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Roasted Rainbow Carrots

Roasted Rainbow Carrots: Colorful Flavor for Your Table

Roasted Rainbow Carrots are a vibrant, healthy side dish that transforms simple ingredients into a flavorful experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 1 lb Rainbow Carrots Substitute with regular orange carrots if needed
  • 2 tbsp Olive Oil Can use avocado oil or melted butter
  • 1 tsp Salt Kosher or sea salt preferred
  • 1/2 tsp Black Pepper Freshly cracked for best flavor
  • 1 tsp Garlic Powder Substitute with fresh minced garlic if desired
  • 1 tsp Dried Thyme or Rosemary Fresh herbs can be used for added flavor
Optional Sweetness and Flavor Enhancements
  • 1 tbsp Honey or Maple Syrup Agave nectar is a suitable vegan substitute
  • 1 tbsp Balsamic Vinegar Add during the last 5 minutes of roasting
  • 1 tbsp Lemon Zest Lime zest can also be used

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
  2. Wash and peel the rainbow carrots, halving larger ones lengthwise for even roasting.
  3. In a mixing bowl, combine the prepared carrots with olive oil, salt, black pepper, garlic powder, and dried thyme or rosemary; toss well.
  4. Spread the seasoned carrots in a single layer on the baking sheet.
  5. Roast the carrots for about 25-30 minutes, flipping halfway through for even browning.
  6. During the last 5 minutes of roasting, drizzle balsamic vinegar over the carrots, then sprinkle with lemon zest after removal from the oven.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 18gProtein: 1gFat: 3gSaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 150mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 10mgCalcium: 4mgIron: 2mg

Notes

For added crunch, top with toasted nuts or pomegranate seeds before serving. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer storage.

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