Roasted Rainbow Carrots with Thyme.

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.

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Roasted Rainbow Carrots with Thyme.

Roasted rainbow carrots and thyme make a great side dish for a special meal!

Course Side Dish

Cuisine Dairy Free, gluten free, vegan.

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Servings 6

Calories 110 kcal

Author Kelly Roenicke

Ingredients

• 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

Instructions

1. Preheat oven to 450 degrees. Lay the prepared carrots and thyme on a cookie sheet.

2. Drizzle with olive oil.
3. Sprinkle with salt and pepper.

4. Bake at 450 degrees for about 45-50 minutes until carrots are tender.

Nutrition Facts

Roasted Rainbow Carrots with Thyme.

Amount Per Serving

Calories 110 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 1g 5%

Sodium 246mg 10%

Potassium 241mg 7%

Total Carbohydrates 7g 2%

Dietary Fiber 2g 8%

Sugars 3g

Vitamin A 252.6%

Vitamin C 5.4%

Calcium 2.5%

Iron 1.5%

* Percent Daily Values are based on a 2000 calorie diet.

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. 

• About
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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.

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