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Home » Side Dish » Roasted Rainbow Carrots with Fresh Herbs.

Roasted Rainbow Carrots with Fresh Herbs.

Sep 15, 2021 by Kelly Roenicke · 11 Comments

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Try a twist on an old favorite with these roasted rainbow carrots! If you love roasted vegetables, you’re sure to love these colorful carrots. This is a flavorful side dish for a Sunday dinner or a holiday meal.

rainbow roasted carrots on a white dish

One thing that we make pretty often around here is roasted carrots, or carrot fries. I love to slice carrots super thin, and then add a ton of crushed garlic and olive oil and roast them until they are nice and toasty with a little bit of brown on the edges.

We eat them as a side dish when I make sandwiches, or hamburgers, or anytime really. I will even just make a big batch in the middle of the day for a snack.

I often see rainbow carrots at the Farmer’s Market, and they are just too pretty to resist. If you’re looking for a side dish that’s a little bit fancier for Thanksgiving or just a Sunday dinner, this is it.

This recipe is super simple – I just roasted the carrots with some olive oil, salt, pepper, and fresh herbs. Fresh vegetables are most delicious with just a few simple ingredients.

There isn’t a big flavor difference between the rainbow carrots and normal orange carrots. There difference is very subtle. I feel that the yellow or white carrots are the most mellow.

rainbow carrots in an enamel dish

Variations on this recipe

  • You can use regular carrots if that’s what you have available.
  • Try a variety of fresh herbs – I used parsley and rosemary, but you could use sage, thyme, or basil.
  • Add some minced garlic if you like.
  • Slice the carrots into sticks rather than coins if you prefer.

I love the vibrant hues of these roasted rainbow carrots, it’s such a nice way to add some brilliant color to a meal. Just picture them on a platter at Thanksgiving – such a pretty and seasonal addition to your table.

And since this is a very simple, fresh recipe, it’s vegan, gluten free, and free of the top allergens. This is a side dish that everyone can enjoy.

sliced rainbow carrots in a bowl

If you need to double this recipe, be sure to use two cookie sheets – you don’t want to crowd the carrots – they won’t cook properly.

More dairy free side dishes

  • Roasted Summer Vegetables
  • Creamy Cauliflower Casserole
  • Dairy Free Creamed Spinach Gratin

Disclosure: This post contains affiliate links.

roasted rainbow carrots in a white dish
5 from 1 vote
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Roasted Rainbow Carrots with Fresh Herbs.

Add a splash of color to your meal with these roasted rainbow carrots. Fresh herbs, salt, and oil are all that's needed to make a flavorful side dish.

Course Side Dish
Cuisine Dairy Free, gluten free, vegan.
Keyword Thanksgiving side dishes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Calories 125 kcal
Author Kelly Roenicke

Ingredients

  • 2 pounds rainbow carrots peeled and sliced into coins
  • 2 Tablespoons fresh parsley finely chopped
  • 1 Tablespoon fresh rosemary finely chopped
  • 3 Tablespoons olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper

Instructions

  1. Preheat oven to 425 degrees F.

  2. Place the peeled and sliced carrots, chopped fresh herbs, and olive oil in a bowl.

  3. Sprinkle with salt and pepper. Stir to coat the carrots.

  4. Pour the carrots onto a baking pan and spread them out into a single layer.

  5. Bake at 425 degrees for about 40 minutes until carrots are tender and a little brown on the edges. If you want them to be more browned, you can cook them longer.

  6. Season with more salt and pepper if desired. Add some more chopped fresh herbs on top if you like.

Recipe Notes

Use any fresh herbs that you like. Try thyme, basil, or sage.

Store leftover carrots in the refrigerator. They should stay fresh for about 4 days.

You can slice the carrots into sticks if you prefer – the baking time may be a little longer.

Nutrition Facts
Roasted Rainbow Carrots with Fresh Herbs.
Amount per Serving
Calories
125
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
299
mg
13
%
Potassium
 
495
mg
14
%
Carbohydrates
 
15
g
5
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
1
g
2
%
Vitamin A
 
25382
IU
508
%
Vitamin C
 
11
mg
13
%
Calcium
 
53
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
roasted carrots on a white platter

This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets. 

This post was originally published in October 2014. It has been updated.

 

Related

« Vegan Chocolate Chip Pumpkin Pancakes.
Dairy Free Banana Cream Pie (Vegan, Gluten Free). »

Filed Under: 31 days, Dairy Free, food, Gluten Free, Nut Free, Recipes, Side Dish, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, thanksgiving, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Katie

    October 08, 2018 at 3:50 pm

    5 stars
    Delicious recipe!

    Reply
  2. Sarah@WholeandHeavenlyOven

    October 23, 2014 at 3:46 pm

    Roasted carrots are a favorite around here too! I am totally in love with all the gorgeous colors in this dish and your photos are beautiful, girl! :)

    Reply
    • Kelly

      October 24, 2014 at 9:41 am

      Thank you so much, Sarah!

      Reply
  3. Kara Lydon, RD

    October 23, 2014 at 11:44 am

    Love this! I made roasted carrots recently using curry powder. SO simple and delicious.

    Reply
    • Kelly

      October 24, 2014 at 9:41 am

      Curry sounds delicious!

      Reply
  4. genevieve y

    October 23, 2014 at 10:29 am

    Tricolour/rainbow carrots are always so fun to cook with because they’re so gorgeous! Love roasted carrots. Yum!

    Reply
    • Kelly

      October 24, 2014 at 9:42 am

      Thank you!

      Reply
  5. olivia - Primavera Kitchen

    October 23, 2014 at 6:44 am

    Kelly, what a beautiful dish!! This is perfect for fall and I love all the colours ;-)

    Reply
    • Kelly

      October 24, 2014 at 9:42 am

      Thank you, Olivia!

      Reply
  6. Gayle @ Pumpkin 'N Spice

    October 22, 2014 at 12:51 pm

    I love roasted carrots, but I’ve never had carrot fries! And these rainbow ones look gorgeous! Such a great idea to season them. Sounds delicious!

    Reply
    • Kelly

      October 24, 2014 at 9:44 am

      You should make them, they are so yummy!

      Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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