Roasted Rainbow Carrots with Fresh Herbs.

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.

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.

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.

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.

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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 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 299mg13%

Potassium 495mg14%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 7g8%

Protein 1g2%

Vitamin A 25382IU508%

Vitamin C 11mg13%

Calcium 53mg5%

Iron 1mg6%

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

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.