These Roasted Rainbow Carrots make an easy side dish that is naturally gorgeous and delicious. Caramelized (and super sweet) roasted carrots are perfect for your holiday and special occasion table, but simple enough for weekday meals.
Here at Whole New Mom, I'm all about healthy. And Frugality. And Simplicity.
There are some exceptions to this, but these carrots fit the bill for all three.
With this Roasted Rainbow Carrots Recipe, you will have a dish that does triple-duty. You can't go wrong for Easter, Thanksgiving, Christmas, or any special occasion. Bonus--there are no artificial colors in this rainbow, and kids will love the vibrant color of these veggies!
Healthy living can be easy. And delicious. No need to resort to frozen packaged meals or ordering out when you can put something together this easily any day.
What Kind of Carrots Are Best for Roasting?
Though this recipe is for Roasted Rainbow Carrots, you can also, of course, just use regular orange carrots. I think that kiddos are more likely to eat these carrots, however, simply due to how pretty they are!
Note that white and yellow carrots typically taste sweeter than orange, red, and purple carrots--but all colors of carrots will taste amazingly sweet when roasted. Shucks, even Brussels Sprouts taste sweet when roasted!
What Oil Is Best for Roasted Heirloom Carrots?
This is important--and it's something I didn't know for a long time. The oil that you use matters. Most recipes for roasted vegetables on the internet use olive oil, but its smoke point just isn't high enough. I recommend using a higher smoke point oil like avocado oil or extra light olive oil.
Do I Need to Peel Organic Carrots Before Roasting?
I never peel my organic carrots. The only thing I do is sometimes soak them in baking soda water ahead of time, and cut off or scrub any deep cuts, and then give them a good scrubbing--with my hands.
I scrub each half of each carrot back and forth about 8 times--this per the advice of an organic produce company regarding the best way to wash organic carrots.
No need to throw away good nutrition! I do cut off the ends, however, but I have friends who don't do that either--so do whatever you like!
The Perfect Side Dish for Special Diets
This dish is great for anyone on a special diet. It's naturally vegan, dairy-free, paleo, whole30, vegetarian, AIP, and even works for the GAPS Diet. Gotta love it. With all of the special diets around today, it's nice to have something that works for almost everyone.
Basically the only diet this won't work for is keto. Oh, and it won't work for carrot allergic people either--just sayin'.
How to Make This Recipe
What You Will Need:
- Quality Knife
- Cutting Board (this type is natural and apparently naturally resists mold growth)
- Baking Sheet or Baking Pan
- Cooking Tip: Try to choose carrots that are all similar in size. This will ensure that all of the carrots cook at the same rate.
- Time Saving Tip: Though this is already a quick and easy dish, to save even more time, you can both wash the carrots and make the oil mixture ahead of time, then throw everything together when it's time to bake!
- Watch Closely: Be sure to keep a close eye on the carrots towards the end of the cooking time. Once the carrots caramelize, they can go from perfect to burnt quickly.
- Seasoning Options: These photos were shot with parsley, but you could use chives, thyme, sage--whatever seasoning you like. This Chaat Masala would make a fantastic spice topping for these carrots as well. Taco Seasoning Roasted Carrots, anyone?
Oven Roasted Rainbow Carrots
- 2 pounds medium-sized carrots
- 1/4 cup avocado oil (or extra-light olive oil)
- 4 garlic cloves
- salt and pepper (to taste)
- parsley (or chives; optional - for garnish)
- Preheat oven to 425 degrees.
- Wash carrots well and cut off green tops. Peel if desired.
- Mince the garlic.
- Toss carrots in oil. Add the salt, pepper, and garlic to the carrots - then toss until thoroughly combined.
- Place the carrots either on a baking sheet or in a baking dish in a single layer. Pour any leftover oil mixture evenly on top.
- Roast for 10 minutes, then turn carrots over, making sure to turn each carrot over completely. It takes time, but it's worth it!
- Roast for another 15 minutes or until carrots are fork tender and caramelized.
- Garnish with freshly-chopped parsley, chives, or other spices as desired.
- Serve immediately, however this dish is delicious served both cool as well as hot.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Would love to hear what you think about these carrots once you try them!