If you can toss fresh carrots with a few ingredients, you can make this easy oven roasted rainbow carrot side dish! The high heat concentrates the carrot flavor and caramelizes the edges as they roast, bringing out their natural sweetness.
And if you’ve never roasted your carrots on high heat, you haven’t let your carrots reach their full flavor potential nor realized just how delicious they can be thinks me!
Idea is simple: very few pantry ingredients you probably have on hand + 10 min of prep + high heat transforms the simple carrot into a caramelized crispy on-the-outside & tender on-the-inside complexity of flavors.
Why this Roasted Rainbow Carrot Recipe Works
- No peeling necessary! Save time and increase flavor for a win-win cooking situation!
- Roasting on high heat! Concentrates the carrot flavor and caramelizes the edges as they roast, bringing out their natural sweetness.
- Eat no more boring veggies! The earthy cumin, floral honey and tangy vinegar transform the simple carrot into a deliciously complex finished dish!
FACT: If i'm roasting carrots, I'm all the carrot colors of the rainbow possible!
ALSO FACT: The original carrot color was purple!
And There's a whole wide carrot color world out there and they're all invited to our side dish!
It’s a more-colors-the-merrier kinda dish but can be made with a single color too!
What you need: Carrots. High heat. Olive oil. Salt. Spice. For the spice, we’re pairing carrots with earthy and warming cumin. The cumin-carrot combo is a match made in heaven but lots of other spices pair beautifully too! Whether it’s turmeric, coriander, anise and/or chili… carrots and spices always lead to something nice!
How to Make these Carrots
- Scrub and cut those carrots well! Remember we aren’t peeling them so… scrub extra well!
- Whisk olive oil and honey, vinegar, cumin and salt together in a small bowl.
- For less clean up, toss the carrots with the cumin mix directly on a rimmed sheet pan (as opposed to using an additional large bowl for this).
- Spread the carrots out in a single layer and dont overcrowd the pan. This is clutch to roasting and getting those caramalized edges. If it’s packed too tightly, they'll steam instead of roast and we wont get that deliciously crispy exterior.
- Add garlic and bay leaves and roast.
- Serve with freshly squeezed lemon (or other citrus) and fresh herbs!
Please enjoy these step-by-step images for easy cooking below.
wash + trim carrots toss all directly on pan for less clean up Done!
top roasted carrots with fresh herbs such as parsley and chives
Cooks Tip: Save your green carrots tops!
They’re edible and delicious and nutritious!
raw rainbow carrot cut in half roasted rainbow carrots
Carrot top uses include (but are not limited to):
- Keep an inch or two intact, roast along with the carrots and eat
- Add in a pesto (like in my carrot-top pesto salad).
- Add in a green tahini
- Serve roasted carrots on their top. Makes for a very visually vibrant presentation (see below).
Cooks Tips
- When possible, source local and organic carrots. Support your farmer!
- Remember we’re not peeling the carrots so scrub extra well.
- To ensure maximum carrot caramelization and crispiness, spread them out on a single layer and do not overcrowd the pan.
- Save those carrots tops! They’re completely edible, delicious and nutritious.
- Leftover roasted carrots will keep in the fridge for 5 days.
More Carrot Recipes To Try
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with @DanielaGerson. You can also follow me on Instagram, Facebook, and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let’s make waves in the kitchen!
a carrot rainbow
rainbow carrots and radishes radishes can be prepped the same and added too!
Roasted Rainbow Carrots
Ingredients
- 2 pounds carrots halved, or quartered lengthwise into long, thin sticks
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1.5 teaspoons cumin
- 1 bay leaf
- 3-5 clove of garlic OK to have the peel on
- salt and pepper to taste
- squeeze of fresh citrus
- handful fresh herbs for topping, such as parsley, cilantro, tarragon, chives or chervil optional
- flaky sea salt for serving, optional
Instructions
- Preheat oven to 425 F degrees.
- In a small bowl, whisk together the olive oil, vinegar, honey and cumin; season with salt and pepper
- Toss the carrots with the cumin mixture on a rimmed baking sheet. Arrange in a single layer, being careful not to overcrowd the pan. Add bay leave and garlic cloves. Roast the carrots until lightly golden and caramelized on the edges, 25-35 minutes (exact time depends on the size/thickness of your carrots).
- Remove the aromatics and top serve the warm carrots with a squeeze of fresh citrus and top with fresh herbs.
Notes
- When possible, source local and organic carrots. Support your farmer!
- Remember we’re not peeling the carrots so scrub extra well.
- To ensure maximum carrot caramelization and crispiness, spread them out on a single layer and do not overcrowd the pan.
- Save those carrots tops! They’re completely edible, delicious and nutritious.
- Leftover roasted carrots will keep in the fridge for 5 days.
Such a nice, healthy treat for carrot lovers! Thanks for sharing this recipe!
Farmbox Direct
https://www.farmboxdirect.com/
Absolute pleasure! I'm def a big time carrot lover :). Thanks so much for the sweet feedback!