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.
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.
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.
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.
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Ingredient Notes
- Rainbow Carrots – 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.
- Olive Oil – Extra virgin olive oil is what I used to roast these carrots. If you have a different oil that you prefer for roasting veggies, you can use that instead.
- Herbs – I used parsley and rosemary, but feel free to use different herbs if you like! Basil, thyme, or cilantro would all work in this recipe.
Variations
- 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.
Tips for Success
- Cut the carrots into similar sizes so that they cook evenly.
- 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.
Serving Suggestions
Serve these with:
More Dairy Free Side Dishes
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Recipe
Roasted Rainbow Carrots with Fresh Herbs.
Ingredients
Instructions
- Preheat oven to 425 degrees F.
- Place the peeled and sliced carrots, chopped fresh herbs, and olive oil in a bowl.
- Sprinkle with salt and pepper. Stir to coat the carrots.
- Pour the carrots onto a baking pan and spread them out into a single layer.
- Bake at 425 degrees F 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.
- Season with more salt and pepper if desired. Add some more chopped fresh herbs on top if you like.
Katie
Delicious recipe!
Sarah@WholeandHeavenlyOven
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! :)
Kelly
Thank you so much, Sarah!
Kara Lydon, RD
Love this! I made roasted carrots recently using curry powder. SO simple and delicious.
Kelly
Curry sounds delicious!
genevieve y
Tricolour/rainbow carrots are always so fun to cook with because they’re so gorgeous! Love roasted carrots. Yum!
Kelly
Thank you!
olivia - Primavera Kitchen
Kelly, what a beautiful dish!! This is perfect for fall and I love all the colours ;-)
Kelly
Thank you, Olivia!
Gayle @ Pumpkin 'N Spice
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!
Kelly
You should make them, they are so yummy!