Roasted Rainbow Carrots

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An elegant and vibrant side dish, these roasted rainbow carrots are perfect as they are, or dressed up with a Carrot Top Chimichurri. These are equally perfect for a holiday meal as they are for any weeknight meal. Simple and low prep!

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 77kcal

Author: Michelle Miller

Equipment

Sharp European Convection Oven

Ingredients

2 pounds rainbow carrots whole, green tops cut off
2 tablespoons olive oil
Kosher salt to taste
black pepper to taste
fresh Thyme optional (omit if topping with chimichurri)
Carrot Top Chimichurri optional, but recommended!

Instructions

Preheat oven to 450º F and line a baking sheet with parchment paper.
Cut the leafy greens off the carrots, and add them in a single layer to a sheet pan. Drizzle the carrots with olive oil or avocado oil, and toss carrots evenly coat them. NOTE: There is no need to peel organic carrots or fresh garden carrots (with the greens attached), because the skins are thin. If using store bought carrots that are not organic, peel the carrots prior to this step.
Sprinkle the carrots generously with kosher salt and black pepper. If using fresh thyme, sprinkle it on.
Roast carrots at 450º F for 25-30 minutes, until the carrots have softened and begun to caramelize. Vary roasting time based on the size of the carrot. Thicker carrots might need up to 35 minutes to fully soften.
Serve roasted carrots as a simple side dish, or dress them up with a zesty carrot top chimichurri. Another option is to top them with chopped parsley and a little lemon juice, for a very simple but flavorful topping.

Notes

THE PERFECT EASTER SIDE DISH!

Add roasted rainbow carrots to your Easter menu! They are the perfect complement to Honey Glazed Spiral Ham and Cauliflower Mash.

ADD A FLAVORFUL CARROT TOP CHIMICHURRI

Roasted rainbow carrots are delicious plain, or topped with an herby dressing.

For the most simple option, add roasted carrots to a serving platter. Top with chopped fresh herbs, like Italian parsley, and drizzle the carrots with a little lemon.

Chimichurri is a South American condiment, made with parsley, oregano, garlic, olive oil and vinegar.

I recommend saving the green tops (they are edible!) and using them to make a Carrot Top Chimichurri. This recipe is a spin on that classic condiment, perfect for using the carrot tops!

FAQ & HOW TO STORE

HOW TO STORE LEFTOVER ROASTED CARROTS

Store leftovers in an airtight container in the refrigerator for up to 5 days. I like to chop up the leftover carrots to make them easier to serve and reheat later.

REHEATING LEFTOVER RAINBOW CARROTS

Reheat leftover roasted carrots in a skillet over medium heat. Alternatively, preheat oven to 425º F, add leftover carrots to a baking sheet, and reheat carrots for about 10 minutes, or until hot throughout.

SWEET GLAZED RAINBOW CARROTS RECIPE

For a sweet twist, drizzle rainbow carrots with 2-3 tablespoons of maple syrup, along with the olive oil. This will create a sweet glaze as the carrots roast and the maple syrup becomes concentrated.

Experiment with brown sugar, orange juice, and orange zest, if you feel like getting creative!

Use 2-3 tablespoons of honey if you’d like honey roasted rainbow carrots.

ROASTED BABY CARROTS (OR BABY RAINBOW CARROTS)

If you happen to pick up baby carrots at your grocery store, use this recipe to prepare them! They make a beautiful side dish that kids, even picky eaters, adore! This makes them even simpler for a weeknight dinner.

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