Roasted rainbow carrots with thyme are delicious and a colorful side dish for fall!
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 found these rainbow carrots at the Farmer’s Market last month, and they were just too pretty to resist. I thought that their festive coloring would be particularly nice for a Thanksgiving side dish, so I decided to try making roasted rainbow carrots.
This recipe is super simple – I just roasted the carrots with some olive oil, salt, pepper, and fresh thyme. They were very good! I really didn’t know if there would be a big flavor difference between the rainbow carrots and normal orange carrots. There was a little difference, but it was very subtle. I felt that the yellow carrots were the most mellow.
I just love the vibrant hues of these roasted rainbow carrots! I think it’s such a nice way to add some brilliant color to a meal. Just picture them on a platter on your Thanksgiving table – such a pretty and seasonal addtion to your meal!
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.
Roasted Rainbow Carrots with Thyme.
- 1 pound rainbow carrots peeled and sliced lengthwise
- fresh thyme or another fresh herb of your choice
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
Preheat oven to 450 degrees. Lay the prepared carrots and thyme on a cookie sheet.
- Drizzle with olive oil.
- Sprinkle with salt and pepper.
Bake at 450 degrees for about 45-50 minutes until carrots are tender.
I think you’ll love these roasted rainbow carrots:
- they’re gluten free, grain free, and vegan
- they are beautiful and simple to make
- they go well with turkey, roasted chicken, or pork
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.