rainbow carrots

Tender and flavorful Roasted Rainbow Carrots with Thyme is a vibrant spring side dish that's as gorgeous as it is delicious!

Roasted Rainbow Carrots with Thyme

carrots

olive oil

garlic salt OR regular sea salt

black pepper

thyme

Position rack in center of oven and preheat to 425°F.

Scrub carrots and trim tops to 1 inch. If some carrots are thicker, cut them into halves or fourths (lengthwise) so that all carrots/carrot pieces are approximately the same diameter.

Toss carrots with extra-virgin olive oil so that they're evenly coated (shake in a gallon-sized plastic baggie, stir together in a big bowl, or toss together on sheet pan). Spread into a single layer on a large, rimmed sheet pan. Evenly sprinkle with garlic salt and pepper. Toss several sprigs of fresh thyme on top (retain a sprig or two of thyme for garnish).

Roast, stirring every 10 minutes, for 20 to 30 minutes total, or until the carrots are very tender and starting to caramelize around the edges. Remove the cooked thyme stems (it's okay if the leaves fall off and remain with the carrots). Adjust the seasonings with additional and/or pepper, if necessary.

Transfer the carrots to a serving platter, sprinkle with additional chopped fresh thyme leaves (from the reserved sprigs), and serve immediately.

These roasted rainbow carrots are lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!

Herb-Roasted Tri-Colored Carrots

salt,

pepper,

lemon juice, optional

Preheat oven to 450F and line a baking...

Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup.

Add the carrots to the baking sheet, evenly...

Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat.

Arrange the carrots in a flat layer with...

Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork-tender. Baking times will vary based on the size of carrots and personal preference for doneness.

Stir and flip halfway through baking to ensure...

Stir and flip halfway through baking to ensure all sides cook evenly.

Evenly sprinkle with parsley, evenly drizzle with optional...

Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish), and serve immediately.

Roasted Carrots with Honey and Garlic Yogurt Sauce

bag (32 ounces) of rainbow carrots, peeled and sliced

garlic powder, onion powder, cumin, and smoked paprika

salt

pepper

whole milk Greek yogurt

garlic,

salt and pepper

Honey

cilantro, roughly chopped

pistachios, roughly chopped

Preheat the oven to 450 degrees. Spread the carrots out onto a large baking sheet. Drizzle with olive oil. Combine the spices, salt, and pepper in a small dish and sprinkle over the carrots. Gently toss the carrots in the oil and seasoning. Roast for 20 minutes until tender and the edges are slightly charred.

Whisk together the yogurt, olive oil, honey, garlic, salt, and pepper.

Spoon the yogurt sauce over the carrots. And finish with a drizzle of honey and a sprinkle of cilantro and pistachios.

Wonderful post, thank you for sharing with you.

This roasted rainbow carrots recipe is a beautiful, delicious side dish! I top the tender, caramelized carrots with a zesty gremolata, tahini sauce, and pomegranates for festive flair. Vegan and gluten-free.

Roasted Rainbow Carrots

Sea salt and black pepper

Tahini Sauce

Pomegranate arils (for garnish)

carrot

parsley

garlic (grated)

orange zest

cumin seeds (roughly ground in a mortar and pestle)

sea salt

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Wash the carrots and their tops well and pat them dry. Slice the tops off the carrots and set them aside for the gremolata.

Place the whole carrots on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 30 minutes, or until tender and browned around the edges.

Meanwhile, make the gremolata: Chop the carrot tops and measure ¼ cup. Save the remaining carrot tops for another use, such as homemade vegetable broth.

Place the ¼ cup chopped carrot tops in a medium bowl and add the parsley, garlic, orange zest, cumin seeds, and salt. Stir to combine.

Toss the rainbow carrots with the gremolata while they’re still warm from the oven. Transfer to a serving platter, drizzle with the tahini sauce, and garnish with pomegranate arils. Season to taste and serve.

These rainbow carrots, roasted with aromatic spices of cumin, sumac and nutmeg, are delicious, vibrant and fuss free.

Roasted Rainbow Carrots with Pistachios

tsp cumin

garlic powder

tsp sumac

tsp nutmeg

tsp salt

tbsp chopped pistachio nuts

Preheat the oven to 400F/200C. Mix the olive oil, salt, cumin, garlic powder, sumac and nutmeg in a small dish. Peel the carrots to reveal the vibrant colours. The carrots should be similar in size to ensure even cooking. If some of the carrots are too thick, cut them in half lengthwise. Toss the carrots with the spice rub and roast in the preheated oven for 40-45 minutes. Check on them halfway through and flip the carrots.

