife meets little resistance, they are done.
Remove the carrots from the oven and transfer them to a serving platter. Top with freshly chopped herbs like fresh thyme, rosemary or chives.
Roasted rainbow carrots are a perfect side dish for almost any meal. Pair them with pork chops, roasted chicken or as a colorful addition for Thanksgiving.
Variations
A drizzle of balsamic glaze is great on roasted carrots.
Storage
Store leftover roasted carrots in an airtight container in the refrigerator for up to 3 days. Reheat them on a baking sheet in an oven at 300°F until heated through.
Top Tip
Start checking the carrots at 15 minutes. Once done, they can start to brown quickly.
Final Thoughts
Rainbow carrots have a way of brightening any meal. The combination of vibrant colors, natural sweetness and savory flavors creates a simple side dish that's simple to prepare yet big on flavor. The next time you're looking for an easy side dish to complete your meal, consider this roasted rainbow carrot recipe. It’s a great way to enjoy the beauty of this humble root vegetable while adding vibrant colors to your plate. Enjoy!
Related
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Roasted Rainbow Carrots Recipe
Ingredients
- 2 bunches rainbow carrots about 16 carrots
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 1 tablespoon Fresh chives or rosemary or thyme
Instructions
- Begin by giving the carrots a good scrub under cool running water to remove dirt, especially at the top near the green tops. Using a paring knife, trim off all about 1-inch of the carrot tops. Then, use the paring knife to gently scrape any brown areas at the top of the carrots near the greens and trim off the bottom tip of the carrots. Rinse them again under cool water. Use a vegetable peeler to remove the skin of the carrots. If your carrots vary in size, cut the thicker carrots lengthwise to ensure even cooking.
- Preheat your oven to 425°F. Roasting carrots at a high temperature enhances their flavor by caramelizing their natural sugars.
- Rub the carrots with a little olive oil and place them in a single layer on a sheet pan lined with aluminum foil or parchment paper. Sprinkle the carrots with kosher salt and freshly ground black pepper. Turn them over and repeat on the other side.
- Roast the carrots in the preheated oven for 18-20 minutes, turning them halfway through to ensure even browning. For smaller carrots, check after 10–12 minutes. To test for doneness, try piercing the carrots with the tip of a paring knife. If the knife hits some resistance, cook for a few more minutes and test again. If the knife meets little resistance, they are done.
- Remove the carrots from the oven and transfer them to a serving platter. Top with freshly chopped herbs like fresh thyme, rosemary or chives.
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