","datePublished":"2020-04-12"},{"@type":"Review","author":{"@type":"Person","name":"braudis"},"reviewRating":{"@type":"Rating","ratingValue":1,"worstRating":"1","bestRating":"5"},"reviewBody":"I made these and no one liked! I love carrots but this did nothing for me.","datePublished":"2019-01-05"},{"@type":"Review","author":{"@type":"Person","name":"Demeter103"},"reviewRating":{"@type":"Rating","ratingValue":4,"worstRating":"1","bestRating":"5"},"reviewBody":"I loved these. Will definitely make again, (minus the mint--my kids didn't like the mint).","datePublished":"2018-04-01"},{"@type":"Review","author":{"@type":"Person","name":"The House Daughter"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"OMG!!! I know these are simple but that's what made it perfect! Of all the hard work I did for Easter these were me & moms favorite!!! My guest had never seen rainbow carrots before!!!I followed this recipe as is, and will make it over and over!","datePublished":"2016-03-31"},{"@type":"Review","author":{"@type":"Person","name":"SARAH C."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"We LOVE these carrots! So easy and quick. I have made them several times and they are always perfect. We made them for Thanksgiving and my chef nephew loved them too! It was his favorite dish of the day. ","datePublished":"2015-03-26"},{"@type":"Review","author":{"@type":"Person","name":"Kathy Y."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":" We are trying a variety of veggies right now to find a few faves for Thanksgiving - I made this today but I only had a bag of baby carrots not the rainbow of carrots. This was delicious so it will be in the running for the Thanksgiving table. Very quick and easy to make - the house smells good","datePublished":"2014-11-04"}],"recipeCategory":"side-dish"}
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Step 1
Preheat the oven to 450 degrees F.
Step 2
Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.