Toast the pistachios on a hot dry pan until aromatic, for about 5 minutes, shake the pan once in a while to prevent burning. Take off the heat, allow to cool, then chop and scatter over the roast carrots before serving. 

Rainbow carrots made slightly sweet, then roasted and caramelized to perfection.  Topped with pine nuts and a bright gremolata.

Roasted Rainbow Carrots w/ Pine Nut Gremolata

1lb. medium rainbow carrots, tops trimmed, peeled

Tbsp brown sugar

red pepper flakes (optional)

Kosher salt

flat-leaf parsley

lemon

garlic

Tbsp toasted pine nuts

If you&#039;re looking for a colorful side dish to serve at Thanksgiving, look no further than these maple glazed rainbow carrots! They&#039;re roasted to perfection and perfect alongside all of your other Holiday favorites!

Maple Glazed Rainbow Roasted Carrots

rainbow carrots (peeled)

maple syrup

mustard

soy sauce

garlic (about 3-4 cloves)

Chopped pistachos, pomegranate, feta and parsley

preheat

Preheat the oven to 400 degrees Fahrenheit.

peel carrots

Peel the carrots and chop off the tops if desired. I left part of the green bits on because I like the way it looks, but totally up to you!

add to baking dish

Add to a large baking dish or tray. If your carrots are big (mine were pretty thin so I kept them whole) slice them into strips.

whisk sauce

Whisk together all remaining ingredients in a small bowl.

pour

Pour the sauce over the carrots and toss with your hands to evenly combine.

roast

Add to the oven and roast for 35-50 minutes, depending on the size of your carrots and how soft you like them. The longer you roast, the softer the inside will get.

check

The thicker your carrots, the longer you&#39;ll need to roast them for. I roast until they are easily pierced with a fork, but if you like more crunch, take them out before that point.

garnish

Garnish with pomegranate, chopped parsley, crushed pistachios and feta. I like to serve them over hummus, but they are delicious just as is!

I made this recipe as part of the offerings for my holiday book club lunch.  The recipe was easy and was beautiful on the serving plate.  I did split the carrots (minus) because some were fairly large but otherwise followed the recipe.  This recipe is making a second appearance at our family Christmas dinner.  Will be a go to for me for many occasions.

Absolutely excellent and so easy. Used a bag of rainbow baby carrots because it’s what I had in the fridge. Halved the recipe, used liquid aminos instead of soy sauce, and cannot agree more on the old style mustard being a must. Me and my one year old baby ate the entire bag ourselves! 😜

Air Fryer Rainbow Carrots are a fun way to cook carrots in the air fryer. These are tossed with dried herbs for delicious carrots that are roasted to perfection in the air fryer.

Air Fryer Rainbow Carrots

Wash and dry your carrots. Peel if desired. Slice each carrot into 1 inch pieces at an angle.

Add sliced carrots to a medium bowl, then add the olive oil, dried thyme leaves, salt, and pepper. Toss to combine.

Add carrots to the air fryer basket and cook at 360 F for 10-12 minutes, or until carrots are tender. Plate and enjoy.

I’m new to air frying cooking but I’ve had a convection oven for years that I cook(ed) in all the time. After many convection cooking years, the motor blew out so I jumped on the air fryer bandwagon. 
I searched and searched for a roasted rainbow carrots recipe and found this recipe. The carrots turned out delicious within a soft exterior crunch and the carrots’ insides were creamy soft. Don’t skimp on the herbs because they penetrate the inside. The herbs on the carrots gives them a sweeter taste versus not adding herbs. Checked out Food Banjo’s recipe menu and I’ve Pinned quite a few. Thanks for your recipe and spot-on instructions.

Top 9 rainbow carrots recipes from across the web

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Top Tags

Roasted Rainbow Carrots with Thyme

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Top 9 rainbow carrots recipes from across the web

The most viewed rainbow carrots recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Rainbow Carrots with Thyme

Herb-Roasted Tri-Colored Carrots

Roasted Carrots with Honey and Garl...

Roasted Carrots with Honey and Garl...

Roasted Rainbow Carrots

Roasted Rainbow Carrots with Pistac...

Roasted Rainbow Carrots w/ Pine Nut...

Maple Glazed Rainbow Roasted Carrot...

Air Fryer Rainbow Carrots

The most viewed rainbow carrots recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine