roasted rainbow carrots

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.

Boring vegetable side dishes have no place on your dinner or holiday table, once you discover these roasted hot honey glazed carrots! Tender, sweet carrots get a makeover with a simple and delicious buttery, sweet and spicy glaze, that is perfectly balanced with the right amount of zest. The glaze requires no extra cooking, making this a delicious sheet pan side dish.

Roasted Hot Honey Glazed Carrots

lbs Whole carrots

Salted butter

Honey

tbsp Calabrian chilli paste

Garlic (finely minced)

Lemon (zested, juiced)

Sea salt (to taste)

Preheat the oven to 400°F.

Cut the carrots in half, lengthwise down the middle, and arrange on a sheet tray.

Add the butter to a microwave-safe bowl, and melt the butter in 10 second increments until completely the butter is completely liquid. Add the honey, Calabrian chilli paste, garlic, lemon juice and zest, and salt to the butter, and combine.

Pour the honey butter over the carrots, and lightly toss so all the carrots are coated completely.

Bake the carrots for 15-20 minutes until they are tender, and have let some of their water out. Switch the oven to broil for another 5-7 minutes to caramelize the carrots and to thicken the glaze, and serve.

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.

You&#039;ll love these roasted rainbow carrots with maple glaze. They are sweet, savory, and buttery all at the same time. Roasted until perfectly caramelized!

Roasted Rainbow Carrots with Maple Glaze

Salt and pepper

unsalted butter, melted

maple syrup (plus more for drizzling at the end)

Preheat oven to 425 degrees F.

Wash carrots thoroughly, especially between around the stem. Peel carrots, leaving part of the tops (the green part) on, if desired. Note: I like to roast them whole, so they get a slight crunch in the center. But if your carrots are too thick, split them in half lengthwise.

Arrange carrots on a large sheet pan, without overcrowding, about 1 to 2 inches apart. Toss carrots with olive oil, salt, pepper evenly. Roast for 15-18 minutes, turning halfway through, until almost fork tender.

Remove from the oven. Toss carrots with maple syrup and melted butter. Return to the oven and roast for an additional 8-10 minutes until caramelized, watching it so that the maple glaze doesn’t burn.

Arrange carrots on a serving plate and drizzle some more maple syrup if decided. Enjoy!

Awesome recipe!  Thank you! I also added some savory seasoning such as garlic and onion powder and a pinch of paprika and cayenne. Super delish!

Was great! Also added parsnips and balsamic vinegar to the glaze which turned out really well.

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)

salt

black pepper

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! 😜

Oven Roasted Rainbow Carrots is simple and savory with aromatic herbs that intensify the natural flavor for an easy, tender vegetables. Toasted pine nuts and fresh garlic provide balance for an unforgettable side dish that takes less than 5 minutes to prep!

oil oil

tsp Thyme (Dried)

Parsley

Garlic (minced)

Salt

tsp Black Pepper

Pine Nuts

tsp Oregano (Dried. You can use rosemary, basil,

Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or silicone mat. Carrots should be cut into even thickness, about 2-3 inches long.

In a large bowl, stir the olive oil, herbs, garlic, and salt &amp; pepper. Toss the carrots well so they are evenly coated and spread onto the baking sheet into a single, even layer with a little space between each carrot.

Roast about 12-15 minutes and then turn over with a spatula. Continue roasting another 10 minutes or until the edges start to brown or wrinkle.

Toast the pine nuts. This can either be done by skillet or oven. For skillet, heat a dry skillet over medium-high heat and add nuts. Watch closely and stir frequently to prevent burning, until fragrant and starting to darken, about 3-5 minutes. For oven, I toss them in on the same sheet pan about 5 minutes before the carrots are done.

To serve, place the carrots on a plate or platter, sprinkle with extra thyme or parsely, if desired.

Made these for Easter Brunch this year. Chef's Kiss. 🧑‍🍳👄

When you spend 30 minutes in the kitchen but look like an actual chef...💪

Watch out brussels sprouts, mamas got a brand-new side dish recipe.

Pine nuts? How brilliant! Can't wait to try.

Can't wait to try this! Thanks for the share.

I'm not a fan of cooked carrots but curiosity got the best of me. So glad I tried this out- absolutely delicious!

Drizzled hot honey on these fresh out of the oven. O-M-G. I could eat this every week.

Top 6 roasted rainbow carrots recipes from across the web

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

Top Tags

Herb-Roasted Tri-Colored Carrots

Roasted Hot Honey Glazed Carrots

Roasted Rainbow Carrots

Roasted Rainbow Carrots with Maple ...

Maple Glazed Rainbow Roasted Carrot...

Roasted Rainbow Carrots

Top 6 roasted rainbow carrots recipes from across the web

The most viewed roasted 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

Herb-Roasted Tri-Colored Carrots

Roasted Hot Honey Glazed Carrots

Roasted Rainbow Carrots

Roasted Rainbow Carrots with Maple ...

Maple Glazed Rainbow Roasted Carrot...

Roasted Rainbow Carrots

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