Rosemary Roasted Rainbow Carrots Recipe
Roasted rosemary rainbow carrots are the perfect side dish for any meal. Seasoned with garlic, rosemary, salt, and pepper, these little babies are the perfect flavor combination of savory with just a hint of sweetness. They’re perfect for holidays (like a Thanksgiving side dish or Christmas) as well as weeknight meals.
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Roasted Rainbow Carrots
There is something fun about colored carrots at the dinner table. They’re festive, they’re beautiful to look at, and picky eaters love them (or, at least some of them do). For instance, my 4 year old picky eater prefers the purple ones.
What I love about the simplicity of this recipe is that almost anyone can eat them. They’re gluten-free, dairy-free, paleo, vegan, and a delicious Whole30 side dish.
Unless you’re allergic to carrots or can’t tolerate the herbs, there are no restrictions that make it an easy win for when you’re hosting dinner and want to do something a little extra with your vegetables (without any fuss of course).
What’s the difference between rainbow carrots and orange carrots?
The obvious difference is the color.
However, when it comes to taste you’ll find that these roasted colored carrots taste very similar to the regular carrots we all know and love.
There is a slight difference in taste when you snack on them raw.
Health Benefits of Rainbow Carrots
I often tell my clients that when in doubt, eat the rainbow. Each color brings additional benefits to our health thanks to the phytonutrients that bring them their hue.
These roasted rainbow carrots are purple, red, orange, and yellow.
- Purple foods are rich in anthocyanin. Anthocyanins are believed to slow cell aging and help with heart health.
- Orange foods have beta carotene in them. Beta carotene is a carotenoid converted to vitamin A which benefits eye health, your immune system, skin, and more.
- Yellow foods like these contain lutein. Lutein is another carotenoid that helps with eye health, skin, and cardiovascular health, and has anti-cancer benefits.
Source from Harvard Medical article, and NCBI.
How to Use Rainbow Carrots
There are so many different ways to use the rainbow carrots you find at the grocery store or farmers market. Here’s a few ideas:
- Oven roasted like these roasted rainbow carrots. Serve them as a side dish or over a salad.
- Air fried
- Shredded for salads (this would also make a beautiful coleslaw)
- Eat them raw and dip them in hummus, jalapeno ranch dip, balsamic beet hummus, or even guacamole!
- Mashed for picky eaters or babies.
- Add them to soups and stews.
Basically, anything you use regular carrots for you can substitute with rainbow carrots. I prefer them herb roasted with a ton of garlic.
Tip: double the recipe and store leftovers in a reusable container. That way you have some roasted vegetables done for meal prep.
Roasted Multi Colored Carrots Ingredients
What I love about these rosemary roasted carrots is that you don’t need much to have a delicious side dish. It shows that sometimes the simplest recipes, are the tastiest.
- tri color carrots (about a pound)
- olive oil
- garlic
- fresh rosemary (really any fresh herbs work amazingly here, but rosemary is the best)
- salt
- pepper
If you’re looking for a way to mix this recipe up: Drizzle a little maple syrup or honey over top during the last 10 minutes of roasting, a sprinkle of fresh thyme would also be delicious.
You simply cannot go wrong with roasted rainbow carrots, whichever way you make them.
How to Make Roasted Rainbow Carrots with Rosemary
These oven roasted carrots are simple to whip up for a side dish (or as meal prep for a tasty salad topping).
More delicious side dishes:
- Sourdough Stuffing
- 100 Healthy Summer Side Dishes
- Roasted Garlic Dill Potatoes Recipe
- Roasted Sweet Potato Salad Recipe
- Garlic Green Beans
- Szechuan Green Beans Recipe
Common carrot recipe questions
Can I cook carrot tops?
You bet you can. They’re a beautiful addition to your plate. If you want to keep the green tops on the carrots, lightly cover them in aluminum foil so they don’t burn.
Can you eat carrot tops?
Yes, you can eat carrot tops, I recommend coating them in olive oil, garlic, and seasonings as well.
Can I substitute orange carrots for rainbow carrots for this recipe?
If no rainbow carrots are available, you can certainly use regular orange carrots! They’ll be just as delicious!
How long do I roast carrots for?
In a 375ºF oven, cook the carrots until they’re tender when pierced with a fork (I like to lay mine out on a sheet pan). About 25-30 minutes for thinner carrots or 35-40 minutes for thicker carrots.
Do you have to peel carrots before roasting them?
No, you don’t have to peel them but you should give them a good scrub beforehand to get all the dirt off.
Why are my carrots mushy?
Make sure that you lay out the raw carrots in a single layer on a sheet pan before you roast them. When they’re overcrowded the steam will soften them. Try to use carrots the same size, thinner carrots take 25-30 minutes whereas thicker carrots roast in about 35-40 minutes.
Roasted Rainbow Carrots
Ingredients
Instructions
- Preheat the oven to 375 degrees. Line a baking tray with aluminum foil. Set aside.
- Wash and peel the carrots and set them in a large shallow bowl.
- Pour the olive oil over the carrots and sprinkle the garlic, chopped rosemary, salt, and pepper on them. Gently mix to coat the carrots.
- Line the carrots on the prepared baking sheet, making sure there is enough space between them. *See note in “tips” section about green tops of carrots.*
- Place the baking sheet in the oven and bake for 25-30 minutes for thinner carrots or 35-40 minutes for thicker carrots or until the carrots are tender when pierced with a fork. Turn the carrots once, half way through baking, so they are baked evenly on both sides.
- Serve the carrots warm with fresh rosemary sprigs for garnish.
Notes
Tips
- If you want to keep the green tops on the carrots, lightly cover them in aluminum foil so they don’t burn.
- If no rainbow carrots are available, you can certainly use regular orange carrots! They’ll be just as delicious!
Loved it, I used roasted garlic olive oil, and ‘’Herbs of Providence’’, Kosher salt and ground pepper. Big hit!!!
That’s fantastic to hear Wendy! I am so happy you loved it!