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Roasted Rainbow Carrots

Easy-to-make oven roasted rainbow carrots! The high heat intensifies the carrot flavor and caramelizes the edges as they roast, bringing out their natural sweetness.
Prep Time10 minutes
Cook Time45 minutes
Course: Sides
Cuisine: Californian
Servings: 8
Author: Daniela Gerson

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.
Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making roasted carrot waves in the kitchen!