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.

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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.

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Top Tags

Roasted Rainbow Carrots with Thyme

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The most viewed rainbow carrots recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine