rainbow carrots recipe

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

olive oil

thyme

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.

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

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.

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Top Tags

Herb-Roasted Tri-Colored Carrots

Roasted Rainbow Carrots

Top 2 rainbow carrots recipe recipes from across the web

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

Top Tags

Herb-Roasted Tri-Colored Carrots

Roasted Rainbow Carrots

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